quantity of allspice, an ounce of saltpetre, half an ounce of
sal-prunelle, a handful of common salt, and a head of shalot, all
pounded or cut fine. Boil these together for a few minutes, and pour
them over the ham. This quantity is sufficient for a ham of ten pounds.
Rub and turn it every day for a fortnight; then sew it up in a thin
linen bag, and smoke it three weeks. Drain it from the pickle, and rub
it in bran, before drying. In all cases it is best to lay on a
sufficient quantity of salt at first, than to add more afterwards, for
this will make the ham salt and hard. When it has lain in pickle a few
days, it would be advantageous to boil and skim the brine, and pour it
on again when cold. Bacon, pig's face, and other articles may be treated
in the same manner.

CURRANT CREAM. Strip and bruise some ripe currants, strain them through
a fine sieve, and sweeten the juice with refined sugar. Beat up equal
quantities of juice and cream, and as the froth rises put it into
glasses.

CURRANT FRITTERS. Thicken half a pint of ale with flour, and add some
currants. Beat it up quick, make the lard boil in the frying-pan, and
put in a large spoonful of the batter at a time, which is sufficient for
one fritter.

CURRANT GRUEL. Make a pint of water gruel, strain and boil it with a
table-spoonful of clean currants till they are quite plump. Add a little
nutmeg and sugar, and a glass of sweet wine. This gruel is proper for
children, or persons of a costive habit.

CURRANT JAM. Whether it be made of black, red, or white currants, let
the fruit be very ripe. Pick it clean from the stalks, and bruise it. To
every pound put three quarters of a pound of loaf sugar, stir it well,
and boil it half an hour.

CURRANT JELLY. Strip the fruit, whether red or black, and put them into
a stone jar, to boil on a hot hearth, or over the fire in a saucepan of
water. Strain off the liquor, and to every pint add a pound of loaf
sugar in large lumps. Put the whole into a china or stone jar, till
nearly dissolved; then put it into a preserving pan, and skim it while
simmering on the fire. When it will turn to jelly on a plate, keep it in
small jars or glasses.

CURRANT PIE. Put a paste round the dish, fill it with fruit and good
moist sugar, add a little water, and cover it with paste. Place a
tea-cup in the dish, bottom upwards, to prevent the juice from boiling
over. Baked currants are better mixed with raspberries or damsons.