The Boston cooking-school cook book

five minutes; add unequal measure of heated sugar, boil three minutes, skim, and pour into glasses. Place in a sunny window, and let stand twenty-four hours. Cover, and keep in a cool, dry place. Currant and Raspberry Jelly Follow recipe for Currant Jelly, using equal parts of currants and raspberries. Blackberry Jelly Follow recipe for Currant Jelly, using blackberries in place of currants. Raspberry Jelly Follow recipe for Currant Jelly, using raspberries in place of currants. Raspberry Jelly is the most critical to make, and should not be attempted if fruit is thoroughly ripe, or if it has been long picked. Barberry Jelly Barberry Jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries are still green. Make same as Currant Jelly, allowing one cup water to one peck barberries. Grape Jelly Grapes should be picked over, washed, and stems removed before putting into a preserving kettle. Heat to boiling-point, mash, and boil thirty minutes; then proceed as for Currant Jelly. Wild grapes make the best jelly. Green Grape Jelly Grapes should be picked when just beginning to turn. Make same as Grape Jelly. Venison Jelly 1 peck wild grapes 1 quart vinegar ──────────────┬────────── Whole cloves │¼ cup each Stick cinnamon│ ──────────────┴────────── 6 pounds sugar Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft. Strain through a double thickness of cheese-cloth or a jelly bag, and boil liquid twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses. Damson Jelly Wipe and pick over damsons; then prick several times with a large pin. Make same as Currant Jelly, using three-fourths as much sugar as fruit juice. JAMS Raspberries and blackberries are the fruits most often employed for making jams, and require equal weight of sugar and fruit. Raspberry Jam Pick over raspberries. Mash a few in the bottom of a preserving kettle, using a wooden potato masher, and so continue until the fruit is used. Heat slowly to boiling-point, and add gradually an equal quantity of