Gather some raspberries before they are quite ripe, pick, and lay them in a stove to dry; then beat them in a mortar. Take a pound and quarter of fine sugar, clarify and boil it to casse; then weigh half a pound of raspberries, dried as above; throw them into the sirup, with half a spoonful of white of egg, beaten in cream; stir it carefully, give it a boil, and pour it in moulds or paper cases.
Take a pound of marchpane, the juice of four lemons, a quarter of a pound of raspberry jelly, and a little cochineal; mix these together with a strong wooden spatula; then add two handfuls of flour, and some powder sugar; when well worked up, roll them into pieces about the size of a finger, cut these into dice, roll each into a ball, pinch the top into a point, so as to resemble the form of a raspberry: then put them one by one into paper cases, which place in a dry warm place, for eight or ten days. At the end of that time, put a portion of sirup of raspberries, a little cochineal, and a small quantity of powder-sugar into a pan; mix them together with a spoon, and then throw into is a couple of handfuls of the raspberries; take the pan in both hands, and shake it about, so that the raspberries may be equally covered with the red sirup; then put sugar a la grele on a large sheet of paper, spread it out a little, and while the raspberries are wet with he sirup, throw them into the sugar; then take the four corners of the paper, shake it about well, by which means the sugar will adhere to the raspberries in all parts, and give them a perfect resemblance to the real fruit; lake them out carefully one by one, lay them on paper, and put them in a warm place for some days. These artificial raspberries are of a pleasant flavor, and will keep several years.
Take double the weight of raspberries to that, of sugar. Rub the fruit through a sieve, and put the pulp into a saucepan; set it on the fire, and stir till it is reduced to half; then pour on the sugar, previously clarified and boiled to petit boule, stir it well in, put it on the fire, give it a few boils, and then pour it into pots.
Take five or six pounds of red, but not too ripe raspberries, pick, and put them into a preserving pan, with an equal weight of clarified sugar, boiled to petit boulej when they have boiled up about a dozen times, skim, and pour the whole into a pan till the next day, then drain the fruit, and put it into jars; put to the sirup about two glasses of cherry juice, previously strained; boil the sugar to la nappe, and then pour it over the raspberries; add afterwards, about a spoonful of currant jelly to each pot, and when cold, lay on brandy papers, and tie them down.