Miss Parloa's kitchen companion

In making jellies it is well always to remember a few facts in particular. The freer the fruit is of stems and imperfect fruit, the clearer and brighter will be the jelly. For example, jelly made of currants left on the stems will be found several shades darker than that made of stemmed currants from the same lot. Again, when the fruit juice is boiled without any sugar, and the hot sugar is simply added and the mixture is stirred only long enough to dissolve the sugar, the jelly will be many shades brighter than when the juice and sugar are cooked together. * Currant Jelly. Free the currants from leaves and stems, and put them in the preserving-kettle. Cover, and heat slowly, stirring frequently. When the fruit begins to boil, mash it with a vegetable-masher or with the back of a large .wooden spoon. Simmer for half an hour from the time the fruit begins to boil. Put a puree-sieve or a colander over an earthen bowl, and spread in the sieve or colander a large square of cheese-cloth. Dip up the hot currants, and deposit them in the sieve ; then press out as much of the juice as possible. Let the fruit stand for ten or fifteen minutes, to drain. Meanwhile dip a white flannel jelly-bag into boiling water, and fasten it on a jelly -frame, so that it shall hang over a large bowl. If there be no such frame in the house, fasten the bag to two chairs. The bag should be cone-shaped, and have four strong tapes sewed on the edge, with which to tie it to the frame or chair. Pour the strained currant juice into the bag, and let it drip into the bowl ; then measure it, and pour it into a clean preserving-kettle. Place it on the fire, and when it begins to boil, skim it carefully. Boil for twenty minutes, skimming frequently. As soon as the fruit juice is put on the fire, put into a milk-pan as many pints of granulated sugar as there are pints of juice, and place the pan in the oven. Stir the sugar frequently, and be careful that it does not become brown. It should be hot by the time the fruit juice has been boiling for twenty minutes. When the juice has boiled sufficiently, draw the kettle to one side of the range and add the hot sugar. Stir until the sugar is wholly dissolved. Have a number of jelly-tumblers in a large dripping-pan containing about an inch of hot water. Pour the hot jelly into a warm pitcher, and fill the tumblers from the pitcher, being careful to fill to the top. Set away in a cool place for two or three days; then cover with round pieces of white note-paper that have been dipped in brandy. Now put on the tin or glass covers, and set away. The practice of straining the fruit juice the second time through a flannel bag is not common; but the process is worth trying, as it gives a very clear jelly. * Green Grape Jelly. The grapes should be picked when about to turn, and wild fruit is best. Free half a bushel from stems and leaves, and put them into a large preserving-kettle. Cover, and place where they will heat slowly. Stir occasionally, and when they begin to soften, mash them with the back of a spoon. Cook until the whole mass boils, and then simmer for half an hour.