me clear syrup, made by recipe No. 1513; put in the barberries,
and simmer them in it for 2 successive days, boiling them for nearly 1/2
hour each day, and covering them each time with the syrup when cold.
When the fruit looks perfectly clear, it is sufficiently done, and
should be stored away in pots, with the syrup poured over, or the fruit
may be candied.

_Time_.--1/2 hour to simmer each day.

_Seasonable_ in autumn.

_Note_.--The berries in their natural state make a very pretty
garnishing for dishes, and may even be used for the same purpose,
preserved as above, and look exceedingly nice on sweet dishes.

TO MAKE BARLEY-SUGAR.

1524. INGREDIENTS.--To every lb. of sugar allow 1/2 pint of water, 1/2
the white of an egg.

_Mode_.--Put the sugar into a well-tinned saucepan, with the water, and,
when the former is dissolved, set it over a moderate fire, adding the
well-beaten egg before the mixture gets warm, and stir it well together.
When it boils, remove the scum as it rises, and keep it boiling until no
more appears, and the syrup looks perfectly clear; then strain it
through a fine sieve or muslin bag, and put it back into the saucepan.
Boil it again like caramel, until it is brittle, when a little is
dropped in a basin of cold water: it is then sufficiently boiled. Add a
little lemon-juice and a few drops of essence of lemon, and let it stand
for a minute or two. Have ready a marble slab or large dish, rubbed over
with salad-oil; pour on it the sugar, and cut it into strips with a pair
of scissors: these strips should then be twisted, and the barley-sugar
stored away in a very dry place. It may be formed into lozenges or
drops, by dropping the sugar in a very small quantity at a time on to
the oiled slab or dish.

_Time_.--1/4 hour.

_Average cost_, 7d.

_Sufficient_ for 5 or 6 sticks.

CARROT JAM TO IMITATE APRICOT PRESERVE.

1525. INGREDIENTS.--Carrots; to every lb. of carrot pulp allow 1 lb. of
pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6
chopped bitter almonds, 2 tablespoonfuls of brandy.

_Mode_.--Select young carrots; wash and scrape them clean, cut them into
round pieces, put them into a saucepan with sufficient water to cover
them, and let them simmer until perfectly soft; then beat them through a
sieve. Weigh the pulp, and to every lb. allow the above ingredients. Put
the pulp into a preserving-pan with the sugar, and let this boil for 5
minutes, stirring and