To draw Jelly of Currants.
Wash well your Currants, put them into your Pan, and mash them; then put in a little Water and boil them to a Pommish; then strew it on a Sieve, and press out all your Juice, of which you make the Jelly for all the wet Sweet-meats that are red.
Note, Where white Currant-Jelly is prescribed, it is to be drawn after the same Manner; but observe you strain it first.
To make Cherry-Paste.
Take two Pounds of Morello Cherries, stone them and press the Juice out; dry them in a Pan and mash them over the Fire; then weigh them, and take their Weight in Sugar beaten very fine; heat them over the Fire till the Sugar is well mixed, then dress them on Plates or Glasses, dust them when cold, and put them into the Stove to dry.
To dry Currants in Bunches.
Stone your Currants and tie them up in little Bunches, and to every Pound of Currants you must boil two Pounds of Sugar, till it blows very strong, then slip in the Currants, and let them boil very fast, till the Sugar flies all over them; let them settle a Quarter of an Hour, then boil them again till the Sugar rises almost to the Top of the Pan, then let them settle, scum them, and set them by till next Day; then you must drain them, and lay them out, taking Care to spread the Sprigs that they may not dry clogged together: then dust them very much, and dry them in a hot Stove.
To preserve Currants in Jelly.
Stone your Currants, and clip off the black Tops, and strip them from the Stalks, and to every Pound boil two Pounds of Sugar till it blows very strong, then slip in the Currants, and give them a quick Boil, then take them from the Fire and let them settle a little; then give them another Boil, and put in a Pint of Currant-Jelly, drawn as directed in [p. 33]; boil all well together, till you see the Jelly will flake from the Scummer; then remove it from the Fire, and let it settle a little; then scum them, and put them into your Glasses; but as they cool, take Care to disperse them equally.