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Currant Clear Cakes

(Confectionary.) - (The Lady's Own Cookery Book)







Take the currants before they are very ripe, and put them into water,

scarcely enough to cover them; when they have boiled a little while,

strain them through a woollen bag; put a pound and a quarter of fine

sugar, boiled to a candy; then put a pint of the jelly, and make it

scalding hot: put the whole into pots to dry, and, when jellied, turn

them on glasses.











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