Currant Jelly

Mrs. J. P. Hoit.

Jam and strain the currants; to each pint of juice add one pound sugar; boil the juice fifteen minutes without sugar, and the same time after it is in; strain into glasses.

When pouring hot fruit or jelly in cans or glasses, wring a towel out of cold water, lay it on a table, and set the cold cans upon it, pouring the boiling fruit into them. Care should be taken not to set two cans on the same spot without first wetting the towel.

Currant Jelly

Mrs. C. Wheeler.

Use the currants when they first ripen; pick them from the stems and put them on the stove in a stone jar, bruising them with a wooden spoon ; then when warm, squeeze through a coarse cloth or flannel, and put the juice on in a new tin pan or porcelain kettle; one quart of juice requires two pounds of sugar, or a pound to a pint; boil fifteen minutes; to be a nice color, the currants should not come in contact with iron spoons or tin dishes, unless new and bright; should be made quickly. It never fails to jelly good if the currants are not too ripe. The same method for jam, only do not strain the currants, but mash them well. Currants should not be dead ripe for jelly or jam.

Gooseberry Jelly

E. M. Walker.

Boil six pounds of green unripe gooseberries in six pints of water (they must be well boiled, but not burst too much); pour them into a basin, and let them stand covered with a cloth for twenty-four hours, then strain through a jelly bag, and to every pint of juice add one pound of sugar. Boil it for an hour, then skim it, and boil for one-half hour longer with a sprig of vanilla.

Lady Mary's Jelly

From "In the Kitchen." Put half a pint of calf's foot jelly in a mould that has been rinsed with cold water. When stiff and firm, place on it a small bunch of fine hot house grapes and above them two peaches and a nectarine, placing them very carefully, remembering that the whole is to be reversed when turned from the mould. When the fruit is tastefully arranged, add jelly that is partly formed; pour it in slowly on both sides of the fruit, being sure that it fills all the interstices; let it reach top of the fruit, and above this place two or three small glossy vine leaves and add a little jelly to keep them firm and fill the mould. It must be carefully turned out. To do this, either loosen from the mould with a knife, or wrap the mould a moment in a towel wrung from hot water. If in this last mode a little melted jelly should settle around the form absorb it with a soft napkin. The fruit may be varied at pleasure. Plums or strawberries, large and firm; nothing, however, from which the juice would come.