50. CURRAN JELLY.
Take eight pounds of ripe, pick'd fruit, put these into three pounds of sugar boil'd candy height, and so let these simmer till the jelly will set; then run it off clear thro' a flannel bag, and glass it up for use. This never looks blue, nor skims half so much, as the other way.
51. To preserve red or white CURRANS whole.
Pick two pounds of currans from the stalks, then take a pound and a half of loaf sugar, and wet it in half a pint of curran juice, put in the berries, and boil them over a slow fire till they are clear; when cold put them in small berry bottles, with a little mutton suet over them.