ey are not squeezed too dry, by
adding a few fresh raspberries, and boiling all together, with
sufficient sugar to sweeten it nicely. As this preserve is not worth
storing away, but is only for immediate eating, a smaller proportion of
sugar than usual will be found enough: it answers very well for
children's puddings, or for a nursery preserve.

_Time_.--From 3/4 to 1 hour to extract the juice; 20 minutes to 1/2 hour
to boil the jelly.

_Average cost_, from 8d. to 10d. per 1/2-lb. pot. _Sufficient_.--8
quarts of currants will make from 10 to 12 pots of jelly.
_Seasonable_.--Make this in July. _Note_.--Should the above proportion
of sugar not be found sufficient for some tastes, add an extra 1/4 lb.
to every pint of juice, making altogether 1 lb.

WHITE-CURRANT JELLY.

1534. INGREDIENTS.--White currants; to every pint of juice allow 3/4 lb.
of good loaf sugar.

_Mode_.--Pick the currants from the stalks, and put them into a jar;
place this jar in a saucepan of boiling water, and simmer until the
juice is well drawn from the fruit, which will be in from 3/4 to 1 hour.
Then strain the currants through a fine cloth or jelly-bag; do not
squeeze them too much, or the jelly will not be clear, and put the juice
into a very clean preserving-pan, with the sugar. Let this simmer gently
over a clear fire until it is firm, and keep stirring and skimming until
it is done; then pour it into small pots, cover them, and store away in
a dry place.

_Time_.--3/4 hour to draw 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 1 pint of
juice.

_Seasonable_ in July and August.

BAKED DAMSONS FOR WINTER USE.

1535. INGREDIENTS.--To every lb. of fruit allow 6 oz. of pounded sugar;
melted mutton suet.

_Mode_.--Choose sound fruit, not too ripe; pick off the stalks, weigh
it, and to every lb. allow the above proportion of pounded sugar. Put
the fruit into large dry stone jars, sprinkling the sugar amongst it;
cover the jars with saucers, place them in a rather cool oven, and bake
the fruit until it is quite tender. When cold, cover the top of the
fruit with a piece of white paper cut to the size of the jar; pour over
this melted mutton suet about an inch thick, and cover the tops of the
jars with thick brown paper, well tied down. Keep the jars in a cool dry
place, and the fruit will remain good till the following Christmas