e._ half a Pound of Sugar to every Pound of
Fruit. Apricots especially, when they are near ripe, make excellent Tarts;
being split and pared from the Skin, and boiled in a Syrup, they will keep
the Year round, as an ingenious Lady has told me. It is also to be
remark'd, that ripe Goosberries make very fine Tarts.
The beginning of this Month, when the Goosberries are full grown, but not
ripe, is the right Season for preserving of them in sweet-meat: The white
_Dutch_ Goosberry is the best for this use.
So likewise if you have plenty of _Kentish_ Cherries, pick some of them
from the Stalks, and lay the Cherries upon a fine Wire Sieve, and dry them
in an Oven; when they are dried enough, and quite cold, put them in an
Earthen glazed Jar, and stop them up close: These must be kept in a dry
place.
Upon the foot of the above Receipt, for preserving of Fruits, I have a
Notion that we may preserve green Pease, after the same manner, in Bottles,
that I have mention'd for the preserving of Goosberries, Currants, _&c._ So
that they will eat tender and well tasted at _Christmas:_ it is well worth
the tryal, seeing that a Bottle or two cannot be any great Expence, and
that Pease are acceptable almost to every one. This I have persuaded some
of my Acquaintance to try, but particularly a very curious Person in such
matters, who tells me, that provided this method answers what we aim at, he
supposes they will be the most agreeable, either to be boiled with Cream,
or stew'd in Gravey, after the _French_ manner, for it is a dispute with
him, whether they will hold their green Colour; but, as I observ'd before,
it may be try'd at an easy Expence.
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