then wet your other Sugar with this, and no Water, boil it and scum it,
and then put in your stoned Barberries, and boil them till they are very
clear.


109. _To make Jelly of Currans or of any other Fruit._

Take your Fruit clean picked from the stalks, and put them into a long
Gally-pot, and set it into a Kettle of Water close covered; keep the
Water boiling till you find the Fruit be well infused, then pour out the
clearest, and take the weight of it in fine Sugar, wet your Sugar with
Water, and boil it to a Candy height, then put in your clear Liquor, and
keep it stirring over a slow fire till you see it will jelly, but do not
let it boil; the Pulp which is left of the Liquor, you may make Paste of
if you please, as you do the Pippin Paste before named.


110. _To make a Goosberry Fool._

Take a Pint and an half of Goosberries clean picked from the stalks, put
them into a Skillet with a Pint and half of fair Water, scald them till
they be very tender, then bruise them well in the Water, and boil them
with a Pound and half of fine Sugar till it be of a good thickness, then
put to it the Yolks of six Eggs and a Pint of Cream, with a Nutmeg
quartered, stir these well together till you think they be enough, over
a slow fire, and put it into a Dish, and when it is cold, eat it.


111. _To make perfumed Lozenges._