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White Currants To Preserve

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

Take the largest white currants, but not the amber colour; strip them,

and to two quarts of currants put a pint of water; boil them very fast,

and run them through a jelly-bag to a pint of juice. Put a pound and

half of sugar, and half a pound of stoned currants; set them on a brisk

fire, and let them boil very fast till the currants are clear and jelly

very well; then put them into glasses or pots, stirring them as they

cool, to make them mix well. Paper them down when just cold.

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