Your currants being mashed on the fire, put them on a sieve all night to drain; then strain the liquor through a flannel bag: to a pint of liquor, allow three quarters of sugar; boil the sugar to the degree called crackled, then put in the liquor, and boil all till it jellies, which you may know by its hanging in flakes from the skimmer: be careful to skim it well.
N.B. If your jelly is for glasses, use half white currants and half red, and it will not look of too dark a colour.
Apple jelly, rasberry jelly, or jelly from any other fruit, may be made in a similar manner.
To Candy Eringo Root.
Take the roots pared and boiled to a proper softness, and put them into some sugar boiled smooth; then simmer them three times a day for three days; let them lay a month in the syrup, and when you cand them, boil some sugar to the degree called blown, and put them into it; let them remain about five minutes, and grain the sugar by rubbing it up the sides of the pan, then take them out, and lay them on sieves in a gentle stove.
To Cand Orange, or Lemon Peel.
Boil your peel tender, and take out the inside pith; lay them in cold water for a whole night, to take the bitterness off; pack them one within the other, in your preserving pan, cover them with clarified sugar, and let them boil gently for two hours every day for a week, then take them out and pack them in a jar, or cask; put more sugar to the syrup, boil it to a good height, pour it over the peels, and let them remain full a month; then drain the syrup from them, three or four different times, and they will be fit to cand, which you may do as follows:
Take them out of the syrup, and wash them in warm water; dry them in the stove, and put them into as much sugar, boiled to the degree called blown, as will cover them: boil them in the sugar to the same degree; then grain the sugar, take the peels out immediately, put them on a wire sieve, and when cold, they are fit for use.
Candied citron, orange, and lemon chips, are prepared exactly in the same manner.