Red Gooseberries

Take a pound of loaf sugar, put it into a preserving pan, with as much water as will dissolve it, and boil and skim it well; then put in a quart of rough red gooseberries, and let them boil a little. Set them by till the next day, then boil them till they look clear, and the syrup thick. Then put them into pots or glasses, and coverthem with brandy-paper.

Red Raspberries..

Gather them on a dry day when just turning red, with the stalks on, about an inch long. Lay them singly on a dish, beat and sift their weight of double-refined sugar, and strew it over them. To every quart of raspberries take a quart of red currant jelly-juice, and put to it its weight of double-refined sugar. Boil and skim it well, then put in the raspberries, and give them a scald. Take them off, and let them stand for two hours. Set them on again, and make them a little hotter; proceed in this manner two or three times till they look clear; but do not let them boil, as that will make the stalks come off. When tolerably cool, put them into jelly glasses, with the stalks downwards.

White Raspberries

May be preserved in the same manner, only using white currant juice instead of red.

Red Currants

Stone them, and tie six or seven bunches together with a thread to a piece of split deal, about four inches long. Weigh the currants, and put the weight of double-refined sugar into the preserving pan, with a little water. Boil it till the sugar flies; then put the currants in, just give them a boil up. and cover them till the next day. Then take them out, and either dry them or put them into glasses, with the syrup boiled up with a little of the juice of red currants. Put brandy-paper- over them, then other paper over that, and tie them down close.

White Currants Preserved In Bunches

Stone and tie them in bunches, as above directed, put them into the preserving pan, with their weight of double-rehned sugar beaten and finely sifted. Let them stand all night. Then take some pippins, pare, core, and boil them, and press them down with the back of a spoon, but do not stir them. When the water is strong of the apple, add to it the juice of a lemon, and strain it through a jelly-bag till it runs quite clear. To every pint of liquor put a pound of double-refined sugar, and boil it up to a strong jelly. Then put it to the currants, and boil them till they look clear. Cover them in the preserving-pan with paper till they are almost cold, and then put a bunch of currants into glasses, and fill them up with jelly. When cold, wet paper in brandy, and lay over them; then put over them another paper, and tie them' up close.

Currants Preserved For Tarts

To every pound and a quarter of picked currants take a pound of sugar. Put the sugar into a preserving-pan, with as much juice of currants as will dissolve it. As soon as it boils, skim it, and put in the currants, and boil them till they are clear. Put them into a jar, lay brandy-paper over them, and tie them down close.