Weigh equal quantities of sugar and of fruit; put the fruit into a preserving-pan: boil it very quickly; break it; and stir it constantly. When the juice is almost wasted, add the sugar, and simmer it half an hour. Use a silver spoon.
Raspberry Jam. No. 3.
To six quarts of raspberries put three pounds of refined sugar finely pounded; strain half the raspberries from the seed; then boil the juice and the other half together. As it jellies, put it into pots. The sugar should first be boiled separately, before the raspberries are added.
Raspberry Paste.
Break three parts of your raspberries red and white; strain them through linen; break the other part, and put into the juice; boil it till it jellies, and then let it stand till cold. To every pint put a pound of sugar, and make it scalding hot: add some codling jelly before you put in the seeds.
Apple Tart with Rice Crust.
Pare and quarter six russet apples; stew them till soft; sweeten with lump-sugar; grate some lemon-peel; boil a tea-cupful of rice in milk till it becomes thick: sweeten it well with loaf-sugar. Add a little cream, cinnamon, and nutmeg; lay the apple in the dish; cover it with rice; beat the whites of two eggs to a strong froth; lay it on the top; dust a little sugar over it, and brown it in the oven.
Another way.
Pare and core as many apples as your dish will conveniently bake; stew them with sugar, a bit of lemon-peel, and a little cinnamon. Prepare your rice as for a rice pudding. Fill your dish three parts full of apples, and cover it with the rice.