Keep this in a dry Place.
It is to be remark'd, that besides this Syrup is very cooling; its use is
to colour stew'd Apples, or Puddings, or any sweet Preparation made with
Flour or Fruit: for in itself it carries no Flavour that will be
predominant over that of another Fruit.
Of _Syrup_ of _Raspberries, Currans,_ or other Fruits. From the same.
These Syrups are made like the former, by pressing out the Juice with the
Hands; because if the Seeds are broken, they would have an ill Taste. Treat
these in the making just in the same way as the former, and use them in the
same manner, to colour any sweet Preparation; but remember, where you put
any of the Raspberry Syrup, the Flavour of the Raspberry will prevail.
To make a _Raspberry-_Pudding. From the same.
Take a Pint of Cream, and grate into it four Penny _Naples_ Biscuits; then
take the Yolks of eight hard Eggs chopt and broken small; then beat four
Eggs and put in two spoonfuls of Flour, and as much Powder of
double-refined Sugar; then put in as much Syrup of Raspberries as you think
proper to give it a Flavour and a Colour. If you find that your Composition
is not thick enough, you may grate in more _Naples_ Biscuit. Mix all this
well together, and, if you will, make a fine Crust roll'd thin and laid in
a Dish, and bake it in a gentle Oven.
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