They make excellent pies, puddings, and
charlottes.
* * * * *
RASPBERRY JAM.
To each pound of ripe red or English raspberries, put one pound of loaf
sugar--stir it frequently, and stew till it is a thick jelly.
* * * * *
TO PRESERVE STRAWBERRIES.
Get the largest strawberries before they are too ripe; have the best
loaf sugar, one pound to each of strawberries--stew them very gently,
taking them out to cool frequently, that they may not be mashed; when
they look clear, they are done enough.
* * * * *
STRAWBERRY JAM.
Is made in the same manner as the raspberry, and is very fine to mix
with cream for blanc mange, puffs, sweet-meat puddings, &c. &c.
* * * * *
GOOSEBERRIES.
Select young gooseberries, make a syrup with one pound of loaf sugar to
each of fruit; stew them till quite clear and the syrup becomes thick,
but do not let them be mashed. They are excellent made into tarts--do
not cover the pan while they are stewing.
* * * * *
APRICOTS IN BRANDY.
Take freshly gathered apricots not too ripe; to half their weight of
loaf sugar, add as much water as will cover the fruit; boil and skim it:
then put in the apricots, and let them remain five or six minutes: take
them up without syrup, and lay them on dishes to cool; boil the syrup
till reduced one half; when the apricots are cold, put them in bottles,
and cover them with equal quantities of syrup and French brandy.
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