OCR Text |
Show CURRANT JELLY.- Jam and strain the currants; to each pint of juice add one pound of sugar; boil the juice fifteen minnies [minutes] without sugar, and the same after it is in; strain into glasses. When pouring hot fruit or jelly in cans or glasses, wring a towel out of cold water, lay it on a table and set the cold cans upon it, pouring the boiling fruit into them. Do not use an iron spoon or tin dishes, unless new and bright. Do not let the currants get dead ripe before using. GOOSEBERRY JELLY.- Boil six pounds of green, unripe gooseberries in six pints of water (they must be well boiled but not burst to [too]much); pour them into a basin and let them stand covered with a cloth for twenty-four hours, then strain through a jelly-bag, and to every pint of juice add one pound of sugar. Boil it for an hour; then skim it and boil it for a half-hour longer with a sprig of vanilla. To prevent freckles, take the greatest care to wipe the face perfectly dry. |