Take the Almonds when pretty well grown, and make a Lye with Wood or Charcoal-Ashes, and Water; boil the Lye till it feels very smooth, strain it through a Sieve and let it settle till clear, then pour off the Clear into another Pan, then set it on the Fire in order to blanch off the Down that is on the Almonds, which you must do in this Manner, viz. when the Lye is scalding hot throw in two or three Almonds, and try, when they have been in some Time, if they will blanch; if they will, put in the rest, and the Moment you find their Skins will come off, remove them from the Fire, and put them into cold Water, and blanch them one by one rubbing them with Salt, the better to clean them; when you have so done, wash them in several Waters, the better to clean them, in short, till you see no Soil in the Water; when you have so done, throw them into boiling Water, and let them boil till very tender, till a Pin will very easily pass through them; then drain them, and put them into clarified Sugar without Water, they being green enough, do not require a thin Sugar to bring them to a Colour, but, on the contrary, if too much heated, they will become too dark a Green; the next Day boil the Syrup, and put it on them; the Day after boil it till it becomes very smooth; the Day following give all a Boil together, scum them, and let them rest four or five Days; then, if you will dry them or put them in Jelly, you must follow the Directions as for green Apricots, [p. 24].
Note, If you will have a Compose of either, it is but serving them to Table when they are first entered, by boiling the Sugar a little more.
To preserve Goosberries green.
Take the long Sort of Goosberries the latter End of May or the Beginning of June, before the green Colour has left them; set some Water over the Fire, and when it is ready to boil, throw in the Goosberries, and let them have a Scald, then take them out and carefully remove them into cold Water, and set them over a very slow Fire to green, cover them very close so that none of the Steam can get out; when you have obtained their green Colour, which will perhaps be four or five Hours, then drain them gently into clarified Sugar, and give them a Heat; set them by, and give them another Heat; this you must repeat four or five Times in order to bring them to a very good green Colour: Thus you may serve them to Table by Way of Compose; if you will preserve them to keep either dry or in Jelly, you must follow the Directions as for green Apricots aforementioned, [p. 24].
To preserve Goosberries white.
Take the large Dutch Goosberries when full grown, but before they are quite ripe; pare them into fair Water, and stone them; then put them into boiling Water, and let them boil very tender, then put them into clarified Sugar in an earthen Pan, and put as many in one Pan as will cover the Bottom; then set them by till next Day, and boil the Syrup a little, and pour it on them; the Day after boil it till smooth, and pour it on them; the third Day give them a gentle Boil round, by setting the Side of the Pan over the Fire, and as it boils, turning it about till they have had a Boil all over, the Day following make a Jelly with Codlins, and finish them as you do the others, in [p. 28].
To dry Goosberries.
TO every Pound of Goosberries, when stoned, put two Pounds of Sugar, but boil the Sugar till it blows very strong; then strew in the Goosberries, and give them a thorough Boil, till the Sugar comes all over them, let them settle a Quarter of an Hour, then give them another good Boil, then scum them, and set them by till the next Day; then drain them, and lay them out on Sieves to dry, dusting them very much, and put a good brisk Fire into the Stove; when dry on one Side, turn them and dust them on the other; and when quite dry, put them into your Box.