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 only, strain the jelly through the bag before you weight it for use.

To make Raspberry Cakes.

Pick all the grubs and spotted raspberries away, then bruise the rest and put them on a hair sieve over an earthen pan, put on them a board and weigh to press out all the water you can, then put the paste into your preserving pan, and dry it over the fire, till you perceive no moisture left in it, stirring it all the time it is on the fire to keep it from burning; weigh it, and to every pound take one pound and two ounces of sugar, beat to a fine powder, and put it in by degrees; when all is in, put it on the fire and incorporate them well together; take them from the fire, scrape all to one side of the pan,let it cool a very little, then put it into your moulds; when quite cold, put them into your stove without dusting them, and dry it as other paste.
 * Note.—You must take particular care that your paste does not boil after your sugar is in, for if it does it will grow greasy.

To make Raspberry clear Cakes.

Take two quarts of ripe gooseberries, or white currants, and one quarts of red raspberries; put them into a stone jug, and stop them close;put them into a stone jug, and stop them close; put it into a pot of cold water, as much as will cover the next of the jug, boil them in that water till it comes to a paste, then turn them out in a hair sieve placed over a pan, press out all the jelly, and strain it through the jelly-bag; take twenty ounces of double refined sugar, and boil