Mrs. Mary Ealess receipts | Page 4

boil them very fast 'till they jelly,
and are very clear; then put them in the Pots or Glasses. The Carnation
Cherries must have red Currants-Jelly; and if you can get no white
Currants, Codling-Jelly will serve for the Morella.
To dry CURRANTS in Bunches or loose Sprigs.
When your Currants are ston'd and ty'd up in Bunches, take to a Pound
of Currants a Pound and half of Sugar; to a Pound of Sugar put half a
Pint of Water; boil your Syrup very well, and lay the Currants into the
Syrup; set them on the Fire, let them just boil, take them off, and cover
them close with a Paper; let them stand 'till the next Day, and then
make them scalding hot; let them stand two or three Days with the
Paper close to them; then lay them on earthen Plates, and sift them well
with Sugar; put them into a Stove; the next Day lay them on Sieves, but
not turn them 'till that Side drys, then turn them, and sift the other Side:
When they are dry lay them between Papers.
To make CURRANT CLEAR-CAKES.
Strip the Currants, wash them, and to a Gallon of Currants put about a
Quart of Water; boil it very well, run it thro' a Jelly-bag; to a Pint of
Jelly put a Pound and half of Sugar, sifted thro' an Hair Sieve; set your
Jelly on the Fire, let it just boil; then shake in the Sugar, stir it well, set
it on the Fire, and make it scalding hot; then put it thro' a Strainer in a

broad Pan, to take off the Scum, and fill it in Pots: When it is candy'd,
turn it on Glass 'till that Side be dry; then turn it again, to dry on the
other Side.
Red and white Currants are done the same Way; but as soon as the Jelly
of the White is made, you must put it to the Sugar, or it will change
Colour.
To preserve RED CURRANTS.
Mash the Currants, and strain them thro' a thin Strainer; take a Pint of
Juice, a Pound and half of Sugar, and six Spoonfuls of Water; let it boil
up, and scum it very well; then put in half a Pound of ston'd Currants;
boil them as fast as you can, 'till the Currants are clear and jelly very
well; put them in Pots or Glasses, and, when they are cold, paper them
as other Sweet-meats. Stir all small Fruit as they cool, to mix it with the
Jelly.
To make CURRANT-PASTE, either Red or White.
Strip the Currants, and put a little Water to them, just to keep them
from sticking to the Pan; boil them well, and rub them thro' a Hair
Sieve: To a Pint of Juice put a Pound and a half of Sugar sifted; but
first boil the Juice after it is strain'd, and then shake in your Sugar: Let
it scald 'till the Sugar is melted; then put it in little Pots in a Stove, and
turn it as other Paste.
To preserve WHITE CURRANTS.
Take the large white Currants, not the Amber-colour'd, strip them, and
to two Quarts of Currants put a Pint of Water; boil them very fast, and
run them thro' a Jelly-bag; to a Pint of Juice put in a Pound and half of
Sugar, and half a Pound of ston'd Currants; set them on a quick Fire, let
them boil very fast, 'till the Currants are clear and jelly very well; then
put them in Pots or Glasses; stir them as they cool, to make the
Currants mix with the Jelly: Paper them down when almost cold.
To preserve RASBERRIES.

Take the Juice of red and white Rasberries; (if you have no white
Rasberries, use half Codling-Jelly) put a Pint and half of the Juice to
two Pound of Sugar; let it boil, scum it, and then put in three Quarters
of a Pound of large Rasberries; let them boil very fast, 'till they jelly
and are very clear; don't take them off the Fire, for that will make them
hard; a Quarter of an Hour will do them after they begin to boil fast;
then put them in Pots or Glasses: Put the Rasberries in first, then strain
the Jelly from the Seeds, and put it to the Rasberries. When they begin
to cool, stir them, that they may not all lye upon the Top of the Glasses;
and when they are cold, lay Papers close to them; first wet the Paper,
then dry it in a Cloth.
To make JAM of RASBERRIES.
Take the Rasberries, mash them, and strain half; put the Juice to the
other half that has the Seeds in it; boil it fast for a Quarter