1606. - Raspberry Cakes

Take any quantity of fruit you please, weigh and boil it, and when mashed, and the liquor is washed, add as much sugar as was equal in weight to the raw fruit. Mix it very well off the fire till the whole is dissolved, then lay it on plates, and dry it in the sun. When the top part dries cut it off into small cakes, and turn them on a fresh plate. When dry, put the whole in boxes with layers of paper.

1607. - Brandy Cherries

Get the largest morel cherries you can, cut off half of the stalk, pricking each cherry with a needle, putting them as you do them into a high glass; add three quarters of the weight in white candy sugar bruised between until full, a gill of Noyeau, and then fill up with French brandy; tie a bladder over the bottle.

1608. - Cherries In Brandy

Choose the finest and ripest cherries, leave on half the stalks, wash and weigh them; to every pound of fruit allow a quarter of a pound of sugar; when you have clarified and boiled it, put in the fruit, boil them up two or three times, then put the cherries into bottles, or glass jars; when filled, add to each twelve cloves and half an ounce of cinnamon tied in a linen bag, put to the sugar when nearly cold, brandy in proportion of a pint and a half to a pound of fruit, mix them together well, and pour them on the cherries. In two months' time taste them, and if sufficiently flavored, take out the cloves and cinnamon; cover the jars close.

Plums, apricots, etc, can be done the same way.

1609. - Mock Preserved Ginger

Boil, as if for the table, small, tender, white carrots; scrape them until free from all spots, and take out the hearts. Steep them in spring water, changing it every day, until all vegetable flavor has left them. To every pound of carrot so prepared, add one quart of water, two pounds of loaf-sugar, two ounces of whole ginger, and the shred rind of a lemon. Boil for a quarter of an hour every day, until the carrots are clear; and, when nearly done, add red pepper to taste. This will be found equal to West India preserved ginger.

1610. - Yankee Apple Butter

Boil cider down one half; put in as many apples as the liquor will contain, stew them soft; then take them out and put in fresh apples. When they are cold boil them again in the cider till they are pulpy and thick. Add different kinds of spice, a little before it is done. Keep in covered jars.

1611. - Cranberry Sauce

Simmer the berries in a very little water, till very thick and pulpy; sweeten to taste; they will require as much as preserves; strain the marmalade into a mould.

1613. - To Keep Tomatoes

Peel the tomatoes, and put them in a kettle over the fire till they boil for ten or fifteen minutes. They are then ready for sealing. The half-gallon or gallon sized cans are the best for the purpose. Fill one with the hot tomatoes, wipe off from the cement any juice, and put on the cover. The contents of the can will so heat the cover, that it is only necessary to press it firmly into place. When first closed, as the confined steam is elastic, it will rise up, and a weight, say of five or six pounds, must be used to keep it down; or a piece of ice may be laid on it, which will condense the steam within. If the can is larger than the weight, put a board on first. When the cans are cold, if the sealing is perfect, the tops and bottoms will be concave. If the cement of the cover should not be sufficiently melted, hold on the top a heated flat-iron, till the cover goes down into its place.