cold, fold them up separately in white paper.

N.B. Some use an oiled marble slab instead of the sifted sugar.

_Raspberry Jam._--(No. 92.)

Rub fresh-gathered raspberries, taken on a dry day, through a wicker
sieve; to one pint of the pulp put one pound of loaf sugar, broke small;
put it into a preserving-pan over a brisk fire; when it begins to boil,
skim it well, and stir it twenty minutes; put into small pots; cut white
paper to the size of the top of the pot; dip them in brandy, and put
them over the jam when cold, with a double paper tied over the pot.

Strawberry jam is made the same way, and the scarlets are most proper
for that purpose.

_Apricot, or any Plum Jam._--(No. 93.)

After taking away the stones from the apricots, and cutting out any
blemishes they may have; put them over a slow fire, in a clean stew-pan,
with half a pint of water; when scalded, rub them through a hair-sieve:
to every pound of pulp put one pound of sifted loaf-sugar; put it into a
preserving-pan over a brisk fire, and when it boils skim it well, and
throw in the kernels of the apricots, and half an ounce of bitter
almonds, blanched; boil it a quarter of an hour fast, and stirring it
all the time; remove it from the fire, and fill it into pots, and cover
them as at No. 92.

N.B. Green gages or plums may be done in the same way, omitting the
kernels or almonds.

_Lemon Chips._--(No. 94.)

Take large smooth-rinded Malaga lemons; race or cut off their peel into
chips with a small knife (this will require some practice to do it
properly); throw them into salt and water till next day; have ready a
pan of boiling water, throw them in and boil them tender. Drain them
well: after having lain some time in water to cool, put them in an
earthen pan, pour over enough boiling clarified sugar to cover them, and
then let them lie two days; then strain the syrup, put more sugar, and
reduce it by boiling till the syrup is quite thick; put in the chips,
and simmer them a few minutes, and set them by for two days: repeat it
once more; let them be two days longer, and they will be fit to candy,
which must be done as follows: take four pints of clarified sugar,
which will be sufficient for six pounds of chips, boil it to the degree
of _blown_ (which may be known by dipping the skimmer into the sugar,
and blowing strongly through the holes of it; if little bladders appear,
it has attained that degree); and when the chips are thoroughly drain