A CLUSTER OF BERRIES 173 



a coarse sieve. Added to fig or pear or apple the jam 

 proves a source of pleasing variety in flavour. 



SYRUP OF BARBERRIES (For Drinks, etc.) 



Cook berries till soft and clear, then cook -With syrup as 

 for Cranberry Syrup, mashing berries; straining and re- 

 turning to fire to cook again before bottling. This syrup 

 may be used for ices, puddings, etc., or combined, as is 

 currant or cranberry or lemon juice, with other fruits for 

 jellies, pies, or other "dishes." With raisins, pears, figs, 

 or apples it is particularly good for tarts. 



RED CURRANT JELLY No. i 



Pick the fruit on a dry day before the currants are quite 

 ripe. Stem them and scald over boiling water (in an inner 

 vessel), then let the currants remain an hour over a moder- 

 ate fire. Pour into a jelly bag without crushing and let 

 drip over night. Place juice in preserving kettle and let 

 boil ten minutes. Skim, and when just at a boil stir in the 

 sugar, having measured the cold juice and allowing for 

 each full pint one and one-fourth pounds sugar (heated). 

 This should jell by the time sugar is dissolved, requiring 

 never more than five minutes. Let stand in sun several 

 days. 



WHITE CURRANT JELLY 



Make by above method. 



BLACK CURRANT JELLY 



Black Currant Jelly may be made as above with the ex- 

 ception of adding a little water to the fruit when first put 

 on, otherwise the syrup would be too thick. 



RED CURRANT JELLY No. 2 (Without Cookintf) 



Crush currants without stemming and squeeze through 

 a coarse cloth. Weigh, instead of measuring juice, and 



