them in pots or
glasses. If you choose to do more, you must put in the pan a fresh
supply of jelly. Let the jelly nearly boil up before you put in the
raspberries.

_Raspberry Jam._ No. 1.--_Very good._

Take to each pound of raspberries half a pint of juice of red and white
currants, an equal quantity of each, in the whole half a pint, and a
pound of double-refined sugar. Stew or bake the currants in a pot, to
get out the juice. Let the sugar be finely beaten; then take half the
raspberries and squeeze through a coarse cloth, to keep back the seeds;
bruise the rest with the back of a wooden spoon; the half that is
bruised must be of the best raspberries. Mix the raspberries, juice, and
sugar, together: set it over a good fire, and let it boil as fast as
possible, till you see it will jelly, which you may try in a spoon.

_Raspberry Jam._ No. 2.

Weigh equal quantities of sugar and of fruit; put the fruit into a
preserving-pan: boil it very quickly; break it; and stir it constantly.
When the juice is almost wasted, add the sugar, and simmer it half an
hour. Use a silver spoon.

_Raspberry Jam._ No. 3.

To six quarts of raspberries put three pounds of refined sugar finely
pounded; strain half the raspberries from the seed; then boil the juice
and the other half together. As it jellies, put it into pots. The sugar
should first be boiled separately, before the raspberries are added.

_Raspberry Paste._

Break three parts of your raspberries red and white; strain them through
linen; break the other part, and put into the juice; boil it till it
jellies, and then let it stand till cold. To every pint put a pound of
sugar, and make it scalding hot: add some codling jelly before you put
in the seeds.

_Apple Tart with Rice Crust._

Pare and quarter six russet apples; stew them till soft; sweeten with
lump-sugar; grate some lemon-peel; boil a tea-cupful of rice in milk
till it becomes thick: sweeten it well with loaf-sugar. Add a little
cream, cinnamon, and nutmeg; lay the apple in the dish; cover it with
rice; beat the whites of two eggs to a strong froth; lay it on the top;
dust a little sugar over it, and brown it in the oven.

_Another way._

Pare and core as many apples as your dish will conveniently bake; stew
them with sugar, a bit of lemon-peel, and a little cinnamon. Prepare
your rice as for a rice pudding. Fill your dish three parts full of
apples, and cover it with the rice.

_Rolls._