Pick out any bad raspberries that are among the fruit: weigh and boil what quantity you please; and when mashed, and the liquor is wasted, put to it sugar the weight of the fruit you first put into the pan. Mix it well off the fire, until perfectly dissolved; then put it on China plates, and dry it in the sun. As soon as the top part dries, cut with the cover of a cannister into small cakes, turn them on fresh plates, and, when dry, put them in boxes with layers of paper.
Apricot Cheese.
Weigh an equal quantity of pared fruit and sugar: wet the latter a very little, and let it boil quickly, or the colour will be spoiled: blanch the kernels, and add to it. Twenty or thirty minutes will boil it. Put it in small pots or cups half filled.
Apricots or Peaches in Brandy.
Wipe, weigh, and pick the fruit, and have ready a quarter of the weight of fine sugar in fine powder. Put the fruit into an icepot that shuts very close: throw the sugar over it, and then cover the fruit with brandy. Between the top and cover of the pot, put a piece of double cap paper. Set the pot into a saucepan of water till the brandy be as hot as you can possibly bear to put your finger in, but must not boil. Put the fruit into a jar, and pour the brandy on it. When cold, put a bladder over, and tie it down tight.
Cherries in Brandy.
Weigh the finest morellas, having cut off half the stalk: prick them with a new needle, and drop them into a jar or widemouthed bottle. Pound three quarters the weight of sugar or white candy: strew over, fill up with brandy, and tie a bladder over.
To prepare Oranges to put into Orange Puddings.
Put twelve Seville oranges in water, and change them three days. Boil them in the least water till tender: scoop out the pulp, and pick out the kernels; then, in a marble mortar, beat the oranges, then the pulp separately; and, after, both together. To every pound put a pound and a half of sugar, pounded and sifted, and beat to a paste. Keep it in small gallipots, and cover with white paper dipped in brandy.