main a Day or two in the Stove;
then pack them up in your Box, and they will, in a dry Place, keep all
the Year without shifting.

_To make Currant-Paste._

Wash well your Currants and put them into your preserving Pan, bruise
them, and with a little Water, boil them to a Pulp, press out the
Juice, and to every Pound take twenty Ounces of Loaf-sugar, boil it to
crack; then take it from the Fire, and put in the Paste; then heat it
over the Fire, take off the Scum, and put it into your Paste-pots or
Glasses, then dry and manage them as other Pastes.

_To make Rasberry-Jam._

Press out the Water from the Rasberries; then to every Pound of
Rasberries take one Pound of Sugar, first dry the Rasberries in a Pan
over the Fire, but keep them stirring, lest they burn; put in your
Sugar, and incorporate them well together, and fill your Glasses or
Pots, covering them with thin white Paper close to the Jam, whilst it
is hot; and when cold, tie them over with other Paper.

_To preserve Peaches whole._

Take the _Newington_ Peach, when full ripe, split it, and take out the
Stone, then have ready a Pan of boiling Water, drop in the Peaches,
and let them have a few Moments scalding; then take them out, and put
them into as much Sugar, only clarified, as will cover them, give them
a Boil round, then scum them and set them by till the next Day; then
boil some more Sugar to blow very strong, which Sugar put to the
Peaches, and give them a good Boil, scum them, and set them by till
the Day following; then give them another good Boil, scum them and put
them into a warm Stove for the Space of two Days; then drain them, and
lay them out one half over the other, dust them and put them into the
Stove; the next Day turn them and dust them, and when thorough dry,
pack them up for Use.

_To preserve Peach-Chips._

Pare your Peaches, and take out the Stones, then cut them into very
thin Slices, not thicker than the Blade of a Knife; then to every
Pound of Chips take one Pound and an Half of Sugar, boiled to blow
very strong, then throw in the Chips, and give them a good Boil, then
let them settle a little, take off the Scum, and let them stand a
Quarter of an Hour, then give them another good Boil, and let them
settle as before; then take off the Scum, cover them, and set them by;
the next Day drain them, and lay them out Bit by Bit, dust them, and
dry them in a warm Stove; when dry on one Side, take them from the
Plate with a Kn