Vegetarian cookery

Pick the fruit, and put it into a jar with sufficient water to cover it, set the jar in a pan of cold water on the fire, and let it remain until the barberries are broken, then strain the juice through a jelly-bag ; allow three quarters of a pound of pounded loaf sugar to each pint of juice, and boil it about twenty minutes, or until it will set ; then pour it into small moulds. No. 634. — Blackberry Jelly. Pick the blackberries, which should be quite ripe, and put them in a jar with the rind of a lemon, pared thin ; cover closely, and set them in a pan of water over the fire, till reduced to a pulp ; then strain, and to one pint of juice, allow one pound of loaf sugar, and the juice of a lemon, strained ; boil to a jelly, and pour it into small pots, or shallow jars. No. 635. — Black-Currant Jelly. To every two pounds of black currants, when picked, allow one pound of white currants, and half a pint of water ; set them over the fire to scald, but not to boil ; then bruise them well ■with a wooden masher ; take them off the fire, and immediately press them through a hair sieve ; to each pint of juice, allow a pound of bruised or powdered loaf sugar, and boil it ten minutes, taking off the scum. The currants should be gathered dry, and quite ripe. No. 636. — Red-Currant Jelly. To two-thirds of red currants, add one of white, gathered when quite ripe and dry ; squeeze them, without picking ; strain, and press the juice through a hair sieve, and immediately make it quite hot, but do not let it boil ; to each pint of juice, allow one pound of sugar, finely powdered, and also made quite hot in a moderate oven ; spread on a large flat dish ; have it ready to put to the hot juice ; add it by degrees, stirring it till the sugar is perfectly dissolved, and pour it into jelly-pots or glasses immediately. No. 637. — Red-Currant Jelly. Boil and skim three pints of red-currant juice ; put four pounds of loaf sugar into a pan with rather more than a pint of boiling water, and when it boils, add the hot juice ; let the whole boil seven or eight minutes, and after taking off the scum, pour the jelly into cups or glasses. No. 638. — Damson Jelly. Put fine ripe damsons in a stew-pot mth very little water ; set it in a moderate oven till the fruit is sufficiently done for the juice to be strained from it through a hair sieve ; allow a pound of sugar to a pint of juice ; boil twenty minutes ; try a few drops on a plate, and if it wiU set it is sufficiently done. As the clear juice only is required for the jelly, the fruit may be used for damson cheese, or for puddings. No. 639. — Raspberry Jelly. Put the fruit into a preserving pan, or into a jar, set in a pan of water on the fire ; when near boiling, strain carefully through a hair sieve ; to each pint of clear juice, allow fourteen ounces of sugar, stirring it off the fire till the sugar is dissolved ; then boil twenty minutes, and pour it into jelly-pots or glasses Gooseberry jelly may be made in precisely the same way, allowing one pound of sugar to each pint of juice. As only the clear juice is required for jelly, the fruit may be used for puddings, adding sugar and boiling a little. No. 640. — Siberian-Crab Jelly.