Put half a sieve of fine red currants in a large stewpan, with a gallon of white currants and a gallon of raspberries, add a quart of water, place over the fire, keep stirring, to prevent them sticking to the bottom, and let boil about ten minutes, pour them into a sieve to drain, catching the juice in a basin and draining the currants quite dry, pass the juice whilst hot through a clean jelly-bag, have a pound of sugar to every pint of juice, and proceed precisely as directed for apple jelly. Should you have time to pick the currants from the stalks previous to boiling, you would lose that bitter flavor, and have less difficulty in making your jelly clear.

851. Currant Jelly is made precisely as in the last, omitting the raspberries, the difference being in the use; the last being adapted for the garnishing of pastry, and this to use for sauces, or to serve with hares, venison, or any other meat, where required.

A more simple method of making currant jelly is to rub the fruit through a sieve, and afterwards squeeze it through a fine linen cloth, put it into a preserving-pan with, to every pint of juice, three quarters of a pound of white sugar ; place over a sharp fire, stirring occasionally with a skimmer, keeping it well skimmed; it is done when dropping in sheets as before from the skimmer. For my own part, I prefer this last simple method, being quicker done, and retaining more of the full freshness of the fruit.

It is not my intention to give a description of the various methods of preserving fruits, which belongs to the confectionery department; that 1 shall do in the Letters from the Farm; I have, however, given the few foregoing receipts, they being required for reference from various parts of this work, and being all that are required for the garnishing of dishes for the second course; various other fruits may, however, be made into marmalades and jellies by following those few simple directions.

Salads of various Fruits.

You will perceive, my dear Eloise, that there is no end to the variation of dishing fruits for desserts; the following being more simple than any, and within the reach of almost every individual