LAMB. 203 



make lighter and clearer jellies. The exceptions are cran- 

 berry, gooseberry, and blackberry, which all require a pound 

 of sugar to a pint of juice. 



"We shall give one receipt, which may answer for several. 



CURRANT JELLY. 



Strip currants that are just ripe into a stone jar, cover the 

 jar, and set it into a kettle of warm water ; let it boil one 

 hour over a moderate fire. Pass a linen or flannel jelly- 

 bag through hot water, wring it dry, and pour the currant 

 juice into the bag, secured to the table with a dish under it. 

 Do not squeeze the bag. When the juice has escaped the 

 bag, measure it, and against each quart of the juice weigh one 

 pound of the best quality of white sugar. Put the juice 

 without the sugar into a porcelain kettle, and let it boil up 

 once. Take it off and put in the sugar, which should be 

 crushed to a powder, and add it gradually while the juice is 

 hot. Put the jelly into tumblers, cover with thin paper, cut 

 to the glass, and paste white paper on the outside to exclude 

 the air. Keep it in a dry, cool place. 



Jellies that are mawkishly sweet are flavored with a little 

 lemon-juice. 



Black-currant jelly would be very close and thick, if a 

 little water were not added to the fruit when it is put into 

 the jar to boil. 



Where inferior sugar is used, it should be put in with the 

 fruit, and carefully skimmed. Jellies require to be boiled 

 longer when the sugar is indifferent. 



LAMB. This delicate meat should have the kidney fresh 

 and fat, the quarters thick, and in the fore-quarter the vein 

 of the neck should be, if fresh, blue. 



The leg may be boiled or roasted. When boiled, let it sim- 



