Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/90

80 Take it immediately out of the kettle. Put it warm into your glasses. Tie it up with brandy papers.

The juice of black currants is so very thick, that it requires less sugar and less boiling than any other jelly.

GOOSEBERRY JELLY.

Cut the gooseberries in half, (they must be green) and put them in a jar closely covered. Set the jar in an oven, or pot filled with boiling water. Keep the water boiling round the jar till the gooseberries are soft, take them out, mash them with a spoon, and put them into a jelly bag to drain. When all the juice is squeezed out, measure it, and to a pint of juice, allow a pound of loaf-sugar. Put the juice and sugar into the preserving kettle, and boil them twenty minutes, skimming them carefully. Put the jelly warm into your glasses. Tie them up with brandy paper.

Cranberry jelly is made in the same manner.

GRAPE JELLY.

Pick the grapes from the stems, wash and drain them. Mash them with a spoon. Put them in the preserving kettle, and cover them closely with a large plate. Boil them ten minutes. Then pour them into your jelly bag, and squeeze out the juice.