Black Currant Syrup

Pick any quantity of black currants you please clean from their stalks; put them into a large earthen jar; cover the jar with a cloth, and put it into a cellar or any damp place to stand for eight days; they will probably be mouldy on the top; remove this; stir them up well with a large silver spoon; put them on to a hair sieve, and the juice will run through quite clear; to each pint put one pound of powdered sugar; boil ten minutes; let it stand till cold; bottle, cork, and seal it up. This is very good for colds, coughs, etc.

Seville Orange Syrup

Squeeze the oranges through a fine sieve; to every pint of juice add a pound and a quarter of fine white sugar, broken into lumps; stir it up all together in a large earthen pan; skim it twice a-day till the sugar is all dissolved, which it will not be under nine days; it mast not be made near a fire, and should be kept in a cool place; then bottle it. It is useful for making orange jelly or cream, and a tablespoonful in a glass of water makes a very pleasant drink. Lemons may be made in the same way.

Sliced Oranges

Choose Seville oranges with the thickest rind, which are usually those of the middle size; cut as many thin round slices from the top, bottom, and sides, as you can till you come to the pulp; throw them into a large basin of spring water, and let them soak two days, then boil them in the same water till they are quite tender; make a syrup with the juice of the oranges and some of the water they have been boiled in, allowing to every pound of liquid and orange-peel included, a pound of fine loaf-sugar; then boil them again, taking one-third of the sugar till they look clear, and allow them to lie in this thin syrup two days; then strain off the syrup and boil it with the rest of the syrup; skim it well; put in the slices, and boil them a quarter of an hour; take them out, and pot for use.

Orange-Biscuits

Boil Seville oranges in water very gently, changing the water three or four times till the oranges are quite tender, and a good deal of the bitterness out of the peels; then cut them in halves; scrape out the whole of the inside carefully; weigh the peels, and take twice their weight of fine-pounded loaf-sugar, and beat it up with the oranges in a marble mortar till it becomes a smooth paste; with the back of a spoon spread this paste upon sheets of glass, and set them in a window in the sun to dry; by the next day you may cut the paste into any shaped biscuit you please, and just raise it from the glass; the day after, turn the biscuits, but let them remain on the glass, and as much as possible in the sun till quite dry. Keep them in boxes with sheets of paper between each layer. Lemon-biscuits may be made in the same way.

How To Preserve Cherries For Drying

Take the best Kentish cherries; remove the stones, and weigh the fruit; allow half a pound of double-refined sugar to each pound of fruit; clarify and boil the sugar to blowing height; put in the fruit; boil a minute or two; then take it off the fire, and let it stand a little; put the pan on the fire, and let it boil till the fruit looks transparent; leave the cherries to stand in the syrup four or five days, then lay them on sieves, and dry them on a slow stove; change them on to clean sieves every day till they are dry; put them away in card-board boxes.