174 FRUIT RECIPES 



allow a pound of sugar for each pound of juice. Stir 

 together with the hand till sugar is smoothly dissolved. 

 Place in glasses and let stand in window where hot sun- 

 light may shine on them through glass for at least five 

 days. Cover and keep in cool, dry place. 



BAR-LE-DUC (Imitation of the Imported Jam or Jelly) 



1. Add one-fifth part of currants (by weight) to red 

 raspberries. Crush and strain currants and weigh again, 

 this time with the raspberries, fruit separated by paper. 

 Add three-quarters pound of sugar for each pound of the 

 second weighing of fruit and juice and simmer, then boil — 

 skimming — for twenty-five minutes, when add the rasp- 

 berries (uncrushed) and boil until the juice jells (in about 

 fifteen minutes) , then remove and seal well while hot. 



2. Boil together five minutes two^thirds measure 

 of sugar (as two pints) to one of cold water. 

 Measure the syrup resulting and when again boil- 

 ing add to it equal measure of strained red or white 

 currant juice. When this jells add seeded garden currants 

 which have been carefully opened with fine sharp wooden 

 blade or a quill. If the measure of syrup is one pint add one 

 pint currants; if a quart, then a quart of currants and so 

 on. Let boil up once when remove; pour into jars and 

 set (uncovered) in a dark, dry, and cool place for five or 

 six days, then seal. The currant juice is sometimes omitted, 

 only the sugar syrup and fruit used. The currants, if red, 

 should be pale in colour. 



RED CURRANT JAM 



Wash, stem, and weigh currants, allowing equal weight 

 of sugar, adding it when fruit has been boiling three minutes. 

 When dissolved and at boiling point remove and place in 

 jars. 



