254.—Raspberry Jelly.
Take 4 quarts of clear raspberry juice, add to it 8 pounds of sifted lump sugar, set it on a clear fire in your preserving pan, stir it with the spatter to keep it from burning; let it rise, then take it from the fire, skim it, set it on the fire again, and let it rise three or four times, skimming it each time. If, on taking out the skimmer, small flakes hang from it, it is of a proper consistency and may be put into jars. When cold cover it with writing-paper dipped in brandy, and bladder them over.