BLACK CURRANT JELLIES.
9 lbs. White Sugar.
6 lbs. Glucose.
2¼ lbs. Gelatine.
Purple Coloring.
3 pints Water.
2 oz. Tartaric Acid.
2 lbs. Black Currant Jelly.
Process.—Soak gelatine as usual, smooth off and mould fondant shapes. Boil the sugar, glucose and water, as already directed, to a stiff ball; remove the pan from the fire, drop in the gelatine, a few pieces at a time, stir till dissolved. Let it remain a short time till the scum rises; skim it off, then stir in the tartaric acid, jelly and sufficient color to make the mixture a bright color, then mould the batch. When the goods are firmly set, place them in layers on wire frames fitted for crystalizing pan; arrange the frames in the tins and cover with cold syrup; let them stand for twelve or fourteen hours undisturbed, then drain off the surplus syrup; take them carefully out of the tins, pack them on clean trays; when dry they are ready for boxing. These goods require handling gently; they are very delicate and easily crushed.
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