Directions for Cookery, in its Various Branches

hour. Put it warm into glasses, and lay on the top a white paper cut exactly to fit the inside, and dipped in brandy. Then tie on another cover of very thick white paper. Make blackberry jam in the same manner. TO PRESERVE CRANBERRIES. The cranberries must be large and ripe. Wash them, and to six quarts of cranberries allow nine pounds of the best brown sugar. Take three quarts of the cranberries, and put them into a stew-pan with a pint and a half of water. Cover the pan, and boil or stew them, till they are all to pieces. Then squeeze the juice through a jelly-bag. Put the sugar into a preserving kettle, pour the cranberry juice over it and let it stand till it is all melted, stirring it up frequently. Then place the kettle over the fire, and put in the remaining three quarts of whole cranberries. Let them boil till they are tender, clear, and of a bright colour, skimming them frequently. When done, put them, warm into jars with the syrup, which should be like a thick jelly. RED CURRANT JELLY. The currants should be perfectly ripe and gathered on a dry day. Strip them from the stalks, and put them into a stone jar. Cover the jar, and set it up to the neck in a kettle of boiling water. Keep the water boiling round the jar till the currants are all broken, stirring them up occasionally. Then put them into a jelly-bag, and squeeze out all the juice. To each pint of juice allow a pound and a quarter of the best loaf-sugar. Put the sugar into a porcelain kettle, pour the juice over it, and stir it frequently till it is all melted. Then set the kettle over a moderate fire, and let it boil twenty minutes, or till you find that the jelly congeals in the spoon when, you hold it in the air; skim it carefully all the time. When the jelly is done, pour it warm into tumblers, and cover each with two rounds of white tissue paper,