GELLY OF RED CURRANTS
Take them clean picked, and fresh gathered in the morning, in a bason, set them over the fire, that their juyce may sweat out, pressing them all the while with the back of your preserving spoon, to squeese out of them all that is good. When you see all is out, strain the Liquor from them, and let it stand to settle four or five hours, that the gross matter may sink to the bottom. Then take the pure clear, (the thick settling will serve to add in making of Marmulate of Cherries, or the like) and to every pint or pound of it, put three quarters of a pound of the purest refined Sugar, and boil them up with a quick fire, till they come to a gelly height (which will be done immediately in less then a quarter of an hour) which you may try with a drop upon a plate. Then take it off, and when it is cold enough, put it into Glasses. You must be careful to skim it well in due time, and with thin brown Paper to take off the froth, if you will be so curious.
GELLY OF CURRANTS, WITH THE FRUIT WHOLE IN IT
Take four pound of good Sugar, clarifie it with whites of Eggs, then boil it up to a candid height (that is, till throwing it, it goeth into flakes): Then put into it five pound (or at discretion) of pure juyce of red Currants first boiled to clarifie it by skimming it. Boil them together a little while, till it be well scummed, and enough to become gelly. Then put a good handful or two of the berries of Currants whole, and cleansed from the stalks and black ends, and boil them a little till they be enough.
You need not to boil the juyce, before you put it to the Sugar, and consequently do not scum it before the Sugar and it boil together: but then scum it perfectly: and take care before, that the juyce be very clear and well strained.
MARMULATE OF RED CURRANTS
Take some juyce of red Currants, and put into it a convenient proportion of some entire Currants cleansed from the stalks and buttons at the other end. Let these boil a little together. Have also ready some fine Sugar boiled to a candy height. Put of this to the Currants at discretion, and boil them together, till they be enough: and bruise them with the back of your spoon, that they may be in the consistence of Marmulate (like that of Cherries) which put in pots, when it is cool enough. You do not stone the whole Currants put into the juyce, unless you please.
SUCKET OF MALLOW STALKS
To candy or preserve the tender stalks of Mallows, do thus; Take them in the spring, when they are very young and tender; and peel off the strings that are round about the outside, as you do French-beans, and boil them, till they are very tender. In the mean time prepare a high Syrup of pure Sugar, and put the boiled stalkes into it, whiles it is boiling hot, but taken from the fire. Let them lie soaking there till the next morning. Then take out the stalks, and heat the Syrup again, scalding hot, and return the stalks into it, letting them lie there till next morning; (Note, that the stalks must never boil in the Syrup,) Repeat this six, or eight, or nine times, that is to say, till they are sufficiently Imbibed with the Syrup. When they are at this pass, you may either keep them as a wet sucket in Syrup, or dry them in a stove upon Papers, turning them continually, in such sort as dried sweet-meats are to be made. I like them best dry, but soft and moist within (Medullosi) like Candied Eryngos. In Italy they eat much of them, for sharpness and heat of Urine, and in Gonorrhœa's to take away pain in Urining.
A Sucket is made in like manner of the Carneous substance of stalks of Lettice. It is the knob, out of which the Lettice groweth, which being pared, and all the tough rind being taken off, is very tender and so it is a pretty way downwards the root. This also is very cooling and smoothing.