gooseberries, before they are quite ripe, with ¾ lb. loaf sugar to 1 lb. of fruit. Well boiled, it forms a rich jam, similar to apricot. Or: boil 6 lbs. fruit cut in square pieces, 6 lbs. lump sugar, and let it stand a few hours, to draw out the juice, boil the juice three different times, and pour over the rhubarb.
Black Butter.
A very nice preserve to spread on bread, and is a mixture of currants, gooseberries, cherries, raspberries, or strawberries. To every 2 lbs. fruit, put 1 lb. sugar, and boil it till reduced one-fourth.
Fruit for Puddings.
Pare apples, pears, plums, and any fruit you have, and put them in a stone jar with brown sugar, to sweeten. Place the jar in a cool oven till the fruit is cooked.
To preserve Damsons, Bullaces, Morella Cherries, Gooseberries, and Currants, for Winter use.
All these fruits may be put into wide-mouthed bottles, with about 6 oz. Lisbon sugar to each; put corks lightly in, and set them in a vessel of cold water, and then let it boil very gently till the syrup rises over the fruit; when the fruit is cold, make the corks tight, dip them in rosin, and tie bladders over.
To Bottle Green Gooseberries and Currants.
The same as the last receipt, only without sugar. Let them remain in the water till the fruit begins to shrivel; take them out, and when the fruit is cold, cork the bottles tight, and dip them in melted rosin. The rough sort is best.
To Bottle Raspberries.
Mix an equal weight of crushed fruit and powdered loaf sugar, put them into wine-bottles, cork tight, and rosin the corks.
