45. BARBERRY CAKES.
Draw off the juice as for curran jelly, take the weight of the jelly in sugar, boil the sugar to sugar again; then put in the jelly, and keep stirring till the sugar is dissolved; let it be hot, but not boil; then pour it out, and stir it three or four times; when it is near cold drop it on glasses in little cakes, and set them in the stove. If you would have them in the form of jumballs, boil the sugar to a high candy, but not to sugar again, and pour it on a pie plate; when it will part from the plate cut it, and turn them into what form you please.