Biscuit of Fruit.
To the pulp of any scalded fruit, put equal weight of sugar sifted, beat it for two hours, then put it into little white paper forms: dry in a cool oven, turn the next day, and in two or three days box them.
Magnum Bonum Plums. Excellent as a Sweetmeat, or in Tarts, though very bad to eat raw.
Prick them with a needle, to prevent bursting, simmer them very gently in a thin syrup; put them in a China bowl, and when cold pour it over. Let them lie three days; then make a syrup of three pounds of sugar to five of fruit, with no more water than hangs to large lumps of the sugar dipped quickly, and instantly brought out. Boil the plums in this fresh syrup, after draining the first from them. Do them very gently till they are clear, and the syrup adheres to them. Put them one by one into small pots, and pour the liquor over. Those you may like to dry, keep a little of the syrup for, longer in the pan, and boil it quickly, then give the fruit one more warm: drain, and put them to dry on plates, in a cool oven. These plums are apt to ferment, if not boiled in two syrups; the former will sweeten pies, but will have too much acid to keep. You may reserve part of it, and add a little sugar, to do those that are to dry, for they will not require to be so sweet, as if kept wet, and will eat very nicely if only boiled as much as those. Do not break them. One parcel may be done after another, and save much sugar.
To preserve Grapes in Brandy.
Put some close bunches, when ripe, but not over ready, into a jar: strew over them half their weight in white sugarcandy pounded: prick each grape once with a needle; fill up with brandy, and tie close. They look beautifully in a dessert.
Gooseberry Hops.
Of the largest green walnut kind, take and cut the bud end in four quarters, leaving the stalk end whole: pick out the seeds, and with a strong needle and thread, fasten five or six together, by running the thread through the bottoms, till they are of the size of a hop. Lay vineleaves at the bottom of a tin preservingpan: cover them with the hops, then a layer of leaves, and so on; lay a good many on the top, then fill the pan with water. Stop it so close down that no steam can get out: set it by a slow fire till scalding hot; then take it off till cold, and do so till on opening while cold, the gooseberries are of a good green. Then drain them on sieves, and make a thin syrup of a pound of sugar, to a pint of water, boil, and skim it well; when half cold, put in the fruit, next day give it one boil; do this thrice. If the hops are to be dried, which way they eat best, and look well, they may be set to dry in a week: but if to be kept wet, make a syrup in the above proportions, adding a slice of ginger in boiling; when skimmed and clear, give the gooseberries one boil, and when cold, pour it over them. If the first syrup be found too sour, a little sugar may be added and boiled in it, before the hops that are for drying, have their last boil.
The extra syrup will serve for pies, or go towards other sweetmeats.