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 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