1600. - Raspberrry

Take equal weights of fruit and moist sugar; put them on the fire together; keep stirring and breaking the fruit till the sugar melts, then boil it till it will jelly on a plate.

1601. - Cherry

Stone four pounds of cherries, and put them in a preserving-pan with two pounds of fine white sugar and a pint of redcurrant juice. Boil the whole together rather fast, until it stiffens, and then put it into pots for use.

1602. - Blackberry

In families where there are many children, there is no preparation of fruit so wholesome, so cheap, and so much admired, as this homely conserve. The fruit should be clean picked in dry weather, and to every pound of berries put half a pound of coarse brown sugar; boil the whole together for three-quarters of an hour or one hour, stirring it well the whole time. Put it in pots like any other preserve, and it will be found most useful in families, as it may be given to children instead of medicine.

Compotes of fruit are made by preparing a syrup, and simmering the fruit in it two or three minutes, then pouring the syrup over, after it is boiled down a little; a delicate light jelly is thus formed round the fruit. Not more than half the weight of the fruit in sugar, or even a less proportion, is used. The dish is a nice one for desserts, but will not keep. All kinds of fresh fruit may be thus prepared.

1603. - To Preserve Oranges Or Lemons In Jelly

Cut a hole at the stalk the size of a shilling, and with a small blunt knife scrape out the pulp quite clear, without cutting the rind, and lay them in spring water two days, changing it twice a day; in the last, boil them tender on a slow fire, keeping them covered to the last. To every pound of fruit take two pounds of double-refined sugar and one pint of water; boil the two latter together with the juice of the orange to a syrup, and clarify it; skim well and let it stand to be cold; then boil the fruit in the syrup half an hour; if not clear, do this daily till they are done.

1604. - To Preserve Lemon Peel

Squeeze the juice out of the lemons, put the rinds, with the pulps, into water, and let them remain a fortnight, taking care always to have them covered with the same water; then take out the pulp, and boil the rinds in the water till they can be pierced with a knitting needle; make a rich syrup of brown sugar-pound for pound of rinds - and pour it boiling over them; cover close for three weeks, then give them a second boil in the syrup, and cover for use.

1605. - Barberry Cakes

Pick the barberries and weigh them; to every pound of fruit add one pound of sugar pounded and sifted. Bruise the barberries in a mortar, boil them gently till nearly all the juice is consumed, then take them off the fire and stir in the sugar by degrees; drop the fruit on earthen dishes to dry: it must not go over the fire after the sugar is put in, nor must there be any water used. Do not pound the barberries too small, as the cakes will not look so well.

Currant cakes may be made in the same way.