Mash your black currants on the fire and pulp them; to a pound of pulp, allow a pound of sugar; boil the sugar till it cracks, then put in the pulp, and boil all till it begins to jelly.
To make a Comport of Pippins.
Pare your pippins neatly, then take the cores out right down the middle, after that, scald your pippins till tender, put then into clarified sugar with a few cloves, a little mace, and the rind of a lemon, with the juice of four: let them simmer very gently for two hours, and when cold; they are fit to serve up to table.
Pears are done in the same manner, and you may colour them, as you do preserved quinces.
Comport of Oranges.
Carve your oranges neatly, cut them into eight parts, scald them tender, put them into clarified sugar with the juice of three or four oranges, let them simmer gently for two hours, then add half a pint of mountain wine, and when cold serve them up to table.
To make Clear Cakes of the Jelly of any Fruit.
To half a pint of jelly, allow six ounces of sugar to a high degree of blown, then put in the jelly, and let it simmer but not boil; skim it well, put it into pots, and dry it in the same manner as quince paste.
Calves-Foot Jelly.
Take two calves-feet ready cleaned, put to them six quarts of water; boil it on the fire till it is reduced to three, then strain, and put to it the juice of twelve lemons, the whites of eight eggs, a little cinnamon, a few corianders, and a little sugar; whisk all together, set it on the fire, and let it boil with half a pint of mountain in it, then strain it three times through a jelly bag, and put it in glasses.