white Currants,
Codling-Jelly will serve for the _Morella_.

_To dry CURRANTS in Bunches or loose Sprigs._

When your Currants are ston'd and ty'd up in Bunches, take to a
Pound of Currants a Pound and half of Sugar; to a Pound of Sugar put
half a Pint of Water; boil your Syrup very well, and lay the
Currants into the Syrup; set them on the Fire, let them just boil,
take them off, and cover them close with a Paper; let them stand
'till the next Day, and then make them scalding hot; let them stand
two or three Days with the Paper close to them; then lay them on
earthen Plates, and sift them well with Sugar; put them into a
Stove; the next Day lay them on Sieves, but not turn them 'till that
Side drys, then turn them, and sift the other Side: When they are
dry lay them between Papers.

_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 preserv