Red Currant Jelly.
Take 2 ounces gelatine. Dissolve in 1 pint cold water, 1 pint rum, 1 quart boiling water, 2 pounds granulated sugar and two teaspoonfuls of currant juice. Put on stove, let boil ten minutes and put in pails for use as needed.
Take 2 ounces gelatine. Dissolve in 1 pint cold water, 1 pint rum, 1 quart boiling water, 2 pounds granulated sugar and two teaspoonfuls of currant juice. Put on stove, let boil ten minutes and put in pails for use as needed.