Currant Juice Jelly

Put an ounce of gelatine into a half pint of cold water, and soak it for two hours; then pour a pint and a half of boiling water over, and mix until it is dissolved; add the juice of a lemon, two breakfast cupfuls of loaf sugar very finely powdered, and the same of any currant juice. Pass through a napkin into moulds, and, when cold, place on the ice to set. When stiff it is ready for use. Another method is to pour in a layer of the jelly and let it harden; then a layer of strawberries, and continue alternately, until the mould is full or the jelly all used up.

Red Currant Jelly

Select fine, large, red currants, pick from the stalks and place in a preserving-pan over a moderate fire; break the currants with a wooden spoon until the juice is extracted; then strain through a jelly-bag, and to every breakfast cupful of juice add half a pound of sugar. Put both juice and sugar into a preserving-pan, set it on the stove, and let it come gradually to a boil. Then boil for ten minutes, and when a little cool, put into glasses or moulds, and when quite cold, turn out.

Fruit Jelly

Boil half a pound of apple rings in one quart of water, also four ounces of tamarinds and one pound of prunes in another saucepan with the same quantity of water. Peel and core one pound of pears, and stone one pound of dates and half a pound of raisins. When the tamarinds and prunes are tender, remove the stalks and stones, put them with their cooking liquor into a preserving-pan and add the apple rings, also their cooking liquor, together with the pears, dates and raisins; put in with the above four pounds of coarsely-crushed loaf sugar and one quart of water. Stir the whole over the fire and boil until the liquid is reduced to a thick syrup; then put in half a pound of gelatine that has been soaked in water for several hours, and continue boiling until very thick. Turn the jelly into small jars and cover them while hot. •

Gooseberry Jelly

Take the required quantity of ripe gooseberries, wipe them and put them in a preserving-pan with a little water to keep them from burning, and let them stew at the side of the fire until tender; then mash them, strain the juice through a sieve and for each pound of it add three-quarters of a pound of crushed loaf sugar. Put it into a stewpan, reduce until it will drop from the spoon in lumps, and turn into jars; tie these over tightly, and keep them in a dry place until wanted.

Grape Jelly

Remove the stems and put the grapes into a large stone jar, stand the jar in a saucepan of warm water over the fire, let the water come gradually to the boil and keep it boiling until the juice flows freely from the fruit, stirring it now and then with a wooden spoon. When the juice is out of the skins, empty the jar into a jelly-bag and let the juice drip through without squeezing the bag. To every quart of juice add a pound and a half of loaf sugar, broken small, and let it dissolve in the juice; then put it over the fire in a preserving-pan, and boil until clear, skimming off all scum as it rises. Take from the fire, let it cool a little, and put into jars and cover air-tight.