Take equal quantities of ripe strawberries, raspberries, currants, and red cherries. All should be full)" ripe, and the cherries must be stoned, taking care to save the juice that comes from them in stoning. Add it, afterwards, to the rest. Mix the fruit together, and put it in a linen bag. Squeeze it well into a tureen placed beneath. When it has ceased to drip, measure the juice; and to every pint, allow a pound and two ounces of the best double-refined loaf-sugar, finely powdered. Mix together the juice and the sugar. Put them into a porcelain preserving-kettle; set it over the fire, and let it boil half an hour - skimming it frequently. Try the jelly by dipping out a spoonful, and holding it in the open air. If it congeals readily, it is sufficiently done. Put the jelly warm into tumblers or other wide-topped glasses. Cover it with double-tissue paper, which must be white, and cut exactly to fit the surface of the jelly. Lay it nicely and smoothly inside the top of the glass, pressing it down with your fingers all round the edge. Then paste white paper over the top, and a little way down the sides of the glass, notching it round with scissors to make it fit the better.

Set away the jelly in a cool dry closet.