English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

they be thoroughly tender, so strain your water from the pippens through a hair sieve, then strain it through a flannel bag; and to every pint of jelly take a pound of double refined sugar, set it over a fire to boil, and skim it, let it boil whilst it be thick, then put it into a pot and cover it, but they will keep best if they be put every one in different pots. 342. _To make_ JELLY _of_ CURRANS. Take a quartern of the largest and best currans you can get, strip them from the stalks, and put them in a pot, stop them close up, and boil them in a pot of water over the fire, till they be thoroughly coddled and begin to look pale, then put them in a clear hair sieve to drain, and run the liquor thro' a flannel bag, to every pint of your liquor put in a pound of your double refin'd sugar; you must beat the sugar fine, and put it in by degrees, set it over the fire, and boil it whilst any skim will rise, then put it into glasses for ale; the next day clip a paper round, and dip it in brandy to lie on your jelly; if you would have your jelly a light red, put in half of white currans, and in my opinion it looks much better. 343. _To preserve_ APRICOCKS. Take apricocks before they be full ripe, stone and pare 'em; then weigh 'em, and to every pound of apricocks take a pound of double refined sugar, beat it very small, lie one part of your sugar under the apricocks, and the other part at the top, let them stand all night, the next day put them in a stew-pan or brass pan; don't do over many at once in your pan, for fear of breaking, let them boil over a slow fire, skim them very well, and turn them two or three times in the boiling; you must but about half do 'em at the first, and let them stand whilst