berries you can get, and to every
Pound of Rasberries take one Pound and a Half of Sugar, clarify it,
and boil it till it blows very strong; then put in the Rasberries, and
let them boil as fast as possible, strewing a little fine beaten Sugar
on them as they boil; when they have had a good Boil, that the Sugar
rises all over them, take them from the Fire, and let them settle a
little, then give them another Boil, and put to every Pound of
Rasberries half a Pint of Currant-Jelly; let them have a good Boil,
till you perceive the Syrup hangs in Fleeks from your Scummer; then
remove them from the Fire, take off the Scum, and put them into your
Glasses or Pots.

_Note_, Take Care to remove what Scum there may be on the Top;
when cold, make a little Jelly of Currants, and fill up the
Glasses; then cover them with Paper first wet in fair Water, and
dry'd a little betwixt two Cloths, which Paper you must put close
to the Jelly; then wipe clean your Glasses, and cover the Tops of
them with other Paper.

_To make Rasberry-Cakes._

Pick all the Grubs and spotted Rasberries away; then bruise the rest,
and put them on a Hair-sieve over an earthen Pan, putting on them a
Board and Weight to press out all the Water you can; then put the
Paste into your preserving Pan, and dry it over the Fire, till you
perceive no Moisture left in it, that is, no Juice that will run from
it, stirring it all the Time it is on the Fire to keep it from
burning; then weigh it, and to every Pound take one Pound and two
Ounces of Sugar, beat to a fine Powder, and put in the Sugar by
Degrees; when all is in, put it on the Fire, and incorporate them well
together; then take them from the Fire and scrape it all to one Side
of the Pan; let it cool a very little, then put it into your Moulds;
when quite cold, put them into your Stove without dusting it, and dry
it as other Sorts of Paste.

_Note_, You must take particular Care that your Paste doth not
boil after your Sugar is in; for if it does, it will grow greasy
and never dry well.

_To make Rasberry Clear-Cakes._

Take two Quarts of ripe Goosberries, or white Currants, and one Quart
of red Rasberries, put them into a Stone-Jug and stop them close; then
put it into a Pot of cold Water, as much as will cover the Neck of the
Jug; then boil them in that Water till all comes to a Paste, then turn
them out in a Hair-sieve, placed over a Pan, press out all the Jelly