then pour off the Clear into another Pan, then set it on the Fire in order to blanch off the Down that is on the Almonds, which you must do in this Manner, viz. when the Lye is scalding hot throw in two or three Almonds, and try, when they have been in some Time, if they will blanch; if they will, put in the rest, and the Moment you find their Skins will come off, remove them from the Fire, and put them into cold Water, and blanch them one by one rubbing them with Salt, the better to clean them; when you have so done, wash them in several Waters, the better to clean them, in short, till you see no Soil in the Water; when you have so done, throw them into boiling Water, and let them boil till very tender, till a Pin will very easily pass through them; then drain them, and put them into clarified Sugar without Water, they being green enough, do not require a thin Sugar to bring them to a Colour, but, on the contrary, if too much heated, they will become too dark a Green; the next Day boil the Syrup, and put it on them; the Day after boil it till it becomes very smooth; the Day following give all a Boil together, scum them, and let them rest four or five Days; then, if you will dry them or put them in Jelly, you must follow the Directions as for green Apricots, p. 24.

To preserve Goosberries green.

Take the long Sort of Goosberries the latter End of May or the Beginning of June, before the green Colour has left them; set some Water over the Fire, and when it is ready to boil, throw in the Goosberries, and let them have a Scald, then take them out and carefully remove them into cold Water, and set them over a very slow Fire to green, cover them very close so that none of the Steam can get out; when you have obtained their green Colour, which will perhaps be four or five Hours, then drain them gently into clarified Sugar, and give them a Heat; set them by, and give them another Heat; this you must repeat four or five Times in order to bring them to a very good green Colour: Thus you may serve them to Table by Way of Compose; if you will preserve them to keep either dry or in Jelly, you must follow the Directions as for green Apricots aforementioned, p. 24.

To preserve Goosberries white.

Take the large Dutch Goosberries when full grown, but before they are quite ripe; pare them into fair Water, and stone them; then put them into boiling Water, and let them boil very tender, then put them into clarified Sugar in an earthen Pan, and put as many in one Pan as will cover the Bottom; then set them by till next Day, and boil the Syrup a little, and pour it on them; the Day after boil it till smooth, and pour it on them; the third Day give them a gentle Boil round, by setting the Side of the Pan over the Fire, and as it boils, turning it about till they have had a Boil all over, the Day following make a Jelly with Codlins, and finish them as you do the others, in p. 28.

To dry Goosberries.

TO every Pound of Goosberries, when stoned, put two Pounds of Sugar, but boil the Sugar till it blows very strong; then strew in the Goosberries, and give them a thorough Boil, till the Sugar comes all over them, let them settle a Quarter of an Hour, then give them another good Boil, then scum them, and set them by till the next Day; then drain them, and lay them out on Sieves to dry, dusting them very much, and put a good brisk Fire into the Stove; when dry on one Side, turn them and dust them on the other; and when quite dry, put them into your Box.

To make Goosberry-Paste.

Take the Goosberries when full grown, wash them, and put them into your preserving Pan, with as much Spring-water as will almost cover them, and boil them very quick all to a Pommish; then strew them on a Hair-sieve over an earthen Pot or Pan, and press out all the Juice; then to every Pound of this Paste, take one Pound and two Ounces of Sugar, and boil it till it cracks; then take it from the Fire and put in your Paste, and mix it well over a slow Fire till the Sugar is very well incorporated with the Paste; then scum it and fill your Paste-Pots, then scum them again, and when cold, put them into the Stove, and when crusted on the Top, turn them, and set them in the Stove again, and when a little dry, cut them in long Pieces, and set them to dry quite; and when so crusted that they will bear touching, turn them on Sieves and dry the other Side, then put them into your Box.

Goosberry Clear-Cakes.

Goosberry Clear-Cakes are made after the same Manner as the Paste, with this Difference only, that you strain the Jelly through the Bag before you weigh it for Use.

To dry Cherries.

Stone your Cherries and weigh them, to eight Pounds of Cherries put two Pounds of Sugar, boil it till it blows very strong: put the Cherries to the Sugar, and heat them by Degrees till the Sugar is thoroughly melted, for when the Cherries come in, it will so cool the Sugar that it will seem like Glew, and should you put it on a quick Fire at first, it will endanger the Burning; when you find the Sugar is all melted, then boil them as quick as possible till the Sugar flies all over them, then scum them, and set them by in an earthen Pan; for where the Sugar is so thin, it will be apt to cancker in a Copper or Brass, or stain in a Silver; the next Day drain them, and boil the Sugar till it rises, then put in your Cherries, and give them a Boil, scum them and set them by till the next Day, then drain them and lay them out on Sieves, and dry them in a very hot Stove.

To preserve Cherries Liquid.

Take the best Morello Cherries when ripe, either stone them or clip their Stalks; and to every Pound take a Pound of Sugar, and boil it till it blows very strong, then put in the Cherries, and by Degrees, bring them to boil as fast as you can, that the Sugar may come all over them, scum them and set them by; the next Day boil some more Sugar to the same Degree, and put some Jelly of Currants, drawn as hereafter directed; For Example, if you boil one Pound of Sugar, take one Pint of Jelly, put in the Cherries and the Syrup to the Sugar; then add the Jelly, and give all a Boil together; scum them, and fill your Glasses or Pots; take Care as they cool, to disperse them equally, or otherwise they will swim all to the Top.

To draw Jelly of Currants.

Wash well your Currants, put them into your Pan, and mash them; then put in a little Water and boil them to a Pommish; then strew it on a Sieve, and press out all your Juice, of which you make the Jelly for all the wet Sweet-meats that are red.