A CLUSTER OF BERRIES 175 



To make a darker, thicker jam boil sugar and fruit 

 together an hour. 



BLACK CURRANT JAM 



Make as above but ".ook fifteen minutes before adding 

 sugar, then fifteen minutes before removing, stirring all the 

 while. 



CURRANT RAISIN JAM 



Wash, drain, seed, and chop two pounds Muscatel raisins 

 and place in preserving kettle. Meanwhile have ready, 

 washed and stemmed, sufficient white currants to make 

 three quarts of juice when mashed and strained. Add to 

 this three pounds of sugar and stir the sweetened juice into 

 the raisins. Mix well and let slowly come to a boil, skim- 

 ming and stirring till it is thick and smooth. Let cool; 

 place in jars and seal. 



SPICED CURRANTS 



Three pounds sugar; five pounds currants; one pint 

 vinegar; tablespoon each cloves, cinnamon, ginger, and 

 allspice, with one teaspoon salt. Simmer carefully three 

 hours, then bottle. 



CURRANT CATSUP 



To four pounds washed, stemmed currants add two 

 pounds brown sugar and one pint vinegar. Simmer till 

 sufficiently thick when add spice (one teaspoon each cloves, 

 pepper, and cinnamon). Boil five minutes longer; strain 

 and bottle. 



CURRANT SHORTCAKE 



Make a sweet shortcake, placing between layers and 

 on top washed, mashed currants well sweetened, with a 

 merringue, lightly browned. 



