Mrs. Mary Ealess receipts | Page 5

of an Hour;
then to a Pint of Rasberries put three Quarters of a Pound of Sugar, and
boil it 'till it jellies: Put it into Pots or Glasses.
To make RASBERRY-PASTE.
Mash the Rasberries, strain half, and put the Juice to the other half with
the Seeds; boil them fast for a Quarter of an Hour; and to a Pint of
Rasberries put half a Pint of red Currants, boil'd with very little Water,
and strain'd thro' a thin Strainer, or Hair Sieve; let the Currants and
Rasberries boil together a little while: Then to a Pint of Juice put a
Pound and a Quarter of sifted Sugar; set it over the Fire, let it scald, but
not boil; fill it in little Pots, set it in the Stove 'till it is candy'd, then turn
it out on Glasses, as other Cakes.
To make RASBERRY CLEAR-CAKES.
Take half Rasberries and half white Currants, almost cover them with
Water; boil them very well a Quarter of an Hour, then run them thro' a
Jelly-bag, and to every Pint of Jelly have ready a Pound and half of fine
Sugar, sifted thro' an Hair Sieve; set the Jelly on the Fire, let it just boil,
then shake in your Sugar, stir it well, and set it on the Fire a second
Time, 'till the Sugar is melted; then lay a Strainer in a broad Pan to

prevent the Scum, and fill it into Pots: When it is candy'd, turn it on
Glass, as other Clear-Cakes.
To make RASBERRY-DROPS.
Mash the Rasberries, put in a little Water, boil and strain them, then
take half a Pound of fine Sugar, sifted thro' an Hair Sieve; just wet the
Sugar to make it as thick as a Paste; put to it twenty Drops of Spirits of
Vitriol, set it over the Fire, making it scalding hot, but not to boil: Drop
it on Paper it will soon be dry; if it will not come off easily, wet the
Paper. Let them lye a Day or two on the Paper.
To dry APRICOCKS.
Take four Dozen and a half of the largest Apricocks, stone them and
pare them; cover them all over with four Pound of Sugar finely beaten;
put some of the Sugar on them as you pare them, the rest after: Let
them lye four or five Hours, 'till the Sugar is almost melted; then set
them on a slow Fire 'till quite melted; then boil them, but not too fast.
As they grow tender, take them out on an earthen Plate 'till the rest are
done; then put in those that you laid out first, and let them have a Boil
together: Put a Paper close to them, and let them stand a Day or two;
then make them very hot, but not boil; put the Paper on them as before,
and let them stand two Days, then lay them on earthen Plates in a Stove,
with as little Syrup on them as you can; turn them every Day 'till they
are dry, and scrape off the Syrup as you turn them; lay them between
Paper, and let them not be too dry before you lay them up.
To dry APRICOCKS in Quarters or Halves.
Take four Pound of the Halves or Quarters, pare them, and put to them
three Pound of Sugar fine beaten; strew some on them as you pare them,
and cover them with the rest; let them lye four or five Hours;
afterwards set them on a slow Fire, till the Sugar is melted; then boil
them, but not too fast, 'till they are tender, taking out those that are first
tender; and putting them in again, let them have a Boil together; then
lay a Paper close to them, scald them very well, and let them lye a Day
or two in the Syrup: Lay them on earthen Plates, with as little Syrup to

them as you can, turning them every Day 'till they are dry; at last, lay
them between Paper in Boxes.
To make PARING-CHIPS.
As you pare your Apricocks, save the clearest Parings, and throw a
little Sugar on them; half a Pound is sufficient to a Pound of the Parings;
set them on the Fire, let them just boil up, and set them by 'till the next
Day; drain the Syrup from them, and make a Syrup with a Pound of
Sugar and almost half a Pint of Water; boil the Sugar very well, and put
as much to the Chips when it is cold as will cover them; let them stand
in the Syrup all Night, and the next Day make them scalding hot; and
when they are cold, lay them out on Boards, sift them with Sugar, and
turn them on Sieves.
To