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To preserve Damsons whole, ยง~c.
Cun-ant Jelly. Strip currants from the stalks, put them
in a stone jar, stop it close, set it in a kettle of boiling
water half way up the jar, let it boil half an hour, take
it out, and strain the juice through a coarse hair-sieve ;
to a pint of juice put a pound of sugar, set it over a
fine quick clear fire in a preserving pan, or hell-metal
skillet; keep stirring it till the sugar is melted, then skim
the scum off as fast as it rises. When the jelly is very
clear and fine, pour it in gallipots ; when cold, cut white
paper the size of the top of the pot, and lay on the
jelly, dip the papers in brandy ; cover the top close with
white paper, and prick it full of holes ; set it in a dry
place, put some in glasses, and paper them.
Raspberry Jam. Take a pint of currant jelly, and a
quart of raspberries, bruise them well together, set them
over a slow fire, keeping them stirring all the time till
it boils. Let it boil gently half an hour, and stir it round
very often to keep it from sticking ; pour it in galli-
pots, paper as you do currant jelly, and keep it tor use.
They will keep for two or three years, and have the full
flavour of the raspberry.
A fine Syllabub from the Cow. Make a syllabub of ei-
ther cyder or wine, sweeten it pretty sweet, and grate
nutmeg in ; then milk into the liquor ; when this is done,
pour over the top half a pint or a pint of cream, accord-
ing to the quantity of syllabub you make.
You may make this at home, only have new milk ;
make it as hot as milk from the cowr, and out of a tea-
pot, or any such thing, pour it in, holding your hand very
high.
To preserve Damsons whole. Take some damsons, and
cut them in pieces, put them in a skillet over the fire,
with as much water as will cover them. When they
are boiled, and the liquor pretty strong, strain it out;
add for every pound of the damsons wiped clean, a pound
of single refined sugar, put the third part of the sugar in
the liquor, set it over the fire, and when it simmers, put
in the damsons ; boil them once well, take them oft for
