MISCELLANEOUS. 153 



Cold Currant Jelly.— (Mrs. Robinson.) Crush the cur- 

 rants in an earthen jar, taking care not to crush the seeds, 

 then pour them on a fine wire sieve and let the juice filter 

 through. When they no longer drip, put them into a 

 coarse muslin bag and squi-eze rhe remaining juice into an- 

 other dish. This last is to be made into jelly by itself, as it 

 is not so clear as that which has filtered through the sieve 

 without assistance. The first must be examined clopely 

 and if not perfectly clear, strained again; then weigh it, 

 and allow two pounds of granulated sugar to one of juice. 

 Mix and stir until it has become perfectly blended, so there 

 will be no grains of the sugar to be seen on the spoon when 

 lifted out. Now cover the jar and put it into a very cold 

 cellar for twenty-four hours, or into an ice-chest, stirring it 

 thoroughly every two or three hours during the day and 

 evening, and again early in the morning. It can not be 

 stirred too much, as on its \ erfect blending depends your 

 success. It is worth trying, for it is superior in flavor to all 

 jellies. At the end of twenty-four hours it can be poured 

 into jelly glasses and sealed up. It must be kept in a very 

 cool place, and is not to be touched for four or five months. 



Green Oooseberry Jam.— Cut off the stems and blos- 

 som ends and throw them into the preserving kettle. Al- 

 low two and a half pounds of fruit. Mash it with a wooden 

 spoon and boil rapidly ten minutes before adding the sugar. 

 Cook forty minutes, stirring to prevent burning, and seal 

 in tumDlers or jars. 



Grape Jam.— Slip off the skins and put them in an 

 earthen cish and boil the pulp in a porcelain kettle till the 

 seeds are separated. Most of them can be skimmed from 

 the surface of the juice and pulp, the remainder will sink 

 to the bottom when the kettle is set back from the fire. To 

 the pulp, juice and skins together take three-fourths their 

 weight in sugar, but do not add the sugar till the fruit has 

 boiled half an hour. Then let It just come to a boil and 

 seal in cans. For most tastes half as much sugar as fruit 

 will be sweet enough. 



