let it scald 'till all the Sugar is melted; then
fill it into little Pots; when it is candy'd, turn it out on Glass;
and when it is dry on one Side, turn it again; if any of the Cakes
stick, hold the Glass over the Fire: You may put some of this in
Plates; and when it is jelly'd, before it candies, cut it out in
long Slices, and make Fruit-Jambals.

_To dry GOOSBERRIES._

Take the large white Goosberries before they are very ripe, but at
full Growth, stone and wash them, and to a Pound of Goosberries put
a Pound and half of Sugar, beat very fine, and half a Pint of Water;
set them on the Fire; when the Sugar is melted, let them boil, but
not too fast; take them off once or twice, that they may not break;
when they begin to look clear, they are enough: Let them stand all
Night in the Pan they are boil'd in, with a Paper laid close to
them; the next Day scald them very well, and let them stand a Day or
two; then lay them on Plates, sift them with Sugar very well, and
put them in the Stove, turning them every Day 'till they are dry;
the third Time of turning, you may lay them on a Sieve, if you
please; when they are pretty dry, place them in a Box, with Paper
betwixt every Row.

_To preserve GOOSBERRIES._

Take the white Goosberries, stamp and strain them; then take the
largest white Goosberries when they just begin to turn, stone them,
and to half a Pound of the Goosberries put a Pound of Loaf Sugar
beaten very fine, half a Pint of the Juice of that which is
strain'd, (but let it stand 'till it is settled and very clear) and
six Spoonfuls of Water; set them on a very quick Fire; let them boil
as fast as you can make them, up to the Top of the Pan; when you see
the Sugar as it boils look clear, they are enough, which will be in
less than half a quarter of an Hour: Put them in Pots or Glasses,
paper them close; the next Day, if they are not hard enough jelly'd,
set them for a Day or two on an hot Stove, or in some warm Place,
but not in the Sun; and when they are jelly'd, put Papers close to
'em; the Papers must be first wet, and then dry'd with a Cloth.

_To dry CHERRIES._

Stone the Cherries; and to ten Pound of Cherries, when they are
ston'd, put three Pound of Sugar very fine beaten; shake the
Cherries and Sugar well together, set them on the Fire, and when the
Sugar is well melted, give them a Boil or two; let them stand in an
earthen Pot 'till the next Day, then make them scalding hot, and,
when cold,