Red Currant Jelly

Select not too ripe currants, pick over carefully, put them in a preserving kettle, and let stand on back of range until juices draw. Stir occasionally until skins are broken, and then pour into jelly bag and let drain over night. To each pt juice allow 1 pt sugar. Put sugar in oven to heat, put juice over fire, and boil and skim 20 minutes, then add hot sugar, until melted, and let boil up again a few minutes, after which remove from fire and fill at once into jelly glasses. Let them stand in the sun as long as possible that day, but be careful to cover the glasses with a netting to prevent any flies from falling in. Jelly made by this formula will be clear, and have that sparkle so much admired and desired. Other berry or fruit jellies can be made in the same manner.-[L. E. B., Ind.

Black Currant Jelly

Boil black currants in almost as much water as you have fruit. Drain in jelly bag over night, and for each qt juice allow 1 pt sugar. Boil 3 hours. Black currant needs longer boiling then other jellies.-[Mrs. A. L. C., Okla.