Famous Recipes

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CURRANT JELLY. MRS. DR. TRUE.

Weigh the currants on the stems. Do not wash them, but carefully

remove all leaves; or whatever may adhere to them. Put a few of the

currants into kettle (porcelain lined or granite iron); mash them to

secure juice to keep from burning; add the remainder of the fruit, and

boil freely for twenty-five minutes, stirring occasionally; strain

through a three-cornered bag of strong texture, putting the liquid in

earthen or wooden vessels (never in tin). Return the strained liquid

to the kettle without the trouble of measuring; let it boil well for a

moment or two; add half the amount of granulated or loaf sugar. As

soon as the sugar is dissolved, the jelly is done. Put in glasses.

Bill Austin