N. B. Stewing quinces in a jar, and then squeezing them through a cheesecloth, is the best method of obtaining the juice to add as above.
To dry Cherries; the best way.
To every five pounds of cherries stoned, weigh one of sugar doubly refined. Put the fruit into the preservingpan with very little water, both made scalding hot; take the fruit immediately out and dry them, put them into the pan again, strewing the sugar between each layer of cherries; let it stand to melt, then set the pan on the fire, and make it scalding hot as before; take it off, and repeat this thrice with the sugar. Drain them from the syrup, and lay them singly to dry on dishes, in the sun or on a stove. When dry, put them into a sieve, dip it into a pan of cold water, and draw it instantly out again, and pour them on a fine soft cloth; dry them, and set them once more in the hot sun, or on a stove. Keep them in a box, with layers of white paper, in a dry place.
This way is the best to give plumpness to the fruit, as well as colour and flavour.
Observe. When any sweetmeats are directed to be dried in the sun or in a stove, it will be best in private families, where there is not a regular stove for the purpose, to place them in the sun on flag stones, which reflect the heat, and place a garden glass over them to keep insects off: or if put in an oven, to take care not to let it be too warm, and watch that they do properly and slowly.
Gooseberry Jam, for Tarts.
Put twelve pounds of the red hairy gooseberries, when ripe and gathered in dry weather, into a preservingpan with a pint of currantjuice, drawn as for jelly; let them boil pretty quick, and beat them with the spoon; when they begin to break, put to them six pounds of pure white Lisbon sugar, and simmer to a jam. It requires long boiling, or will not keep; but is an excellent and reasonable thing for tarts or puffs. Look at it in two or three days, and if the syrup and fruit separate, the whole must be boiled longer. Be careful it does not burn to the bottom.
Another.
Gather your gooseberries (the clear white or green sort) when ripe; top and tail, and weigh them: a pound to three quarters of a pound of fine sugar, and half a pint of water; boil and skim the sugar and water, then put the fruit and boil gently till clear; then break and put into small pots.