t 3/4 hour to extract the juice; 1/2 hour to boil the
jelly.

_Average cost_, from 8d. to 10d. per 1/2-lb. pot.

_Sufficient_.--From 3 pints to 2 quarts of fruit should yield a pint of
juice.

_Seasonable_.--Make this in July.

RED-CURRANT JAM.

1532. INGREDIENTS.--To every lb. of fruit allow 3/4 lb. of loaf sugar.

[Illustration: JAM-POT.]

_Mode_.--Let the fruit be gathered on a fine day; weigh it, and then
strip the currants from the stalks; put them into a preserving-pan with
sugar in the above proportion; stir them, and boil them for about 3/4
hour. Carefully remove the scum as it rises. Put the jam into pots, and,
when cold, cover with oiled papers; over these put a piece of
tissue-paper brushed over on both sides with the white of an egg; press
the paper round the top of the pot, and, when dry, the covering will be
quite hard and air-tight.

_Time_.--1/2 to 3/4 hour, reckoning from the time the jam boils all
over.

_Average cost_, for a lb. pot, from 6d. to 8d.

_Sufficient_.--Allow from 6 to 7 quarts of currants to make 12 1-lb,
pots of jam.

_Seasonable_.--Make this in July.

RED-CURRANT JELLY.

1533. INGREDIENTS.--Red currants; to every pint of juice allow 3/4 lb.
of loaf sugar.

_Mode_.--Have the fruit gathered in fine weather; pick it from the
stalks, put it into a jar, and place this jar in a saucepan of boiling
water over the fire, and let it simmer gently until the juice is well
drawn from the currants; then strain them through a jelly-bag or fine
cloth, and, if the jelly is wished very clear, do not squeeze them _too
much_, as the skin and pulp from the fruit will be pressed through with
the juice, and so make the jelly muddy. Measure the juice, and to each
pint allow 3/4 lb. of loaf sugar; put these into a preserving-pan, set
it over the fire, and keep stirring the jelly until it is done,
carefully removing every particle of scum as it rises, using a wooden or
silver spoon for the purpose, as metal or iron ones would spoil the
colour of the jelly when it has boiled from 20 minutes to 1/2 hour, put
a little of the jelly on a plate, and if firm when cool, it is done.
Take it off the fire, pour it into small gallipots, cover each of the
pots with an oiled paper, and then with a piece of tissue-paper brushed
over on both sides with the white of an egg. Label the pots, adding the
year when the jelly was made, and store it away in a dry place. A jam
may be made with the currants, if th