349. To make little ALMOND CAKES.

Take a pound of sugar and eight eggs, beat them well an hour, then put them into a pound of flour, beat them together, blanch a quarter of a pound of almonds, and beat them with rose-water to keep ’em from oiling, mix all together, butter your tins, and bake them half an hour.

Half an hour is rather too long for them to stand in the oven.

350. To preserve RED GOOSEBERRIES.

Take a pound of sixpenny sugar, and a little juice of currans, put to it a pound and a half of Gooseberries, and let them boil quick a quarter of an hour; but if they be for jam they must boil better than half an hour.

They are very proper for tarts, or to eat as sweet-meats.

351. To bottle BERRIES another Way.

Gather your berries when they are full grown, pick and bottle them, tie a paper over them, prick it with a pin, and set it in the oven; after you have drawn, and when they are coddled, take them out and when they are cold cork them up; rosin the cork over, and keep them for use.

352. To keep BARBERRIES for TARTS all the Year.

Take barberries when they are full ripe, and pick ’em from the stalk, put them into dry bottles, cork ’em up very close and keep ’em for use.

You may do cranberries the same way.

353. To preserve BARBERRIES for TARTS.

Take barberries when full ripe, strip them, take their weight in sugar, and as much water as will wet your sugar, give it a boil and skim it; then put in your berries, let them boil whilst they look clear and your syrrup thick, so put them into a pot, and when they are cold cover them up with a paper dip’d in brandy.

354. To preserve DAMSINS.

Take damsins before they are full ripe, and pick them, take their weight in sugar, and as much water as will wet your sugar, give it a boil and skim it, then put in your damsins, let them have one scald, and set them by whilst cold, then scald them again, and continue scalding them twice a day whilst your syrrup looks thick, and the damsins clear; you must never let them boil; do ’em in a brass pan, and do not take them out in the doing; when they are enough put them into a pot, and cover them up with a paper dip’d in brandy.

355. How to keep DAMSINS for TARTS.

Take damsins before they are full ripe, to every quart of damsins put a pound of powder sugar, put them into a pretty broad pot, a layer of sugar and a layer of damsins, tie them close up, set them in a slow oven, and let them have a heat every day whilst the syrrup be thick, and the damsins enough; render a little sheep suet and pour over them, to keep them for use.

356. To keep DAMSINS another Way.

Take damsins before they be quite ripe, pick off the stalks, and put them into dry bottles; cork them as you would do ale, and keep them in a cool place for use.