Garnish your dish with slices of lemon and currans, and so serve them up.

Take and boil half a dozen eggs, half a dozen apples, a pound and a half of beef-suet, a pound of currans, and shred them, so season it with mace, nutmeg and sugar to your taste, a spoonful or two of brandy, and sweet meats, if you please.

Garnish with currans, so serve them up.

Take the kidney of a loin of veal with the fat, when roasted shred it very fine, put to it a little shred mace, nutmeg and salt, about half a pound of currans, the juice of a lemon, and sugar to your taste, then bake them in puff-paste; you may either fry or bake them.

Take three or four large potatoes, boil them as you would do for eating, beat them with a little rose-water and a glass of sack in a marble mortar, put to them half a pound of sugar, six eggs, half a pound of melted butter, half a pound of currans well cleaned, a little shred lemon-peel, and candid orange, mix altogether and serve it up.

Take as much flour as you would have dumplings in quantity, put it to a spoonful of sugar, a little salt, a little nutmeg, a spoonful of light yeast, and half a pound of currans well washed and cleaned, so knead them the stiffness you do a common dumpling, you must have white wine, sugar and butter for sauce; you may boil them either in a cloth or without; so serve them up.

Eel pies are good, and eat very well with currans, but if you put in currans you must not use any black pepper, but a little Jamaica pepper. 176.

Eel pies are good, and eat very well with currans, but if you put in currans you must not use any black pepper, but a little Jamaica pepper. 176.

Take a pennyworth of curds, mix them with a little cream, beat four eggs, put to them six ounces of clarified butter, a quarter of a pound of sugar, half a pound of currans well wash'd, and a little lemon-peel shred, a little nutmeg, a spoonful of rose-water or brandy, whether you please, and a little salt, mix altogether, and bake them in small petty pans. 192.

CHEESE CAKES without CURRANS.

Take a pound of flour well dried before the fire, a pound of currans, two penny-worth of mace and cloves, two eggs, four spoonfuls of good new yeast, half a pound of butter, half a pint of cream, melt the butter, warm the cream, and mix altogether in a very light paste, butter your tin before you put it in; an hour will bake it.

Take a pound of flour, three quarters of a pound of butter, half a pound of sugar and half a pound of currans, well cleaned; rub your butter well into your flour, and put in as many yolks of eggs as will lithe them, then put in your sugar, currans, and some mace, shred in as much as will give them a taste, so make them up in little round cakes, and butter the papers you lie them on.

Take a pound of flour, three quarters of a pound of butter, half a pound of sugar and half a pound of currans, well cleaned; rub your butter well into your flour, and put in as many yolks of eggs as will lithe them, then put in your sugar, currans, and some mace, shred in as much as will give them a taste, so make them up in little round cakes, and butter the papers you lie them on.

The currans must be plump'd in warm water, and dried before the fire, then put them into your cakes.

Take a handful or two of young spinage and wash it, drain it from the water, put it into a pan with a lump of butter, and a little salt, let it stew whilst it be tender, only turn it in the boiling, then take it up and squeeze out the water, put in another lump of butter and chop it small, put to it a handful of currans plump'd, and a little nutmeg; have three toasts cut from a penny loaf well buttered, then lie on your spinage.

Let your currans be the best and ripest you can get, pick and bruise them; to every gallon of juice

To make JELLY of CURRANS.

Take a pound of sixpenny sugar, and a little juice of currans, put to it a pound and a half of Gooseberries, and let them boil quick a quarter of an hour; but if they be for jam they must boil better than half an hour.

Take currans either red or white before they are thoroughly ripe; you must not take them from the stalk, make a pickle of salt and water and a little vinegar, so keep them for use.

To preserve CURRANS in bunches.

Boil your sugar to the fourth degree of boiling, tie your currans up in bunches, then place them in order in the sugar, and give them several covered boilings, skim them quick, and let them not have above two or three seethings, then skim them again, and set them into the stove in the preserving pan, the next day drain them, and dress them in bunches, strow them with sugar, and dry them in a stove or in the sun. 377.

A layer of white bread cut thin at the bottom of the dish, a layer of apples cut thin, a layer of marrow or suet, currans, raisins, sugar and nutmeg, then the bread, and so on, as above, till the dish is fill'd up; beat four eggs, and mix them with a pint of good milk, a little sugar and nutmeg, and pour it over the top.

Take a pound of grated bread, a pound of suet and a pound of currans, eight eggs, a glass of brandy, a little sugar, and a little beat cinnamon; mix these well together, and boil it two hours at the least.

Pick two pounds of currans from the stalks, then take a pound and a half of loaf sugar, and wet it in half a pint of curran juice, put in the berries, and boil them over a slow fire till they are clear; when cold put them in small berry bottles, with a little mutton suet over them.

without Currans do.