English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

Quiddeny _of_ Red Curranberries. Put your berries into a pot, with a spoonful or two of water, cover it close, and boil 'em in some water, when you think they are enough strain them, and put to every pint of juice a pound of loaf sugar, boil it up jelly height, and put them into glasses for use. 348. _To preserve_ GOOSEBERRIES. To a pound of ston'd gooseberries put a pound and a quarter of fine sugar, wet the sugar with the gooseberry jelly; take a quart of gooseberries, and two or three spoonfuls of water, boil them very quick, let your sugar be melted, and then put in your gooseberries; boil them till clear, which will be very quickly. 349. _To make little_ ALMOND CAKES. Take a pound of sugar and eight eggs, beat them well an hour, then put them into a pound of flour, beat them together, blanch a quarter of a pound of almonds, and beat them with rose-water to keep 'em from oiling, mix all together, butter your tins, and bake them half an hour. Half an hour is rather too long for them to stand in the oven. 350. _To preserve_ RED GOOSEBERRIES. Take a pound of sixpenny sugar, and a little juice of currans, put to it a pound and a half of Gooseberries, and let them boil quick a quarter of an hour; but if they be for jam they must boil better than half an hour. They are very proper for tarts, or to eat as sweet-meats. 351. _To bottle_ BERRIES _another Way_. Gather your berries when they are full grown, pick and bottle them, tie a paper over them, prick it with a pin, and set it in the oven; after you have drawn, and when they are coddled, take them out and when they are cold cork them up; rosin the cork over, and keep them for use. 352. _To keep_ BARBERRIES _for_ TARTS _all the Year_. Take barberries when they are full ripe, and pick 'em from the stalk, put them into dry bottles, cork 'em up very