Press the juice through a sieve from two pounds of barberries, and mix with it five pounds of sifted sugar; whisk the whites of four eggs and add them to the fruit; prepare some square paper cases, fill them with the jam, make them quite smooth, lay them or sieves, and put them into a stove, and la them remain six or eight days. When perfectly dry, take away the papers: keep them in a dry place.
Take the barberries out of the preserve, and wash off the sirup in warm water; then sift over them some fine sugar, and set them in an oven, often moving them, ana strewing sugar upon them until they are dry.
Cut off the black tops, and roast the fruit before the fire till soft enough to pulp with a silver spoon through a sieve into a china basin, then set the basin in a saucepan of water the size of the top of the basin, and stir the barberries till they become thick. When cold, put to every pint, a pound and a half of the best sugar pounded as fine as possible. Beat the fruit and sugar together for two hours and a half (or more for a large quantity), then drop it on sheets of white thick paper. If, when you drop, it runs, there is not sugar enough, and it will look rough if you put too much.
Put some barberries into a pan without water, set it over a gentle fire, stirring them constantly; when warm, pass them through a sieve, into a pan, add to the liquor clarified sugar; if too thick, put a little water, but no lemon-juice, as the barberries are sufficiently acid without; then put it into the sabotiere to congeal.
Put a large spoonful of barberry jam into a pint of cream; add the juice of a lemon and a little cochineal; stir it well, and finish as directed, see Ice.
Mix one spoonful of barberry jam with the juice of a lemon, a pint of water, and a little cochineal; pass it through a sieve and freeze it take care that it is thick and smooth before you put in moulds:
Dissolve half an ounce of gum-dragon in a glass of water, strain it in a cloth or bag, and put it into a mortar, with a spoonful of barberry marmalade; mix it well, and add as much powder-sugar as will make it into a malleable paste; you may also put in a little cochineal dissolved; form it into what shapes you please,
Choose those barberries which have the largest seeds, which may be extracted carefully with the nib of a pen. Weigh your fruit, and mix it with an equal weight of sugar boiled to petit boule; boil them together two or three times, and skim it. Set it aside in an earthen vessel until the next day, when it may be put in pots and covered.
Press out the juice from as many barberries as you may require, and mix it with powder-sugar, and the white of one egg, and stir it up with a wooden or silver spoon, to a fine paste. Lay a sheet of wafer paper on a baking plate, and spread your paste over it very thin with a knife; cut it into twelve pieces, and put them round a stick (the paste upwards) in a hot stove to curl; when half curled, take them off carefully, and set them up endways in a sieve; let them stand for a whole day in a hot stove.
Put two large spoonfuls of barberry jam, the juice of two lemons and a gill of sirup in a basin, and dilute it with water; add a little cochineal, and if not rich enough, more sirup; strain it through a fine sieve.