152 FKUITS AND HOW TO USE THEM. 



Cranberry Jelly, No. 2.— Pick over the cranberries, 

 wath, and put into a porcelain kettle with a cup of 

 water to a gallon of berries. When soft mash "with a wood- 

 en spoon and turn through a strainer fine enough to retain 

 skins and seeds. Take equal quantities of the pulp and 

 sugar heated in the oven and boil, stirring constantly to 

 prevent burning. Cook about eight minutes from the time 

 when it begins to boil, and turn into hot bowls or glasses. 



Cranberry Marmalade.— Press the cranberries 

 through awieve finfe enough to retain the skins>, and sweet- 

 en the pulp with half its measure of sugar. Boil slowly an 

 hour, or till it thickens when dropped from the spoon on a 

 cold saucer, and pour into glasses. 



Currant Jam, — Measure the currants and to every 

 quart measure out two-thirds of a quart of sugar. Mash 

 the fruit and cook one hour, stirring frequently to prevent 

 burning. Then add the sugar, and stir and simmer for fif- 

 teen minutes, then put up in hot cans or hoc jars. 



Currant Jelly.— Select frui); fully ripe but not stale. 

 The sooner it is used after turning red the better jelly it 

 makes, and a dry sunny day is almost indis )ensable. 

 Wash the currants and pick out imperfections and leaves, 

 but do not stem them. If convenient use one-fourth or 

 one-fifth the quantity of raspberries as of currants. Scald 

 the fruit and strain through a jelly-bag without applying 

 much pressuie. Measure the juice and take the same 

 quantity of sugar, if currants alone are used, if berries are 

 added take a scant measure of sugar, a little more than 

 two-thirds. Spread it upon shallow plates and set in the 

 open oven where it can be stirred to prevent burning. 

 Boil the juice twenty minutes, skimming cf ten, then pour in 

 the hot sugar. Simmer gently ten minutes, by which time 

 the juice ought to begin to thicken when dropped into a 

 cool saucer, then dip into hot glasses, and cover closely 

 when cool. If it does not thick-^n at once, set in the sun. 



The following recipe is vouched for by several persons 

 who have tried it- 



