Mrs. Mary Ealess receipts | Page 3

too
fast; take them off once or twice, that they may not break; when they
begin to look clear, they are enough: Let them stand all Night in the
Pan they are boil'd in, with a Paper laid close to them; the next Day
scald them very well, and let them stand a Day or two; then lay them on
Plates, sift them with Sugar very well, and put them in the Stove,
turning them every Day 'till they are dry; the third Time of turning, you
may lay them on a Sieve, if you please; when they are pretty dry, place
them in a Box, with Paper betwixt every Row.
To preserve GOOSBERRIES.
Take the white Goosberries, stamp and strain them; then take the
largest white Goosberries when they just begin to turn, stone them, and
to half a Pound of the Goosberries put a Pound of Loaf Sugar beaten
very fine, half a Pint of the Juice of that which is strain'd, (but let it
stand 'till it is settled and very clear) and six Spoonfuls of Water; set
them on a very quick Fire; let them boil as fast as you can make them,
up to the Top of the Pan; when you see the Sugar as it boils look clear,
they are enough, which will be in less than half a quarter of an Hour:
Put them in Pots or Glasses, paper them close; the next Day, if they are
not hard enough jelly'd, set them for a Day or two on an hot Stove, or in
some warm Place, but not in the Sun; and when they are jelly'd, put
Papers close to 'em; the Papers must be first wet, and then dry'd with a
Cloth.
To dry CHERRIES.

Stone the Cherries; and to ten Pound of Cherries, when they are ston'd,
put three Pound of Sugar very fine beaten; shake the Cherries and
Sugar well together, set them on the Fire, and when the Sugar is well
melted, give them a Boil or two; let them stand in an earthen Pot 'till
the next Day, then make them scalding hot, and, when cold, lay them
on Sieves; afterwards put them in an Oven not too hot, where let them
stand all Night, and then turn them, and put them in again. Let your
Oven be no hotter than it is after small Bread or Pies. When they are
dry, keep them in a Box very close, with no Paper between them.
To make CHERRY-JAM.
Take twelve Pound of ston'd Cherries, boil them, break them as they
boil; and when you have boiled all the Juice away, and can see the
Bottom of the Pan, put in three Pound of Sugar finely beaten, stir it
well, and let them have two or three Boils; then put them in Pots or
Glasses.
To dry CHERRIES without Sugar.
Stone the Cherries, and set them on the Fire, with only what Liquor
comes out of them; let them boil up two or three Times, shaking them
as they boil; then put them in an earthen Pot; the next Day scald them,
and when they are cold lay them on Sieves, and dry them in an Oven
not too hot. Twice heating an Oven will dry any Sort of Cherries.
To dry CHERRIES in Bunches.
Take Kentish Cherries, or Morella, and tye them in Bunches with a
Thread, about a Dozen in a Bunch; and when you have dry'd your other
Cherries, put the Syrup that they come out of to your Bunches; let them
just boil, cover them close, the next Day scald them; and when they are
cold, lay them in Sieves in a cool Oven; turn them, and heat the Oven
every Day 'till they are dry.
To make CHERRY-PASTE.
Take Cherries, stone and boil them, breaking them well the while, and

boil them very dry; and to a Pound of Cherries put a Pound and a
Quarter of Sugar, sifted thro' an Hair Sieve; let the Cherries be hot
when you put in the Sugar; set it on the Fire 'till the Sugar is well
melted; put it in a broad Pan, or earthen Plates; let it stand in the Stove
'till it is candy'd; drop it on Glass, and, when dry on one Side, turn it.
To preserve CHERRIES.
Either Morella or Carnations, stone the Cherries: To Morella Cherries,
take the Jelly of white Currants, drawn with a little Water; and run thro
a Jelly-bag a Pint and a half of the Jelly, and three Pounds of fine Sugar;
set it on a quick Fire; when it boils, scum it, and put in two Pounds of
the ston'd Cherries; let them not boil too fast at first, take them off
some Times; when they are tender,