1/2 pound sugar to every pint of juice
Put as many blackberries as desired into a jar, and sprinkle a little sugar over; then put in the oven for three hours to draw out the juice. When sufficiently tender, strain through coarse muslin or cloth, squeezing out as much juice as possible. To each pint of juice allow half a pound of lump sugar, and boil in a preserving pan until it is set.
1 pound of either fruit 1/2 pound sugar
1 gill of water or milk 1 gill of cream
Cook the fruit in the water or milk with the sugar for twenty minutes, or until tender and well cooked; then rub through a sieve with a wooden spoon. When the fruit is cold add the cream, mix well, and serve cold.
2 ounces of flour 4 ounces butter
1 ounce sugar
2 tablespoons strawberry jam
1/2 teaspoon carbonate soda
Beat the butter to a cream; add it to the sugar. Sprinkle the flour in gradually, stirring all the time. Stir in the jam; add the soda last. Steam in a well-buttered mold or basin for four hours.
Fresh strawberries or raspberries
Sugar Whipped cream
Make the paste according to the recipe for puff paste. When the tartlet cases are baked and just cool, fill them with either fresh strawberries or raspberries, slightly broken up and covered with sugar. Leave room for the whipped cream, which must be put on top.
1 pound green gooseberries 6 ounces sugar
2 tablespoons water Paste
Pick the gooseberries, and put them in a tart dish; cover them with sugar, and put in the water. Cover with paste, and bake in hot oven. When the paste is baked, it is better to place the tart on the top of the stove to simmer until the gooseberries are quite tender. If the crust is carefully lifted with a knife, a skewer may be inserted to see whether the gooseberries are sufficiently cooked, as the tart will be spoiled unless they are quite soft.
1 pound of green gages
6 ounces sugar
1/4 pint water
Put the green gages in a stewpan, and pour over them sufficient water to cover them, and let them boil up quickly, and continue boiling for a minute. Now turn them carefully in a colander, and as soon as they are cool enough to touch, remove the skins; they will come off quite easily. Make a syrup with the sugar and water, but do not let it boil after the sugar is melted. As each green gage has the skin removed drop it into the syrup. Bring them to boiling point, but do not let them boil; they must simmer very gently for an hour. If they are carefully done they will be unbroken when they are cooked. All plums are much better by having the skins removed, as most of the acid which disagrees with many people is in the skins.
Thoroughly clean as many damsons as desired, break the skins with a fork, put into jars to stew in the oven till tender, sprinkling with sugar. When quite soft allow them to cool; then rub through a sieve, and to every pound of fruit add nine ounces of sugar. Put them in the preserving pan - rinsed out with cold water first - and boil until it is set. A few of the kernels blanched and sprinkled in when boiling is an improvement.