he currants and strain the juice
through a folded muslin or jelly bag; pour it into a preserving pan,
adding, as it boils, white sugar, in the proportion of one pound of
sugar to one pint of juice.

If made with less sugar, more boiling will be required, by which much
juice and flavour are lost. A little dissolved isinglass is used by
confectioners, but it is much better without. Jams and jellies should
be poured into pots when in a boiling state.

Jellies should be continually skimmed till the scum ceases to rise,
so that they may be clear and fine. White currant jelly and black are
made in the same manner as red. By this receipt can be made raspberry
jelly, strawberry jelly, and all other kinds.

* * * * *

APPLE JELLY.

Pare, core, and cut small any kind of fine baking apples--say six
pounds in weight; put them in a preserving pan with one quart of
water; boil gently till the apples are very soft and broken, then pass
the juice through a jelly bag; when, to each pint, add half a pound of
loaf sugar, set it on the fire to boil twenty minutes, skimming it as
the scum rises; it must not be over boiled, or the colour will be too
dark.

* * * * *

PEAR-SYRUP OR JELLY.

This preparation, although little known in England, forms an important
article of economy in many parts of the Continent. The pears are first
heated in a saucepan over the fire until the pulp, skins, &c., have
separated from the juice, which is then strained, and boiled with
coarse brown sugar to the thickness of treacle; but it has a far
more agreeable flavour. It is cheaper than butter or treacle, and is
excellent spread upon bread for children.

* * * * *

PLUM JAM.

This is a useful and cheap preserve. Choose the large long black plum;
to each gallon of which add three pounds of good moist sugar; bake
them till they begin to crack, when, put them in pots, of a size for
once using, as the air is apt to spoil the jam.

CHAPTER IX.

Pickling.

The best vinegar should always be used for pickling; in all cases it
should be boiled and strained.

The articles to be pickled should first be parboiled or soaked in
brine, which should have about six ounces of salt to one quart of
water.

The spices used for pickling are whole pepper, long peppers, allspice,
mace, mustard-seed, and ginger, the last being first bruised.

The following is a go