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Black Currant Cheese

Gather the fruit on a dry day, and when the sun is on it. See that it is quite ripe, and remove the stalks and tops. Take equal quantities, by weight, of good loaf sugar--the best is the cheapest--and of currants; place them in a preserving-pan over a slow fire, or by the side of the fire, till the sugar has dissolved a little, then bring it gradually to a boil, stirring it carefully all the time, and removing the scum. Simmer for an hour or more, when the currants may be passed through a hair sieve, and it is ready for putting into moulds for use. Probable cost, about 1s. 3d. per pound.