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jelly paper steeped in brandy. What remains on the sieve 

 will do to make pies, or mix with any common jam ; and 

 the jelly will be more delicate if no squeezing is employed. 

 A small proportion of raspberries will improve the flavor. 

 White currant jelly is made in a similar manner; only 

 the finest sugar should be used, and the boiling and strain- 

 ing should be done very carefully, as the color is easily 

 injured. White raspberry juice may be added. The 

 sugar should be high-boiled. 



Black currant jelly is generally used medicinally ; it is 

 made in the same manner. 



Grape jelly. Spread some of the ripest grapes on straw ; 

 at the end of a fortnight, pluck them from the stalks, 

 and boil them for five or six minutes only, in order that 

 the juice may be extracted with ease by pressure ; next 

 pass the juice through a sieve, add a quarter of a pound 

 of white sugar to each pound of juice, and boil the whole 

 for half an hour, and afterward set it to cool; in twenty- 

 four hours it will be a fine jelly, useful to invalids. 



CHOICE OF MEAT, FISH AND POULTRY. 



Beef. The grain of ox beef, when good, is loose, the meat 

 red, and the fat inclining to yellow. Cow beef, on the con- 

 trary, has a closer grain, a whiter fat, but meat scarcely 

 as red as that of ox beef. Inferior beef, which is meat ob- 

 tained from ill-fed animals, or from those which had become 

 too old for food, may be known by a hard skinny fat, a 

 dark red lean, and, in old animals, a line of a horny texture 

 running through the meat of the ribs. When meat press- 

 ed by the finger rises up quickly, it maybe considered as 

 that of an animal which was in its prime; when the dent 

 made by pressure returns slowly, or remains visible, the 

 animal had probably passed its prime, and the meat con- 

 sequently must be of inferior quality. 



