Press out the Juice of Mulberries with your Hands, and pass it through a Sieve; and when it has stood to settle, pour off the clear, and put to it, its Weight of fine Sugar; put this into a Gallypot, and set that Pot into a Kettle of hot Water, which should be kept simmering near two Hours: stir the Syrup every now and then with a Silver Spoon, and take off what Scum may rise at Times, upon it; when it is enough, let it stand till it is quite cold, and then put it into clear dry Bottles with large Mouths, and stop them close. Keep this in a dry Place.
It is to be remark'd, that besides this Syrup is very cooling; its use is to colour stew'd Apples, or Puddings, or any sweet Preparation made with Flour or Fruit: for in itself it carries no Flavour that will be predominant over that of another Fruit.
Of Syrup of Raspberries, Currans, or other Fruits. From the same.
These Syrups are made like the former, by pressing out the Juice with the Hands; because if the Seeds are broken, they would have an ill Taste. Treat these in the making just in the same way as the former, and use them in the same manner, to colour any sweet Preparation; but remember, where you put any of the Raspberry Syrup, the Flavour of the Raspberry will prevail.
To make a _Raspberry-_Pudding. From the same.
Take a Pint of Cream, and grate into it four Penny Naples Biscuits; then take the Yolks of eight hard Eggs chopt and broken small; then beat four Eggs and put in two spoonfuls of Flour, and as much Powder of double-refined Sugar; then put in as much Syrup of Raspberries as you think proper to give it a Flavour and a Colour. If you find that your Composition is not thick enough, you may grate in more Naples Biscuit. Mix all this well together, and, if you will, make a fine Crust roll'd thin and laid in a Dish, and bake it in a gentle Oven.
Parsnip-Cakes. From the same.
Scrape some Parsnip-Roots, and slice them thin, dry them in an Oven and beat them to Powder; mix them then with an equal quantity of Flour, and make them up with Cream and Spices powder'd; then mould them into Cakes, and bake them in a gentle Oven. N.B. The sweetness of the Parsnip Powder answers the want of Sugar.
To make Raspberry bak'd Cakes. From the same.
Take Potatoes and boil them, and when they are peel'd, beat them in a
Marble Mortar with half the Quantity of fine Sugar powder'd; then put in
some of your Raspberry Syrup, till it is coloured with it, and make up your
Cakes in fine Sugar powder'd. Then dry them, or bake them, in a gentle
Oven, Note, these Cakes should be made thin.