a little mace, cinnamon, and rose-water, and,
when as cool as new milk, put in half a spoonful of good runnet. When it
turns, serve it up in the cream dish.

_Lemon Curd._

To a pint of cream, when it boils, put in the whites of six eggs, and
one lemon and a half; stir it until it comes to a tender curd. Then put
it into a holland bag, and let it drain till all the whey is out of it;
beat the curd in a mortar with a little sugar; put it in a basin to
form; about two or three hours before you use it, turn it out, and pour
thick cream and sugar over it.

_Paris Curd._

Put a pint of cream on the fire, with the juice of one lemon, and the
whites of six eggs; stir it till it becomes a curd. Hang it all night in
a cloth to drain; then add to it two ounces of sweet almonds, with
brandy and sugar to your taste. Mix it well in a mortar, and put it into
shapes.

_Currants, to bottle._

Gather your fruit perfectly dry, and not too ripe; cut each currant from
the stalk separately, taking care not to bruise them; fill your bottles
quite full, cork them lightly, set them in a boiler with cold water, and
let them simmer a quarter of an hour, or according to the nature and
ripeness of the fruit. By this process the fruit will sink; pour on as
much boiling water as will cover the surface and exclude air. Should
they mould, move it off when you use the fruit, and you will not find
the fruit injured by it. Cork your bottles quickly, after you take them
out of the water; tie a bladder over, and put them in a dry place. This
method answers equally well for gooseberries, cherries, greengages, and
damsons.

_Another way._

Gather the currants quite dry; clip them off the stalks; if they burst
in pulling off they will not do. Fill some dry common quart bottles with
them, rosin the corks well over, and then tie a bladder well soaked over
the cork, and upon the leather; all this is absolutely necessary to
keep the air out, and corks in; place the bottles, with the corks
downwards, in a boiler of cold water, and stuff hay between them to keep
them steady. Make a fire under them, and keep it up till the water
boils; then rake it out immediately, and leave the bottles in the boiler
till the water is quite cold. Put them into the cellar in any vessel
that will keep them steadily packed, the necks always downward. When a
bottle is opened, the currants must be used at once. The bottles will
not be above half full when taken out of