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To preserve Currants, §c.
half an hour covered up close ; set them on again, and
simmer them over the fire after turning them ; take them
out, and put them in a bason, strew all the sugar that
was left on them, and pour the hot liquor over. Cover
them up, and let them stand till next day, then boil them
again till they are enough. Take them up, and put them
in pots ; boil the liquor till it jellies, and pour it on them
when it is almost cold ; so paper them up.
To preserve Goosebei vies whole without Stoning. Take the
largest preserving gooseberries, and pick olf the black
eye, but not the stalk, then set them over the fire in a
pot of water to scald, cover close, but not boil or break,
and when they are tender, take them up in cold water ;
then take a pound and a half of double refined sugar to
a pound of gooseberries, and clarify the sugar with wa-
ter, a pint to a pound of sugar; and when the syrup is
cold, put the gooseberries single in the preserving pan,
put the syrup to them, and set them on a gentle fire ;
let them boil, but not too fast, lest they break ; and
when they have boiled, and you perceive that the sugar
has entered them, take them off; cover them with white
paper, and set them by till the next day ; take them out
of the syrup, and boil the syrup till it begins to be ropy,
skim and put it to them again ; set them on a gentle fire,
and let them simmer gently, till you perceive the syrup
will rope ; take them oft', set them by till they are cold,
cover with paper ; boil some gooseberries in fair water,
and when the liquor is strong, strain it out. Let it stand
to settle, and to every pint lake a pound of double
refined sugar, make a jelly of it, put the gooseberries
in glasses, when they are cold, cover them with the jelly,
paper them wet, and half dry the paper that goes in the
inside, it closes down better, and then white paper over
the glass. Set it in your stove, ora dry place.
To preserve Currants. Take the weight of your cur-
rants in 3iigar, pick out the seeds ; take to a pound of
sugar halt a jack of water, let it melt, then putin the
berries, and let them do leisurely, skim them, and take
