RED CURRANT SYRUP.

The currants must be fresh and perfectly ripe and
picked in dry weather. Wash and put them in either
a porcelain-lined or a granite- ware kettle, stir until
they are tender, as for currant jelly, then remove from
the fire and wring them as dry as possible in a cheese
cloth. Measure the juice and return it to the fire, let
it cook fifteen minutes, then add a pound of granu-
lated sugar to each quart of juice, boil gently fifteen
minutes, skimming as long as the scum rises. Bottle
and cork well and keep in a dark place. Raspberry
and strawberry syrup are made in the same way,
only mashing and straining the fruit and measuring
the juice before cooking.

BLACK CURRANT SYRUP.

Pick from the stems and mash them, a few at a
time, in a bowl or granite saucepan with a potato
masher, then put them in a stone jar and let then?
stand for two days, stirring well each day. Wrinjy
them through a cheese cloth, and if wanted sweet
cook with sugar as red currant syrup. The juice can
be bottled without sugar or cooking, and will keep
for years. It is used for sauces or fruit soups, etc.

CRANBERRY JAM.

Put five quarts of cranberries in a preserving
kettle with two quarts of water and boil gently until
the fruit is tender, then add three pounds and three-
quarters of granulated sugar, boil until the fruit is
clear, skimming carefully. Put in glasses and -when
cold seal. It keeps well.

GOOSEBERRY JELLY.

Use the large English gooseberries and follow
directions for currant jelly.

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