Strain equal quantities of ripe currants and raspberries, to make a
syrup to preserve the raspberries in. Dissolve white sugar in the syrup,
by a gentle heat, using a pound of sugar to each pound of syrup and
raspberries. When the sugar has dissolved, set the syrup where it will
boil about ten minutes, then put in the raspberries, and let them boil
five minutes. In the course of four or five days, turn the syrup from
the raspberries--boil it away, so that there will be just enough of it
to cover the berries--turn it on them while hot. Keep them in
wide-mouthed bottles, corked and sealed up tight. Preserved raspberries
are very nice to flavor ice creams and blanc mange.