Raspberries, to preserve.
Take the juice of red and white raspberries; if you have no white raspberries, put half codling jelly; put a pint and a half of juice to two pounds of sugar; let it boil, and skim it. Then put in three quarters of a pound of large red raspberries; boil them very fast till they jelly and are very clear; do not take them off the fire, that would make them hard, and a quarter of an hour will do them. After they begin to boil fast, put the raspberries in pots or glasses; then strain the jelly from the seeds, and put it to them. When they begin to cool, stir them, that they may not lie at the top of the glasses; and, when cold, lay upon them papers wetted with brandy and dried with a cloth.