Take three large ripe lemons, (or four or five small ones,) and (having rolled them under your hand on a table, to increase the juice,) rub off on a piece of loaf-sugar the yellow rind or zest, scraping it up with a teaspoon as you proceed, and putting it aside on a saucer. Then squeeze the juice of the lemons through a strainer, upon a pound of loaf-sugar, (broken small or powdered,) and add the zest or grated rind. Cut up, among the sugar, a large quarter of a pound of the best fresh butter. Break six eggs into a shallow earthen pan, and beat them till as light as possible. Then mix in, gradually, the sugar and lemon, stirring all very hard. Put the whole into a porcelain-lined kettle; set it over a moderate fire that has no blaze, and (stirring it all the time) let it boil till it becomes of the consistence of very thick honey. If the weather is warm, you may add to its thickness by stirring in a table-spoonful of ground arrowroot, or of sifted flour. When done, put it warm into glass jars; cover them closely, and seal the covers. It will keep in a cool dry place a month or more. If made in winter; it will continue good for two months.
Orange Honey is made as above, except that you must have five or six oranges, all of the largest size, using the juice only and none of the rind. Orange peel will give it an unpleasant taste after it has been kept a few days.
Strip as many ripe currants from the stems as will fill a quart measure when done. Put them into a porcelain-lined kettle; mash them, and add three quarters of a pound of sugar - brown will do. Prepare three quarters of a pound of the largest and best raisins, washed, drained, seeded, and cut in half. Or, use the small sultana or seedless raisins. When the currants and sugar have come to a boil, and been skimmed, mix in the raisins, gradually, and let them boil till quite soft; skimming the surface well; and after each skimming stir the whole down to the bottom of the kettle. When done, take it up in a deep dish, and set it to cool. This is a nice, plain dessert.
For a larger quantity, take two quarts of stripped currants; a pound and a half of sugar; and a pound and a half of raisins. None but raisins of the best quality should be used for this or any other purpose. Low-priced raisins are unwholesome, being always of bad quality.
Wash, drain, seed, and chop fine two pounds of the best bloom or muscatel raisins, and put them into a large pan till wanted. Having stripped them from the stems, squeeze through a linen bag into a large bowl as many ripe currants as will yield three quarts of juice. Sweeten this juice with two pounds and a half of sugar. Having put the minced raisins into a preserving kettle, pour the currant-juice over them, and give the whole a hard stirring. Set it over the fire, and boil and skim it, (stirring it down after skimming,) till it is thoroughly done, forming a thick smooth jam or marmalade. When cool, put it into jars. Cork them closely, covering the corks with paper tied down over the top, and set them away in a dry place. It is an excellent jam for common use, and very nice with cream.