1268. Currant Jelly (White)

Take the seeds from a dozen pounds of fine white currants, and put them into ten pounds of clarified sugar, boiled to grande lisse, take your saucepan from the fire, stir the jelly lightly with a skimmer, then boil it up twice, after which pass it through a sieve; replace it over the fire, taking care to keep the sides of the pan clean with a sponge, so that the jelly does not become coloured by the heat in boiling, skim it, and finish the same as the red jelly.

1269. Currant Jelly (Black)

Make it the same way as the red currant jelly, only with this difference, that you may use very coarse sugar.

1270. Currant Jelly (Red Or White.)

Strip your fruit, and put them into your preserving-pan with a little water when all the juice is extracted, then strain of the liquor, and to every pint use one pound of lump sugar into the syrup, simmer it gently, keeping it well skimmed until quite clear, then boil it until it will quickly jelly upon a plate, then fill your jars.

1271. Cherry Jelly

Having taken the stalks and stones from two pounds of dark red fleshy cherries put them in a basin, pound the kernels, and squeeze the juice of four lemons through a tammy, mash the cherries with a wooden spoon, putting first in half a pot of currant jelly, then the kernels, lastly the lemon juice, mix these together well, then having boiled and skimmed a pint of clarified sugar and isinglass put the cherries into a jelly bag, pour the sugar, etc. over them, run it through till quite clear; if not sufficiently sweet add more sugar, if to the contrary add more lemon juice, wet the mould, set it in ice, and fill it with the jelly, do not turn it out till the last minute.

1272. Damson Jelly

To eight pounds of damsons put eight pounds of fine sugar and half a pint of water, boil them for half an hour over a gentle fire till the skins break, then take them off and set them by for an hour, set them off the fire again for half an hour more, set them on the fire again for half an hour, set them by for the same time, do the same a third time, while they stand off the fire put a weight upon them to keep them under the syrup; the last time you must boil them till you perceive they are of a very high colour in the part where the skin is broken, then take them off, set them by to cool, and when they are cold drain off the syrup, and make the jelly in the following manner.

Boil a good quantity of green apples, green gooseberries, and quince cores to a mash, then strain them through a sieve, take an equal quantity of this jelly and the former syrup, and boil them over a gentle fire together till they jelly, skim it well, and while it is hot put it into glasses or pots

1273. Jellies For Entremets

' Hartshorn, calves' feet, and isinglass are the usual materials used to coagulate sweet jellies, of these three the latter is the best, as when properly clarified it is the clearest, and has no unpleasant flavour.

Jellies are made of all sorts of fruits, and sometimes of flowers and liqueurs; for directions to prepare them see the various articles of which they are composed.