Take the finest currants you can get, either red or white; stone them with a pin or the nib of a pen, taking care not to cut them more than is necessary; tie six or eight bunches together with a piece of thread, or they may be tied to a small piece of stick. Take as much clarified sugar as will allow the currants to float; or put one pound of sugar to each pound of cur rants; clarify and boil it to the blow; put in your fruit, and let them have five or six boils; take the scum off with paper; repeat the boiling next day when they are finished. If you boil them again, the syrup will become a jelly, when you can put them in glasses.
Proceed as for currants.
Take the finest and driest raspberries you can get, but not over-ripe. Take the same quantity of sugar in weight as you have of raspberries; clarify and boil it to the blow; put in the fruit, and give them a dozen boils, taking off the scum with paper; drain off the syrup, and put them into pots that are very dry; cover them with apple jelly, or make a jelly with the syrup the raspberries were boiled in, with the addition of a little currant or cherry juice when cold. Tie them over with brandy papers and bladder.
Take some good baking or other pears; pare and cut them in half, and take out the cores with a little scoop for the purpose; if they are first blanched a little, they can be pared easier and better. Boil them in water, with sugar sufficient to make it only just sweet, a little lemon juice, and a few allspice or cloves. Put a piece of pewter, or a pewter spoon, in the bottom of the pan, and boil them until they are quite tender and of a fine red; or prepared cochineal may be added instead, using sufficient to give the desired tint; take out the fruit, and add enough sugar to the water they were boiled in to make a syrup; boil to the large thread; put in the pears, and give them two or three boils in it; skim, and put them in an earthen pan; boil the syrup twice more, and pour it on them, raising it to the degree of the large pearl. Keep them in dry pans for use.
Preserve as pears. For these preserves it is a good plan to have flat pieces of wood, like covers, to put on the fruit, so as to keep it under the syrup.
Any fruit or peel which has been first preserved in syrup may be candied.
Take the fruit out of the syrup and let it drain on sieves; then dip the sieve with the fruit into lukewarm water, to wash off the syrup from the surface; take it out, let it drain, and dry it in the stove. Boil some fresh syrup to the blow; put in the fruit and give it a boil in it. The fruit when it is put in will reduce the sugar, it must therefore be boiled to the same degree again. With a spoon or spatula rub the sugar against the side of the pan, to grain it; when it begins to whiten put the fruit in the white part separately: with two forks take it out and lay it on sieves or wire frames, for the sugar to drain from it.