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Words: 17985 in 6 pages
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ain'd, and six Spoonfuls of Water; set them on a very quick Fire; let them boil as fast as you can make them, up to the Top of the Pan; when you see the Sugar as it boils look clear, they are enough, which will be in less than half a quarter of an Hour: Put them in Pots or Glasses, paper them close; the next Day, if they are not hard enough jelly'd, set them for a Day or two on an hot Stove, or in some warm Place, but not in the Sun; and when they are jelly'd, put Papers close to 'em; the Papers must be first wet, and then dry'd with a Cloth.
Stone the Cherries; and to ten Pound of Cherries, when they are ston'd, put three Pound of Sugar very fine beaten; shake the Cherries and Sugar well together, set them on the Fire, and when the Sugar is well melted, give them a Boil or two; let them stand in an earthen Pot 'till the next Day, then make them scalding hot, and, when cold, lay them on Sieves; afterwards put them in an Oven not too hot, where let them stand all Night, and then turn them, and put them in again. Let your Oven be no hotter than it is after small Bread or Pies. When they are dry, keep them in a Box very close, with no Paper between them.
Take twelve Pound of ston'd Cherries, boil them, break them as they boil; and when you have boiled all the Juice away, and can see the Bottom of the Pan, put in three Pound of Sugar finely beaten, stir it well, and let them have two or three Boils; then put them in Pots or Glasses.
Stone the Cherries, and set them on the Fire, with only what Liquor comes out of them; let them boil up two or three Times, shaking them as they boil; then put them in an earthen Pot; the next Day scald them, and when they are cold lay them on Sieves, and dry them in an Oven not too hot. Twice heating an Oven will dry any Sort of Cherries.
Take Cherries, stone and boil them, breaking them well the while, and boil them very dry; and to a Pound of Cherries put a Pound and a Quarter of Sugar, sifted thro' an Hair Sieve; let the Cherries be hot when you put in the Sugar; set it on the Fire 'till the Sugar is well melted; put it in a broad Pan, or earthen Plates; let it stand in the Stove 'till it is candy'd; drop it on Glass, and, when dry on one Side, turn it.
When your Currants are ston'd and ty'd up in Bunches, take to a Pound of Currants a Pound and half of Sugar; to a Pound of Sugar put half a Pint of Water; boil your Syrup very well, and lay the Currants into the Syrup; set them on the Fire, let them just boil, take them off, and cover them close with a Paper; let them stand 'till the next Day, and then make them scalding hot; let them stand two or three Days with the Paper close to them; then lay them on earthen Plates, and sift them well with Sugar; put them into a Stove; the next Day lay them on Sieves, but not turn them 'till that Side drys, then turn them, and sift the other Side: When they are dry lay them between Papers.
Strip the Currants, wash them, and to a Gallon of Currants put about a Quart of Water; boil it very well, run it thro' a Jelly-bag; to a Pint of Jelly put a Pound and half of Sugar, sifted thro' an Hair Sieve; set your Jelly on the Fire, let it just boil; then shake in the Sugar, stir it well, set it on the Fire, and make it scalding hot; then put it thro' a Strainer in a broad Pan, to take off the Scum, and fill it in Pots: When it is candy'd, turn it on Glass 'till that Side be dry; then turn it again, to dry on the other Side.
Red and white Currants are done the same Way; but as soon as the Jelly of the White is made, you must put it to the Sugar, or it will change Colour.
Mash the Currants, and strain them thro' a thin Strainer; take a Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of Water; let it boil up, and scum it very well; then put in half a Pound of ston'd Currants; boil them as fast as you can, 'till the Currants are clear and jelly very well; put them in Pots or Glasses, and, when they are cold, paper them as other Sweet-meats. Stir all small Fruit as they cool, to mix it with the Jelly.
Strip the Currants, and put a little Water to them, just to keep them from sticking to the Pan; boil them well, and rub them thro' a Hair Sieve: To a Pint of Juice put a Pound and a half of Sugar sifted; but first boil the Juice after it is strain'd, and then shake in your Sugar: Let it scald 'till the Sugar is melted; then put it in little Pots in a Stove, and turn it as other Paste.
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.
Take the Juice of red and white Rasberries; 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.
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