*JELLIES*
CURRANT JELLY
Pick over half ripe currants, leaving stems on. Wash and place in preserving kettle. Pound vigorously with wooden masher until there is juice enough to boil. Boil slowly until fruit turns white and liquid drops slowly from the spoon. Stir to prevent scorching.
Remove from fire. Take an enamelled cup and dip this mixture into the jelly bags, under which large bowls have been placed to catch the drip. Drip overnight.
Next morning measure the juice. For every pint allow a pint of granulated sugar, which is put in a flat pan. Juice is put in kettle and allowed to come to boiling point. Sugar is placed in oven and heated. When juice boils add sugar and stir until dissolved.
When this boils remove from fire and skim. Do this three times. Now test liquid with syrup gauge to see if it registers twenty-five degrees. Without gauge let it drip from spoon, half cooled, to see if it jells. Strain into sterilized jelly glasses. Place glasses on a board in a sunny exposure until it hardens Cover with melted paraffin one-fourth inch thick.
RASPBERRY AND CURRANT JELLY
Follow the recipe for Currant Jelly, using half raspberries and half currants.
RASPBERRY JELLY
Follow the recipe for Currant Jelly.