87. Another Method.
Bruise two pottles of strawberries in a basin with half a pint of good cream, a little currant jelly, and some cold clarified sugar; rub this well through the tammy, and put it in an ice pot well covered; then set it in a tub of broken ice with plenty of salt; when it grows thick about the sides, stir it with a spoon, and cover it close again till it is perfectly frozen through; cover it well with ice and salt both under and over, and when it is frozen change it into a mould and cover well with ice. Sweeten a little plain cream with sugar and orange flower water, and treat it the same; likewise any other fruit, without cream, may be mixed as above. This is called water ice.
88. CURRANT JELLY.
Take the juice of red currants, 1 lb.
sugar, 6 oz.
Boil down.
89. Another Method.
Take the juice of red currants, and
white sugar, equal quantities.
Stir it gently and smoothly for three hours, put it into glasses, and in three days it will concrete into a firm jelly.
90. BLACK CURRANT JELLY.
Put to ten quarts of ripe dry black currants, one quart of water; put them in a large stew-pot, tie paper close over them, and set them for two hours in a cool oven. Squeeze them through a fine cloth, and add to every quart of juice a pound and a half of loaf sugar broken into small pieces. Stir it till the sugar is melted; when it boils skim it quite clean. Boil it pretty quick over a clear fire, till it jellies, which is known by dipping a skimmer into the jelly and holding it in the air; when it hangs to the spoon in a drop, it is done. If the jelly is boiled too long it will lose its flavour and shrink very much. Pour it into pots, cover them with brandy papers, and keep them in a dry place. Red and white jellies are made in the same way.