RECIPES.

Waikato Times, Volume XIX, Issue 1624, 30 November 1882, Page 2 (Supplement)

RECIPES.

Currant Jelm.— String and wash the | currants; put them in the preserving kettle over the fire, let them boil until the # fruit i 3 broken to pieces, occasionally stirring and mashing it. Strain the mash through a jelly strainer or coarse stout bag, pressing out all juice. To each pint of juice allow a pound of white sugar. Set the juice on the fire to boil ; in the meantime divide the sugar into several different portions and put it into shallow pie-dishes or pans^ place them in the oven to heat, stirring occasionally to present burning. Boil the juice just twenty minutes from the moment it begins fairljr to boil, then add the hot sugar, stirring rapidly all the time. It will hiss as it falls in and melt very quickly. Withdraw the spoon as soon as the sugar is dissolved and let the jelly boil &ye minutes, no longer, and remove instantly from the fire. Eoll the glasses or cups in hot water, and fill with the scalding fluid. Easpberry or blackberry jelly is made in the same way, with turee-quarters of a pound of sugar to a pint of juice, however, as these berries have not the acidity of currants. It will not be quite so stiff, but more healthful, not so sweet.