To Make Rasberry Clear-Paste
Take two Quarts of Goosberries, and two Quarts of red Rasberries, put them in a Pan, with about a Pint and an Half of Water; boil them over a very quick Fire to a Pommish, then throw them upon an earthen Pan, and press out all the Juice; then take that Juice and boil in it another Quart of Rasberries, then throw them on a Sieve, and rub all through the Sieve that you can; then put in the Seeds and weigh the Paste, and to every Pound take twenty Ounces of fine Loaf-sugar, boiled, when clarified, till it cracks, then remove it from the Fire, and put in your Paste, mix it well, and set it over a slow Fire, stirring it till all the Sugar is melted, and you find it is become a Jelly; then take it from the Fire and fill your Pots or Glasses, whilst very hot, then scum them and put them into the Stove; observe, when cold, the drying them, as in p. 16.