Currant Jelly, No. 1

Squeeze the juice out of the currants, which must have been picked on a dry day. Measure the juice, and to every pint weigh out a pound of sugar. Boil the juice twenty minutes, and skim it; then add the sugar, and fill your glasses. When cold, it will prove a fine jelly.

Currant Jelly, No. 2

Mash your fruit with a wooden spoon, and squeeze the juice through your jelly bag. To every pint of juice allow a pound of white sugar. When the sugar is dissolved, add a piece of isinglass, dissolved in warm water, to clarify the jelly. A quarter of an ounce of isinglass to five pints of juice, will be sufficient. Boil and skim it till a jelly is formed; then take it off the fire, and put it in glasses while warm. The next day put brandy paper over them, and paste them. Black currant jelly is made in the same way, only it requires but three quarters of a pound of sugar to a pint of juice.

Orange Jelly

Squeeze the juice from the oranges, and to every pint of the juice add a pound of sugar and a quarter of an ounce of dissolved isinglass. The Russian isinglass is the kind to use for this purpose. Boil and skim it till a jelly is formed, which you may tell by letting a drop fall in a glass of cold water - and if it falls to the bottom in a mass, the jelly is done. Or, take a little out in a spoon, and expose it to the cool air for a few minutes.

Grapes Preserved In Vinegar

Grapes are preserved in vinegar by the Persians after the following fashion. The grapes are gathered when half ripe, and put into bottles half filled with vinegar, which so macerates them, that they lose their hardness, and yet do not become too soft. The grapes have a sweet acid taste, which is not unpalatable, and especially refreshing during the great heats.

Calves' Feet For Jellies

Always select those feet which have been dressed with the skins on - they will make a larger quantity of jelly, and better in quality, than those which have been skinned. Before cooking, the feet should be thoroughly scraped, washed, and soaked for an hour or two.

Arrowroot Jelly

Mix two tablespoonfuls of arrowroot with half a pint of water. Have ready half a pint of boiling water in which some lemon peel has been boiled. Take out the lemon, pour the dissolved arrowroot into the boiling water, add sufficient sugar to sweeten it, and nutmeg to the taste. Boil the whole about five minutes, and pour it in a mould or dish to get cold. It may be flavored with wine instead of the lemon.

Strawberry Jelly

Stem the strawberries, put them in a pan, and with a wooden spoon or potato masher, rub them fine. Put a sieve over a pan, and inside of the sieve, spread a piece of thin muslin; strain the juice through this, and to a pint add one pound of sugar, with a quarter of an ounce of isinglass dissolved, in water to every five pounds of sugar. When the sugar is dissolved, set the kettle over the fire and boil it till it is to a jelly. Pour it into glasses while it is warm, and paste them when cold.