m and set them by; the next Day boil some more
Sugar to the same Degree, and put some Jelly of Currants, drawn as
hereafter directed; For Example, if you boil one Pound of Sugar, take
one Pint of Jelly, put in the Cherries and the Syrup to the Sugar;
then add the Jelly, and give all a Boil together; scum them, and fill
your Glasses or Pots; take Care as they cool, to disperse them
equally, or otherwise they will swim all to the Top.

_To draw Jelly of Currants._

Wash well your Currants, put them into your Pan, and mash them; then
put in a little Water and boil them to a Pommish; then strew it on a
Sieve, and press out all your Juice, of which you make the Jelly for
all the wet Sweet-meats that are red.

_Note_, Where white Currant-Jelly is prescribed, it is to be drawn
after the same Manner; but observe you strain it first.

_To make Cherry-Paste._

Take two Pounds of Morello Cherries, stone them and press the Juice
out; dry them in a Pan and mash them over the Fire; then weigh them,
and take their Weight in Sugar beaten very fine; heat them over the
Fire till the Sugar is well mixed, then dress them on Plates or
Glasses, dust them when cold, and put them into the Stove to dry.

_To dry Currants in Bunches._

Stone your Currants and tie them up in little Bunches, and to every
Pound of Currants you must boil two Pounds of Sugar, till it blows
very strong, then slip in the Currants, and let them boil very fast,
till the Sugar flies all over them; let them settle a Quarter of an
Hour, then boil them again till the Sugar rises almost to the Top of
the Pan, then let them settle, scum them, and set them by till next
Day; then you must drain them, and lay them out, taking Care to spread
the Sprigs that they may not dry clogged together: then dust them very
much, and dry them in a hot Stove.

_To preserve Currants in Jelly._

Stone your Currants, and clip off the black Tops, and strip them from
the Stalks, and to every Pound boil two Pounds of Sugar till it blows
very strong, then slip in the Currants, and give them a quick Boil,
then take them from the Fire and let them settle a little; then give
them another Boil, and put in a Pint of Currant-Jelly, drawn as
directed in _p._ 33; boil all well together, till you see the Jelly
will flake from the Scummer; then remove it from the Fire, and let it
settle a little; then scum them, and put them into your Glasses; but
as they cool, take Care to disperse t