1332. Barberry Drops

Cut off the black tops, roast the fruit before the fire until soft enough to pulp with a silver or wooden spoon through a sieve into a china or earthenware basin; put the basin into a saucepan which is not quite large enough to admit the top rim of the former, put it on a slow fire, and stir until it grows thick, now let it grow cold, measure it, to every pint add of the very finest loaf sugar pounded one pound and a half. It is necessary that the sugar should be very finely powdered, and sifted through a lawn sieve; incorporate the sugar and barberries by beating up for at least three hours, that is if the quantity is large, an hour less will suffice for a smaller quantity, drop it on sheets of white foolscap paper, they will dry in any dry place.

1333. How To Prepare Barberries For Tartlets

Take of barberries which are without stones, the quantity you intend to use, weigh, and for every pound put aside three quarters of a pound of loaf sugar, put the barberries in a stone jar, and put it nearly to the neck in warm water, let it simmer until the fruit is soft, then turn them into the preserving pan, add the sugar, and boil gently a quarter of an hour. As the fruit is a strong acid no metal but silver should be used.

1334. How To Candy Barberries

Take the barberries out of the preserve, and wash off the syrup in warm water, then sift over them some fine sugar, and set them in an oven, often moving them and strewing sugar upon them until they are dry.

1335. Barberries Preserved In Bunches

Choose those barberries which have the largest seeds, which may be extracted carefully with the nib of a pen, weigh your fruit, and mix it with an equal weight of sugar boiled to petit boulet, boil them together two or three times, and skim it, set it aside in an earthen vessel until the next day, when it may be put in pots, and covered.