To Make Rasberry Clear-cakes
Take half Rasberries and half white Currants, almost cover them with
Water; boil them very well a Quarter of an Hour, then run them thro'
a Jelly-bag, and to every Pint of Jelly have ready a Pound and half
of fine Sugar, sifted thro' an Hair Sieve; set the Jelly on the
Fire, let it just boil, then shake in your Sugar, stir it well, and
set it on the Fire a second Time, 'till the Sugar is melted; then
lay a Strainer in a broad Pan to prevent the Scum, and fill it into
Pots: When it is candy'd, turn it on Glass, as other Clear-Cakes.