To Make Rasberry Clear-Cakes
Take two Quarts of ripe Goosberries, or white Currants, and one Quart of red Rasberries, put them into a Stone-Jug and stop them close; then put it into a Pot of cold Water, as much as will cover the Neck of the Jug; then boil them in that Water till all comes to a Paste, then turn them out in a Hair-sieve, placed over a Pan, press out all the Jelly and strain it thro’ the Jelly-bag; to every Pound of Jelly take twenty Ounces of Double-refined Sugar, and boil it till it will crack in the Water; then take it from the Fire and put in your Jelly, stirring it over a slow Fire, till all the Sugar is melted; then give it a good Heat till all is incorporated; then take it from the Fire, scum it well, and fill your Clear-cake-glasses; then take off what Scum is on them, and put them into the Stove to dry, observing the Method directed in p. 16.
Note, In filling out your Clear-cakes and Clear-pastes, you must be as expeditious as possible, for if it cools it will be a Jelly before you can get it into them.
White Rasberry Clear-cakes are made after the same Manner, only mixing white Rasberries with the Goosberries in the Infusion.