American Cookery

page 43

take them up, and boil the sirup till it be thick enough, then put them in
again; and when they are cold, put them up in glasses.

      To preserve Currants.
Take the weight of the currants in sugar, pick out the seeds; take to a pound of
sugar, half a pint of water, let it melt; then put in your currants and let them
do very leisurely, skim them, and take them up, let the sirup boil; then put
them on again; and when they are clear, and the sirup thick enough, take them
off, and when they are cold, put them up in glasses.

      To preserve Plumbs.
Take your plumbs before they have stones in them, which you may know by putting
a pin through them, then codle them in many waters till they are as green as
grass, peel them and codle them again; you must take the weight of them in
sugar, a pint of water, then put them in, set them on the fire, to boil slowly
till they be clear, skimming them often, and they will be very green; put them
up in glasses and keep them for use.

      To keep Damsons.
Take damsons when they are first ripe, pick them off carefully, wipe them clean,
put them into snuff bottles, stop them up tight so that no air can get to them,
nor water; put nothing into the bottles but plumbs, put the bottles into cold
water, hang them over the fire, let them heat slowly, let the water boil slowly
for half an hour, when the water is cold take out the bottles, set the bottles
into a cold place, they will keep twelve months if the bottles are stopped
tight, so as no air nor water can get to them. They will not keep long after the
bottles are opened; the plumbs must be hard.

      Currant Jelly.
Having stripped the currants from the stalks, put them in a stone jar, stop it
close, set it in a kettle of boiling water, half way the jar, let it boil half
an hour,

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