To preserve Mogul, or large Egg Plums.
Having pricked your plums, put them into cold water with three or four handfulls of salt in it, and there letting them remain four days, scald them in clear water till they become tender; put them into a thin sugar, and give them a gentle boil. This done, put them by, and the next day let them simmer, and so proceed for five or six days, till you perceive the syrup becomes thick, when it will be proper to drain and add more sugar; boil till it is ropy, then you may put in your plums; give them a gentle boil and set by for use.
N.B. You must keep the plums under the syrup in your preserving pan by putting a piece of board over them.
To preserve whole Strawberries.
Prepare as much sugar as will cover the intended quantity to the degree called blown, into which put the strawberries; gently boil and set them by; the next day drain them and boil the syrup till it becomes ropy or pearled, then put in the strawberries, give them a gentle boil, skim them well, and put them into pots.
N.B. Rasberries are preserved in the same manner; but it is recommended to put some jelly drawn from gooseberries, or white currants, into the syrup.
To preserve Barberries in Bunches.
Having prepared a sufficient quantity of sugar to the degree called blown, put in the barberries tied in small bunches, let them boil well, then skim, and set them by for use.
To preserve Red Currants in Bunches.
Prepare as much sugar to the degree called pearled, as will cover them, into which put them, and give them a gentle boil: then next drain them, and adding a little more sugar, and some juice extracted from red currants, give the whole a good boil; skim them well, and they will be fit for use.