Currant clear Cakes.
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.