Then
put a good handful or two of the berries of Currants whole, and cleansed
from the stalks and black ends, and boil them a little till they be enough.
You need not to boil the juyce, before you put it to the Sugar, and
consequently do not scum it before the Sugar and it boil together: but then
scum it perfectly: and take care before, that the juyce be very clear and
well strained.
MARMULATE OF RED CURRANTS
Take some juyce of red Currants, and put into it a convenient proportion of
some entire Currants cleansed from the stalks and buttons at the other end.
Let these boil a little together. Have also ready some fine Sugar boiled to
a candy height. Put of this to the Currants at discretion, and boil them
together, till they be enough: and bruise them with the back of your spoon,
that they may be in the consistence of Marmulate (like that of Cherries)
which put in pots, when it is cool enough. You do not stone the whole
Currants put into the juyce, unless you please.
SUCKET OF MALLOW STALKS
To candy or preserve the tender stalks of Mallows, do thus; Take them in
the spring, when they are very young and tender; and peel off the strings
that are round about the outside, as you do French-beans, and boil them,
till they are very tender.
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