into the preserving-pan, and place the sugar carefully
in the middle, so as not to touch the pan. Let it boil gently on a clear
fire for about half an hour. It must not be stirred. Skim the jelly
carefully from the top, and add a quarter of a pound of fruit to what
remains from the jelly; stir it well, and boil it thoroughly. The
proportion of fruit added for the jam must always be one quarter. In
making jelly or jam, it is an improvement to add to every five pounds of
currants one pound of raisins.

_Currant Jam or Jelly._

Take two pounds of currants and half a pound of raspberries: to every
pound of fruit add three quarters of a pound of good moist sugar. Simmer
them slowly; skim the jam very nicely; when boiled to a sufficient
consistency, put it into jars, and, when cold, cover with brandy paper.

_Black or red Currant Jelly._

Strip the fruit when full ripe; put it into a stone jar; put the jar,
tied over with white paper, into a saucepan of cold water, and stew it
to boiling on the stove. Strain off the liquor, and to every pint of red
currants weigh out a pound of loaf-sugar, if black, three quarters of a
pound; mix the fruit and the sugar in lumps, and let it rest till the
sugar is nearly dissolved. Then put it in a preserving-pan, and simmer
and skim it till it is quite clear. When it will jelly on a plate, it is
done, and may be put in pots.

_Currant Juice._

Take currants, and squeeze the juice out of them; have some very dry
quart bottles, and hold in each a couple of burning matches. Cork them
up, to keep the smoke confined in them for a few hours, till the juice
is put in them. Fill them to the neck with the currant juice; then
scald them in a copper or pot with hay between. The water must be cold
when the bottles are put in: let them have one boil.

_Another way._

Boil a pint of currant juice with half a pint of clarified sugar; skim
it; add a little lemon to taste, and mix with a quart of seed.

_Currant Paste._

Mash red and white currants; strain them through a linen bag; break in
as much of the strained currants as will make the juice thick enough of
seeds; add some gooseberries boiled in water. Boil the whole till it
jellies; let it stand to cool; then put a pound of sugar to every pint,
and scald it.

_Custard._ No. 1.

One quart of cream, twelve eggs, the whites of four, the rind of one
lemon, boiled in the cream, with a small quantity of nutmeg, and a
bay-leaf, bitte