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Simple Barberries Cooking Recipe

Below is the quick and easy cooking recipe for Barberries.

BARBERRIES when preserve the Barberriesd for tarts, must be picked clean from the stalks, choosing such as are free from stones. To every pound of fruit, weigh three quarters of a pound of lump sugar. Put the fruit into a stone jar, and either set it on a hot hearth, or in a saucepan of water, and let them simmer very slowly till soft. Then put them and the sugar into a preserving-pan, and boil them gently fifteen minutes.—To preserve the Barberries barberries in bunches, prepare some fleaks of white wool, three inches long, and a quarter of an inch wide. Tie the stalks of the fruit on the stick, from within an inch of one end to beyond the other, so as to make them look handsome. Simmer them in some syrup two successive days, covering them each time with it when cold. When they look clear, they are simmered enough. The third day, they should be treated like other candied fruit. See Candied.

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