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Note, Where white Currant-Jelly is prescribed, it is to be drawn after the same Manner; but observe you strain it first.

To make Cherry-Paste.

Take two Pounds of Morello Cherries, stone them and press the Juice out; dry them in a Pan and mash them over the Fire; then weigh them, and take their Weight in Sugar beaten very fine; heat them over the Fire till the Sugar is well mixed, then dress them on Plates or Glasses, dust them when cold, and put them into the Stove to dry.

To dry Currants in Bunches.

Stone your Currants and tie them up in little Bunches, and to every Pound of Currants you must boil two Pounds of Sugar, till it blows very strong, then slip in the Currants, and let them boil very fast, till the Sugar flies all over them; let them settle a Quarter of an Hour, then boil them again till the Sugar rises almost to the Top of the Pan, then let them settle, scum them, and set them by till next Day; then you must drain them, and lay them out, taking Care to spread the Sprigs that they may not dry clogged together: then dust them very much, and dry them in a hot Stove.

To preserve Currants in Jelly.

Stone your Currants, and clip off the black Tops, and strip them from the Stalks, and to every Pound boil two Pounds of Sugar till it blows very strong, then slip in the Currants, and give them a quick Boil, then take them from the Fire and let them settle a little; then give them another Boil, and put in a Pint of Currant-Jelly, drawn as directed in p. 33; boil all well together, till you see the Jelly will flake from the Scummer; then remove it from the Fire, and let it settle a little; then scum them, and put them into your Glasses; but as they cool, take Care to disperse them equally.

To preserve Violet-Plumbs.

Violet Plumbs are a long Time Yellow, and are ripe in the Month of June, which are preserved as follows; put them into clarified Sugar, just enough to cover them, and boil them pretty quick; the next Day boil them again as before; the Day after drain them again, and take away their Skins, which you will find all flown off, then put them into a Sugar, boil it till it blows a little, give them a Boil; the Day following boil some more Sugar till it blows a little, give them a Boil; the next Day boil some more Sugar to blow very strong, put the Plumbs in the Syrup, boil a little, and scum them; the next Day drain them, and lay them out to dry, but dust them before you put them into the Stove.

To preserve Orange-Flowers.

Take the Orange-Flowers just as they begin to open, put them into boiling Water, and let them boil very quick till they are tender, putting in a little Juice of Lemons as they boil, to keep them white; then drain them and dry them carefully between two Napkins; then put them into a clarified Sugar, as much as will cover them; the next Day drain the Syrup, and boil it a little smooth; when almost cold, pour it on the Flowers; the Day after you may drain them and lay them out to dry, dusting them a very little.

To put them in Jelly.

After they are preserved, as before directed, you must clarify a little more Sugar, with Orange-Flower-Water, and make a Jelly of Codlins, which, when ready, put in the Flowers Syrup and all; give them a Boil, scum them, and put them into your Glasses or Pots.