Currant Syrup
Mash the currants, put in a covered receptacle, and set in a warm place for four days. Strain through a jelly bag overnight, but do not squeeze. Measure, and to every pint of juice add two pounds of granulated sugar. Stir until the sugar is nearly dissolved, then heat in a double boiler until the syrup is clear. When cool pour into small bottles, dip corks in sealing wax and keep in a dry, cool place. All syrups should be made in a porcelain or granite kettle and stirred with a wooden spoon.