Directions for Cookery, in its Various Branches

a moderate fire, and when the currants have come to a boil, take them out, and squeeze them through a jelly-bag. To each pint of juice you may allow about a pound of loaf-sugar, and (having washed the preserving kettle perfectly clean) put in the sugar with the juice; stir them together till well mixed and dissolved, and then boil it not longer than ten minutes; as the juice of black currants being very thick will come to a jelly very soon, and if boiled too long will be tough and ropy. Black currant jelly is excellent for sore throats; and if eaten freely on the first symptoms of the disease, will frequently check, it without any other remedy. It would be well for all families to keep it in the house. GRAPE JELLY. Take ripe juicy grapes, pick them from the steins; put them into a large earthen pan, and mash them with the back of a wooden ladle, or with a potato beetle. Put them into a kettle, (without any water,) cover them, closely, and let them boil for a quarter of an hour; stirring them up occasionally from the bottom. Then squeeze them through a jelly-bag, and to each pint of juice allow a pound of loaf-sugar. Dissolve the sugar in the grape juice; then put it over a quick fire in a preserving kettle, and boil and skim it twenty minutes. When it is a clear thick jelly, take it off, put it warm into tumblers, and cover them with double tissue paper cut to fit the inside. In the same manner you may make an excellent jelly for common use, of ripe fox grapes and the best brown sugar; mixing with the sugar before it goes on the fire, a little beaten white of egg; allowing two whites to three pounds of sugar. GRAPES. Take some large close bunches of fine grapes, (they must not be too ripe,) and allow to each bunch a quarter of a pound of bruised sugar candy. Put the grapes and the sugar candy into large jars, (about two-thirds full,)