[ To make Currant Clear-Cakes.]
Strip the Currants, wash them, and to a Gallon of Currants put about a Quart of Water; boil it very well, run it thro’ a Jelly-bag; to a Pint of Jelly put a Pound and half of Sugar, sifted thro’ an Hair Sieve; set your Jelly on the Fire, let it just boil; then shake in the Sugar, stir it well, set it on the Fire, and make it scalding hot; then put it thro’ a Strainer in a broad Pan, to take off the Scum, and fill it in Pots: When it is candy’d, turn it on Glass ’till that Side be dry; then turn it again, to dry on the other Side.
Red and white Currants are done the same Way; but as soon as the Jelly of the White is made, you must put it to the Sugar, or it will change Colour.
[ To preserve Red Currants.]
Mash the Currants, and strain them thro’ a thin Strainer; take a Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of Water; let it boil up, and scum it very well; then put in half a Pound of ston’d Currants; boil them as fast as you can, ’till the Currants are clear and jelly very well; put them in Pots or Glasses, and, when they are cold, paper them as other Sweet-meats. Stir all small Fruit as they cool, to mix it with the Jelly.
[ To make Currant-Paste, either Red or White.]
Strip the Currants, and put a little Water to them, just to keep them from sticking to the Pan; boil them well, and rub them thro’ a Hair Sieve: To a Pint of Juice put a Pound and a half of Sugar sifted; but first boil the Juice after it is strain’d, and then shake in your Sugar: Let it scald ’till the Sugar is melted; then put it in little Pots in a Stove, and turn it as other Paste.
[ To preserve White Currants.]
Take the large white Currants, not the Amber-colour’d, strip them, and to two Quarts of Currants put a Pint of Water; boil them very fast, and run them thro’ a Jelly-bag; to a Pint of Juice put in a Pound and half of Sugar, and half a Pound of ston’d Currants; set them on a quick Fire, let them boil very fast, ’till the Currants are clear and jelly very well; then put them in Pots or Glasses; stir them as they cool, to make the Currants mix with the Jelly: Paper them down when almost cold.