The accomplisht cook: or, The art & mystery of cookery

of red rose-water to dissolve the sugar; boil it to a sirrup, then put in the barberries and let them boil a quarter of an our, then take them up, and being cool pot them, and they will keep their colour all the year. Thus you may preserve red currans, _&c._ _To preserve Gooseberries green._ Take some of the largest gooseberries that are called Gascoyn gooseberries, set a pan of water on the fire, and when it is lukewarm put in the berries, and cover them close, keep them warm half an hour; then have another posnet of warm water, put them into that, in like sort quoddle them three times over in hot water till they look green; then pour them into a sieve, let all the water run from them, and put them to as much clarified sugar as will cover them, let them simmer leisurely close covered, then your gooseberries will look as green as leek blades, let them stand simmering in that sirrup for an hour, then take them off the fire, and let the sirrup stand till it be cold, then warm them once or twice, take them up, and let the sirrup boil by it self, pot them, and keep them. _To preserve Rasberries._ Take fair ripe rasberries, (but not over ripe) pick them from the stalk, then take weight for weight of double refined sugar, and the juyce of rasberries; to a pound of rasberries take a quarter of a pint of raspass juyce, and as much of fair water, boil up the sugar and liquor, and make the sirrup, scum it, and put in the raspass, stir them into the sirrup, and boil them not too much; being preserved take them up, and boil the sirrup by it self, not too long, it will keep the colour; being cold, pot them and keep them. Thus you may also preserve strawberries. _The time to preserve Green Fruits._ Gooseberries must be taken about _Whitsuntide_, as you see them in bigness, the long gooseberry will be sooner than the red; the white wheat plum, which