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Currant Jelly

Pick ripe currants from the stem, and put them in a stone jar. Then set the jar in an iron pot and let the fruit boil till the juice is extracted. Pour in a flannel bag and let it drip through-without squeezing, however, as this makes it cloudy.

To each pint of juice add one pound good white sugar. Boil about twenty minutes and keep it well skimmed. Put in the glasses while hot, and sun daily.--Mrs. P.W.