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Classic
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page 53
sweetened to your taste, half a nutmeg, and a little cinnamon -- baked.
A sick bed Custard.
Scald a quart of milk, sweeten and salt a little, whip three eggs and stir in,
bake on coals in a pewter vessel.
Currant Jelly.
Having stripped the currants from the stalks, put them into a stone jar: stop it
close; set it in a kettle of boiling water half way up the jar; let it boil half
an hour; take it out, and strain the juice through a coarse hair sieve. To a
pint of juice put a pound of sugar; set it over a fine quick clear fire in a
preserving-pan or bell mettle skillet. Keep stirring it all the time till the
sugar be melted; then skim the scum off as fast as it rises.
When the jelly is very clear and fine, pour it into earthen or china cups, or
gallipots. When cold cut pieces of white paper just the bigness of the top of
the pot, dip them in brandy, lay them on the jelly; then cover the top close
with white paper, and prick it full of holes. Set it in a dry place. You may put
some in glasses for present use.
Raspberry Giam.
Take a pint of currant jelly, and a quart of raspberries, bruise them well
together, set them over a slow fire, keeping it stirring all the time till it
boils. Let it boil five or six minutes, pour it into the gallipots, paper them
as you do the currant jelly, and keep them for use. They will keep for two or
three years, and have the full flavor of raspberries.
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