Stone your gooseberries, and as you stone them put them into water: then weigh them, and to eight ounces of gooseberries take twelve ounces of double-refined sugar. Put as much water as will make it a pretty thick syrup, and when boiled and skimmed let it cool a little; then put the gooseberries into the syrup, and boil them quick, till they look clear. Take them out one by one, and put them into glass bottles; then heat the syrup a little, strain it through muslin, pour it on the fruit, and it will jelly when cold.
Gooseberry Paste.
Pick off the eyes of the gooseberries, and put them in water scarcely sufficient to cover them; let them boil, and rub them through a sieve. Boil up a candy of sugar; put in your paste, and just scald it a little. Add one pound of sugar to a pint of the paste, and put into pots to dry in the stove: when candied over, turn them out on glasses.
Grapes, to dry.
Scald bunches of grapes in water till they will peel; when they are peeled and stoned, put them into fresh cold water, cover them up close, and set them over the fire till they begin to green. Then take them out of the water and put them to the syrup; after it has been well skimmed. Cut a paper that will exactly fit the skillet, and let it rest upon the syrup. Cover the skillet, and set it over a slow fire, till the grapes look green; put them into a thicker syrup, and, when they are as green as you wish them to be, take them out of the syrup, and let them dry in the stove in bunches.
Grapes, to preserve.
Stone your grapes, and peel off the skin; cover them and no more with codling jelly, and let them boil fast up: then take them off the fire, let them stand until they are cold, and boil them again till they become green. Put a pound of sugar to a pint of the grapes, and let them boil fast till they jelly.
Greengages, to preserve.
Gather the plums before they are too ripe, and take as much pump water as will cover them. Put to the water a quarter of a pound of double-refined sugar, boil it, and let it stand to be cold. Prick the greengages with a large needle in four places to the stone; wrap each of them lightly in a vine-leaf, and set them over a slow fire to green. Do so for three days running; on the last day, put in a spoonful of old verjuice or lemon-juice, and a small lump of alum. Next day draw them, and, after taking off the vine-leaves, put them in a thick syrup, first boiled and cleared. Finish them by degrees, by heating them a little every day till they look clear.