t will jelly when cold.

_Gooseberry Paste._

Pick off the eyes of the gooseberries, and put them in water scarcely
sufficient to cover them; let them boil, and rub them through a sieve.
Boil up a candy of sugar; put in your paste, and just scald it a little.
Add one pound of sugar to a pint of the paste, and put into pots to dry
in the stove: when candied over, turn them out on glasses.

_Grapes, to dry._

Scald bunches of grapes in water till they will peel; when they are
peeled and stoned, put them into fresh cold water, cover them up close,
and set them over the fire till they begin to green. Then take them out
of the water and put them to the syrup; after it has been well skimmed.
Cut a paper that will exactly fit the skillet, and let it rest upon the
syrup. Cover the skillet, and set it over a slow fire, till the grapes
look green; put them into a thicker syrup, and, when they are as green
as you wish them to be, take them out of the syrup, and let them dry in
the stove in bunches.

_Grapes, to preserve._

Stone your grapes, and peel off the skin; cover them and no more with
codling jelly, and let them boil fast up: then take them off the fire,
let them stand until they are cold, and boil them again till they become
green. Put a pound of sugar to a pint of the grapes, and let them boil
fast till they jelly.

_Greengages, to preserve._

Gather the plums before they are too ripe, and take as much pump water
as will cover them. Put to the water a quarter of a pound of
double-refined sugar, boil it, and let it stand to be cold. Prick the
greengages with a large needle in four places to the stone; wrap each of
them lightly in a vine-leaf, and set them over a slow fire to green. Do
so for three days running; on the last day, put in a spoonful of old
verjuice or lemon-juice, and a small lump of alum. Next day draw them,
and, after taking off the vine-leaves, put them in a thick syrup, first
boiled and cleared. Finish them by degrees, by heating them a little
every day till they look clear.

_Another way._

Stone and split the fruit without taking off the skin. Weigh an equal
quantity of sugar and fruit, and strew part of the sugar over the
greengages, having first laid them on dishes, with the hollow part
uppermost. Take the kernels from the stones, peel and blanch them. The
next day, pour off the syrup from the fruit, and boil it very gently
with the other sugar eight minutes. Skim it, and add the