RASPBERRY JAM.

Allow a pound of sugar to a pound of fruit. Mash the raspberries
and put them with the sugar into your preserving kettle. Boll it
slowly for an hour skimming it well. Tie it up with brandy paper.

All jams are made in the same manner.





SEVENTY-FIVE RECEIPTS FOR
PASTRY CAKES, AND SWEETMEATS

BY MISS LESLIE, OF PHILADELPHIA.

1832

Note: That would be pastries and recipes in modern parlance.