The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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To preserve Damsons whole, §~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