Clarify, as [No. 475], three pounds of refined sugar; boil it to the degree of cracked (which may be ascertained by dipping a spoon into the sugar, and then instantly into cold water, and if it appears brittle, it is boiled enough); squeeze in a small tea-spoonful of the juice, and four drops of essence of lemon, and let it boil up once or twice, and set it by a few minutes: have ready a marble slab, or smooth stone, rubbed over with sweet oil; pour over the sugar; cut it into long stripes with a large pair of scissors; twist it a little, and when cold, keep it from the air in tin boxes or canisters.
N.B. A few drops of essence of ginger, instead of lemon, will make what is called ginger barley sugar.
Barley Sugar Drops.—(No. 91.)
To be made as the last receipt. Have ready, by the time the sugar is boiled sufficiently, a large sheet of paper, with a smooth layer of sifted loaf sugar on it; put the boiled sugar into a ladle that has a fine lip; pour it out, in drops not larger than a shilling, on to the sifted sugar; when cold, fold them up separately in white paper.
N.B. Some use an oiled marble slab instead of the sifted sugar.
Raspberry Jam.—(No. 92.)
Rub fresh-gathered raspberries, taken on a dry day, through a wicker sieve; to one pint of the pulp put one pound of loaf sugar, broke small; put it into a preserving-pan over a brisk fire; when it begins to boil, skim it well, and stir it twenty minutes; put into small pots; cut white paper to the size of the top of the pot; dip them in brandy, and put them over the jam when cold, with a double paper tied over the pot.
Strawberry jam is made the same way, and the scarlets are most proper for that purpose.
Apricot, or any Plum Jam.—(No. 93.)
After taking away the stones from the apricots, and cutting out any blemishes they may have; put them over a slow fire, in a clean stew-pan, with half a pint of water; when scalded, rub them through a hair-sieve: to every pound of pulp put one pound of sifted loaf-sugar; put it into a preserving-pan over a brisk fire, and when it boils skim it well, and throw in the kernels of the apricots, and half an ounce of bitter almonds, blanched; boil it a quarter of an hour fast, and stirring it all the time; remove it from the fire, and fill it into pots, and cover them as at [No. 92].