1379. Currant Jelly.
—The best jelly can only be made before the currants are fully ripe—between June 25 and July 3. After scalding the currants well, press them through a flannel bag, and while the juice is hot, boil six or seven pounds of the best crushed sugar with one gallon of juice, watching closely until it attains the proper consistency; then pour in molds to cool.
Another way to make a very delicate jelly is to boil one gallon of juice about ten minutes, and while boiling hot stir in eight pounds of granulated sugar, and keep stirring until all dissolved, then pour into molds.
1380. Raspberries.
—The best time is between July 5 and 15, and proceed same as strawberries.
1381. Blackberries and Whortleberries
between July 15 and August 15. After carefully washing the berries, put on any degree of syrup you wish, as this fruit will make pies or do for the table. Seal up, and cook eight minutes; open vent, close, and put away.
1382. Peas, Corn, and Lima Beans
are so hard to keep that it is impossible for a family to put them up. They require a greater heat than boiling water, and have to be cooked in a super-heated steam chest.