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RASPBERRIES, BOTTLED (for winter Tarts, Creams, or Ices)

Pick the raspberries carefully without bruising them, and look into each one to see that no little insects are lurking in the heart of the fruit. Put the raspberries into clean dry widemouthed bottles, and cover them with syrup made by boiling, till clear, three pounds of sugar with a quart of water which has been whisked up with a tea-spoonful of the white of an egg. Cork the bottles down tightly, and tie the corks with string. Place them carefully in a large saucepan with cold water to reach up to their necks. Put the saucepan on the fire, and bring the water to the boiling point. Draw it to the side of the fire, and let it simmer gently for ten minutes, lift it down, and let the bottles remain untouched till the water is cold. Examine the corks, and if necessary tie them down again, cover with wax, and store for use. In order to prevent the bottles cracking in the water, it will be a wise precaution to wrap a band of straw round each one. Probable cost of raspberries, 2d. to 6d. per pint.