Set on the fire in a sugar-pan a pint of smooth clarified sugar; when it boils, put in a quart of picked red currants, in which let them boil for half an hour; be careful to skim them well, and at times add a little cold water to raise the scum; when boiled enough run the liquor through a sieve into a basin, in which you have squeezed three lemons, then put in some isinglass, and set youi jelly in a mould in ice as usual.
Or, For this purpose the ripest red currants should be taken, as the white are not so good for jelly; crush them, and press out all the juice into a glazed pan; cover it very closely, and set it in a cold place for six days; then with great care remove the thick skin which then covers the juice, and pour it into another vessel, throwing away what remains at the bottom; when the juice is perfectly clear, weigh it, and for each pound take half a pound of crushed sugar, put them on the fire together, and much scum will soon rise; this must all be taken off; let it remain on the fire for about an hour; then try it as follows: put a small quantity on a very cold plate, and if, when it cools, it becomes thick, and of proper consistence, take the pan from the fire; if that is not the case, let it remain until that is the case. Pour out the jelly whilst hot; it must be quite cold before you cover it with paper.
RED CURRANT JELLY.
Strip off the currants, put them in a jar, set the jar in a kettle of hot water, let it boil an hour: then throw the currants and juice into a fine lawn sieve, press out the juice, and to every pint of juice put a pound of double-refined sugar; put them in a preserving pan, set it over a charcoal fire, and keep stirring till it is a jelly, which you will know by taking a little out to cool; be careful to take off the the scum as it rises, and when it is jellied and very clear, pour it into glasses; when cold, cut round pieces of paper that will just cover the jelly, dipped in brandy; put white paper over the glasses, twisting round the top.
BLACK CURRANT JELLY.
Make it the same way as the red currant jelly, only with this difference, that you may use very coarse sugar.
Take what quantity you please of red, rough, ripe, gooseberries; take half their quantity of lump sugar; break them well, and boil them together for half an hour, or more, if necessary. Put it into pots, and cover with paper.
Take out the stones, then mash the grapes with your hands, (they must be ripe) then squeeze them through a cloth to extract all the juice from them, and boil and finish the same as currant jelly. Use half a pound of sugar to each pound of fruit.
Take two thirds of raspberries, and one third red currant; pick them, press the juice through a sieve into a pan, cover, and place in a cellar, or any other cool place for three days; at the end of that time raise the thick skin formed at the top, and pour the juice into another vessel; weigh it, and put it, with half the quantity of sugar, into a preserving pan, set it on the fire; a great deal of scum will rise at first, which must all be taken off; leave it on the fire for an hour; then pour a few drops on a cold plate, if it cools of the proper consistence for jellies, take it from the fire, and whilst hot pour it into pots. Let the jelly be quite cold before the pots are covered.
Take six lemons, pare them very thin, squeeze out the juice, and put in the peel without the seeds; let it stand all night, then put in half a pound of loaf sugar, mixing it well with the juice; add one pint of boiling water, and one pint of sweet but good wine; mix all well together; then add one pint of boiling milk, boil it altogether once, then strain it through a jelly bag; it will sometimes run clear the second or third time, and sometimes requires to run through oftener.
Calf's Foot Jelly.
The day before you want the jelly, boil 2 feet in 2 1/2 quarts of water, till they are broken and the water half wasted, strain and put it by in a cool place. The next day remove all fat as well as sediment, put the jelly into a sauce pan with sugar, raisin wine, lemon juice, and peel to your taste. Let it simmer, and when the flavour is rich, add the whites of five eggs well beaten, and, also, their shells; let it boil gently for twenty minutes, but do not stir it; then pour in a tea-cupful of warm water, let it boil five minutes longer; take the saucepan off the fire; cover close, and let it stand by the side for half an hour. After this it ought to be so clear as to require only once running through the jelly bag, which must be first dipped in hot water.