e WHITE CURRANTS._

Take the large white Currants, not the Amber-colour'd, strip them,
and to two Quarts of Currants put a Pint of Water; boil them very
fast, and run them thro' a Jelly-bag; to a Pint of Juice put in a
Pound and half of Sugar, and half a Pound of ston'd Currants; set
them on a quick Fire, let them boil very fast, 'till the Currants
are clear and jelly very well; then put them in Pots or Glasses;
stir them as they cool, to make the Currants mix with the Jelly:
Paper them down when almost cold.

_To preserve RASBERRIES._

Take the Juice of red and white Rasberries; (if you have no white
Rasberries, use half Codling-Jelly) put a Pint and half of the Juice
to two Pound of Sugar; let it boil, scum it, and then put in three
Quarters of a Pound of large Rasberries; let them boil very fast,
'till they jelly and are very clear; don't take them off the Fire,
for that will make them hard; a Quarter of an Hour will do them
after they begin to boil fast; then put them in Pots or Glasses: Put
the Rasberries in first, then strain the Jelly from the Seeds, and
put it to the Rasberries. When they begin to cool, stir them, that
they may not all lye upon the Top of the Glasses; and when they are
cold, lay Papers close to them; first wet the Paper, then dry it in
a Cloth.

_To make JAM of RASBERRIES._

Take the Rasberries, mash them, and strain half; put the Juice to
the other half that has the Seeds in it; boil it fast for a Quarter
of an Hour; then to a Pint of Rasberries put three Quarters of a
Pound of Sugar, and boil it 'till it jellies: Put it into Pots or
Glasses.

_To make RASBERRY-PASTE._

Mash the Rasberries, strain half, and put the Juice to the other
half with the Seeds; boil them fast for a Quarter of an Hour; and to
a Pint of Rasberries put half a Pint of red Currants, boil'd with
very little Water, and strain'd thro' a thin Strainer, or Hair
Sieve; let the Currants and Rasberries boil together a little while:
Then to a Pint of Juice put a Pound and a Quarter of sifted Sugar;
set it over the Fire, let it scald, but not boil; fill it in little
Pots, set it in the Stove 'till it is candy'd, then turn it out on
Glasses, as other Cakes.

_To make RASBERRY CLEAR-CAKES._

Take half Rasberries and half white Currants, almost cover them with
Water; boil them very well a Quarter of an Hour, then run them thro'
a Jelly-bag, and to every Pint of Jelly have ready a Pound and half
of fine Sugar, sift