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, sweetmeat 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
