When it has lain in pickle a few days, it would be advantageous to boil and skim the brine, and pour it on again when cold. Bacon, pig's face, and other articles may be treated in the same manner. CURRANT CREAM. Strip and bruise some ripe currants, strain them through a fine sieve, and sweeten the juice with refined sugar. Beat up equal quantities of juice and cream, and as the froth rises put it into glasses. CURRANT FRITTERS. Thicken half a pint of ale with flour, and add some currants. Beat it up quick, make the lard boil in the frying-pan, and put in a large spoonful of the batter at a time, which is sufficient for one fritter. CURRANT GRUEL. Make a pint of water gruel, strain and boil it with a table-spoonful of clean currants till they are quite plump. Add a little nutmeg and sugar, and a glass of sweet wine. This gruel is proper for children, or persons of a costive habit. CURRANT JAM. Whether it be made of black, red, or white currants, let the fruit be very ripe. Pick it clean from the stalks, and bruise it. To every pound put three quarters of a pound of loaf sugar, stir it well, and boil it half an hour. CURRANT JELLY. Strip the fruit, whether red or black, and put them into a stone jar, to boil on a hot hearth, or over the fire in a saucepan of water. Strain off the liquor, and to every pint add a pound of loaf sugar in large lumps. Put the whole into a china or stone jar, till nearly dissolved; then put it into a preserving pan, and skim it while simmering on the fire. When it will turn to jelly on a plate, keep it in small jars or glasses. CURRANT PIE. Put a paste round the dish, fill it with fruit and good moist sugar, add a little water, and cover it with paste. Place a tea-cup in the dish, bottom upwards, to prevent the juice from boiling over. Baked currants are better mixed with raspberries or damsons. CURRANT SAUCE. To make the old sauce for venison, boil an ounce of dried currants in half a pint of water a few minutes. Then add a small tea-cupful of bread crumbs, six cloves, a glass of port wine, and a bit of butter. Stir it till the whole is smooth. CURRANT SHRUB. Strip some white currants, and prepare them in a jar as for jelly. Strain the juice, of which put two quarts to one gallon of rum, and two pounds of lump sugar. Strain the whole through a jelly bag.