the boiler, and they must not
be shaken more than can be avoided.

This process answers equally well for apricots, plums, and cherries.

_Currants or Barberries, to dry in bunches._

When the currants, or barberries, (which should be maiden barberries)
are stoned and tied up in bunches, take to one pound of them a pound and
a half of sugar. To each pound of sugar put half a pint of water; boil
the syrup well, and put the fruit into it. Set it on the fire; let it
just boil, and then take it off. Cover it close with white paper; let it
stand till next day; then make it scalding hot, and let it stand two or
three days, covered close with paper. Lay it in earthen plates; sprinkle
over it fine sugar, put it on a stove to dry; lay it on sieves till one
side is dry; then turn and sift sugar on it. When dry enough lay it
between papers.

_Currants, to ice._

Take the largest and finest bunches of currants you can get; beat the
white of an egg to a froth; dip them into it; lay them, so as not to
touch, upon a sieve: sift double-refined sugar over them very thick, and
let them dry in a stove or oven.

_White Currants, to preserve._

Take the largest white currants, but not the amber colour; strip them,
and to two quarts of currants put a pint of water; boil them very fast,
and run them through a jelly-bag to a pint of juice. Put a pound and
half of sugar, and half a pound of stoned currants; set them on a brisk
fire, and let them boil very fast till the currants are clear and jelly
very well; then put them into glasses or pots, stirring them as they
cool, to make them mix well. Paper them down when just cold.

_Red Currants, to preserve._

Mash the currants and strain them through a thin strainer; to a pint of
juice take a pound and a half of sugar and six spoonfuls of water. Boil
it up and skim it well. Put in half a pound of stoned currants; boil
them as fast as you can, till the currants are clear and jelly well;
then put them into pots or glasses, and, when cold, paper them as other
sweetmeats. Stir all small fruits as they cool, to mix them with the
jelly.

_Another way._

Take red and white currants; squeeze and drain them. Boil two pints of
juice with three pounds of fine sugar: skim it; then put in a pound of
stoned currants; let them boil fast till they jelly, and put them into
bottles.

_Currant Jam._

To a pound of currants put three quarters of a pound of lump sugar. Put
the fruit first