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Classic
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page 422
19. Currant Jelly. For each pound of juice take 1 pound of sugar. Take the
currants from the stems, mash them and then squeeze the juice through a cloth.
After the juice is pressed out let it run through a conical bag, set it aside
until the next day and pour from the settlings. Put the juice on a slow fire,
gradually adding the sugar, stirring constantly. When the sugar has all been put
into the juice it must be ready to boil, then take from the fire, set aside for
1/2 hour, take off the skin and fill into glasses, and after 48 hours put over
the top a paper dipped in brandy or arrac, and tie carefully.
20. French Currant Jelly. 3/4 pound of red and 1/4 pound of white currant juice,
and 1 pound of sugar. Put the currants on the fire until they are heated
through, then pour on a new sieve, let the juice run through, pour it over the
berries and let it run through the sieve again. Then boil sugar until it threads
as given under No. 2, add the juice and skim carefully and cook for 1/4 hour.
Proceed as given under No. 1.
21. Black Currant Preserves. For every pound of fruit take 1/2 pound of sugar,
clarify and boil the berries in this, stirring a few times. Pour into the
glasses while still hot.
22. Black Currant Jelly. Prepare the same as for currant jelly, taking only half
the quantity of sugar.
23. Preserved Cherries. 2 pounds of cherries freed from stems and stones, and 2
pounds of sugar.
Boil the sugar with 1 cupful of water until clear, stirring often, put the
cherries into the syrup and set aside in a porcelain dish until the next day.
Then pour into a colander, cook the juice again and pour it boiling hot over the
cherries. The third day bring the juice to a boil until it becomes a thin syrup,
stir the berries into this and fill into glasses while still hot.
24. Cherries for the Sick. 2 pounds of sour and 2 pounds of sweet cherries, 1
pound of sugar and a little cinnamon.
Dissolve the sugar in water, boil and skim; cook the sweet cherries with the
cinnamon in this until about
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