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.

_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.

_To make Rasberry-Biscakes._

Press out the Juice, and dry the Paste a little over the Fire, then
rub all the Pulp through a Sieve; then weigh, and to every Pound take
eighteen Ounces of Sugar, sifted very fine, and the Whites of four
Eggs, put all in the Pan together, and with a Whisp beat till it is
very stiff, so that you may lay it in pretty high Drops; and when it
is so beaten, drop it in what Form you please on the back Sides of
Cards, (Paper being too thin, it will be difficult to get it off;)
dust them a little with a very fine Sugar, and put them into a very
warm Stove to dry; when they are dry enough, they will come easily
from the Cards; but whilst soft, they will not stir; then take and
turn then on a Sieve, and let them re