Currant Jelly

Place the currants (on the stove) in a stone jar; put the jar in a kettle of hot water; let the currants boil, then strain through a flannel bag. To every pint of juice add one pound of white sugar which has been heated very hot in the oven: when the juice is again boiling hot add the hot sugar, and, as soon as it is melted, strain again through the jelly bag, into bowls or tumblers; let it stand in the sun three or four days, then cover each bowl tightly and it will keep for years.

Crab Apple Jelly

Cut the apples in halves; place them in a stone jar, set in a kettle of water over a. slow lire for eight or ten hours; let them remain in the jar over night, then take them out press and strain out the juice, and sugar and cook as for currant jelly. It will be a blight red, and delicious jelly.