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

close and keep 'em for use. You may do cranberries the same way. 353. _To preserve_ BARBERRIES _for_ TARTS. Take barberries when full ripe, strip them, take their weight in sugar, and as much water as will wet your sugar, give it a boil and skim it; then put in your berries, let them boil whilst they look clear and your syrrup thick, so put them into a pot, and when they are cold cover them up with a paper dip'd in brandy. 354. _To preserve_ DAMSINS. Take damsins before they are full ripe, and pick them, take their weight in sugar, and as much water as will wet your sugar, give it a boil and skim it, then put in your damsins, let them have one scald, and set them by whilst cold, then scald them again, and continue scalding them twice a day whilst your syrrup looks thick, and the damsins clear; you must never let them boil; do 'em in a brass pan, and do not take them out in the doing; when they are enough put them into a pot, and cover them up with a paper dip'd in brandy. 355. _How to keep_ DAMSINS _for_ TARTS. Take damsins before they are full ripe, to every quart of damsins put a pound of powder sugar, put them into a pretty broad pot, a layer of sugar and a layer of damsins, tie them close up, set them in a slow oven, and let them have a heat every day whilst the syrrup be thick, and the damsins enough; render a little sheep suet and pour over them, to keep them for use. 356. _To keep_ DAMSINS _another Way_. Take damsins before they be quite ripe, pick off the stalks, and put them into dry bottles; cork them as you would do ale, and keep them in a cool place for use. 357. _To make_ MANGO _of_ CODLINS. Take codlins when they are at their full growth, and of the greenest sort, take a little out of the end with the stalk, and then take out the