[Modern cookery, in all its branches

clear fire until they have yielded all their juice, which should then be poured off without pressing the fruit, and passed first through a fine sieve, and afterwards through a double muslin-strainer, or a jellybag. Next weigh it, and to every three pounds add one of white currant juice, which has previously been prepared in the same way ; boil these quickly for a quarter of an hour, then draw them from the fire and stir to them half their weight of good sugar ; when this is dissolved, boil the jelly for six minutes longer, skim it thoroughly, and pour it into jars or moulds. If a very large quantity be made, a few minutes of additional boiling must be given to it before the sugar is added. Juice of red gooseberries, 3 lbs. ; juice of white currants, 1 lb. : 15 minutes. Sugar, 2 lbs. : 6 minutes. Obs. — The same proportion of red currant juice, mixed with that of the gooseberries, makes an exceedingly nice jelly. UNMIXED GOOSEBERRY JELLY. Boil rapidly for ten minutes four pounds of the juice of red gooseberries, prepared as in the preceding receipt ; take it from the fire, and stir in it until dissolved three pounds of sugar beaten to powder ; boil it again for five minutes, keeping it constantly stirred and thoroughly skimmed. Juice of red gooseberries, 4 lbs. : 10 minutes. Sugar, 3 lbs. : 5 minutes. GOOSEBERRY PASTE. Press through a sieve the gooseberries from which the juice has been taken for jelly, without having been drained very closely from them ; weigh and then boil the pulp for upwards of an hour and a quarter, or until it forms a dry paste in the pan ; stir to it, off the fire, six ounces of good pounded sugar for each pound of the fruit, and when this is nearly dissolved boil the preserve from twenty to twenty-five minutes, keeping it stirred without cessation, as it will be liable to burn should this be neglected. Put it into moulds, or shallow pans, and turn it it out when wanted for table. Pulp of gooseberries, 4 lbs. : II to If hour. Sugar, lb. : 20 to 25 minutes. TO DRY RIPE GOOSEBERRIES WITH SUGAR. Cut the tops, but not the stalks, from some ripe gooseberries of the largest size, either red or green ones, and after having taken out the seeds as directed for unripe gooseberries, boil the fruit until clear and tender, in syrup made with a pound of sugar to the pint of water, boiled until rather thick. [chap. XXIV. Seeded gooseberries, 2 lbs. ; sugar, lb. ; water, 1 pint : boiled to syrup. Gooseberries, simmered 8 to 12 minutes, or more. Obs. — Large ripe gooseberries freed from the blossoms, and put Into cold syrup in which cherries or any other fruit has been boiled lor drying, then heated very gradually, and kept at the point of boiling for a few minutes before they are set by for a couple of days, answer extremely well as a dry preserve. On the third day the syrup should be drained from them, simmered, skimmed, and poured on them the instant it is taken from the tire ; in forty-eight hours after, they may be drained from it and laid singly upon plates or dishes, and placed in a gentle stove. JAM OF KENTISH OR FLEMISH CHERRIES. This is a very agreeable preserve when it is made as we shall direct ; but if long boiled with a large proportion of sugar, as it frequently is, both the bright colour and the pleasant flavour of the cherries will be destroyed.