Currant Jelly, White.— This jelly may be made in the same way as the last, or the fruit may be bruised and the juice strained through a jelly-bag. It must not be pressed, or the jelly will not be clear. The fruit wliich is left in the bag may be boiled into nursery preserve. Allow one pound of sugar to every pint of juice. Put both into a preserving-pan, stir the liquid iintil it boils, and boil for six minutes. "When pounded sugar is used for jellies it should be prepared at home. That which is bought at the shops ma}' be adulte- rated, and then the colour oCT;he jeUy would be spoilt. If it is wished to have the jelly very stiff, half an ounce of isinglass may be used for every pint of juice. It should be dissolved in a little of the juice and put in with the sugar. Three pints of currants✪ Currant Jelly, White will probably yield one pint of juice. Probable cost of cur- rants, 6d. per quart. Currant Liquor. — Put black currants 'O'ith an equal quantity of leaves into a jar, and cover them with rectified spirits of wine. Let them soak for seven or eight weeks, then strain the liquid through a linen bag, and mix with it a syrup made by boiling one pound of sugar CUR ( 1'3) CUR -with half a pint of water. The syrup should be added wliile hot. Probable cost, currants, 4d. ijer quart when plentiful. As much spirit should be poured over the fruit as will cover it, and half a pound of sugar should be allowed to every pound of fruit. Currant Lozenges, Black.— Put three quarts of ripe black currants, perfectly free from dust, into a preserving-pan, and let them simmer gently until the juice flows freely, assisting its tiow by bruising the fruit with a wooden spoon. Squeeze tlie friut through a sieve, and piess it to obtain as much juice as possible. Keturn the juice to the pan, with a quarter of a pound of brown sugar to every pint of juice. Let it boil f or tlii'ee-quarters of an hour, and a few minutes before taking it off, add half an ounce of dis- solved isinglas✪ Currant Lozenges, Blacks for eveiy quart of juice. Pour the paste rather thinly over plates, and put it before the fire for three days to di-y. Put the cakes into a tin box with a little -white paper between each, and cut them into lozenges, as required. Probable cost of currants, 4d. per quart. Currant Pancakes, — Put the tliin rind of a lemon into a saucepan with a 2Jiiit of milk, and let it stand by the side of the fire for some time to draw out the flavour. When this is extracted, put with the milk two ounces of butter and two table-spoonfuls of sugar, and when the butter is melted, put the milk on one side to cool. Mix one pound of flour very smoothly with six well-beaten eggs and two table-spoonfuls of Avater, add a pinch of salt and a table-spoonful of brandy, and afterwards the cooled millc. Molt a little butter or lard in' the frying-pan ; when quite hot, pour in sufiicient batter to cover it thinly, immediately strew a few dried and picked currants over it, loosen the edges, brown the pancake on both sides, and serve with a little sugar and lemon- juic✪ Currant Pancakese. Time, a few minutes to fry. Allow one for each person. Probable cost. Is. 2d., exclu- sive of the brandy.

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Currant Jelly, White.— This jelly may be made in the same way as the last, or the fruit may be bruised and the juice strained through a jelly-bag. It must not be pressed, or the jelly will not be clear. The fruit wliich is left in the bag may be boiled into nursery preserve. Allow one pound of sugar to every pint of juice. Put both into a preserving-pan, stir the liquid iintil it boils, and boil for six minutes. "When pounded sugar is used for jellies it should be prepared at home. That which is bought at the shops ma}' be adulte- rated, and then the colour oCT;he jeUy would be spoilt. If it is wished to have the jelly very stiff, half an ounce of isinglass may be used for every pint of juice. It should be dissolved in a little of the juice and put in with the sugar. Three pints of currants will probably yield one pint of juice. Probable cost of cur- rants, 6d. per quart. Currant Liquor. — Put black currants 'O'ith an equal quantity of leaves into a jar, and cover them with rectified spirits of wine. Let them soak for seven or eight weeks, then strain the liquid through a linen bag, and mix with it a syrup made by boiling one pound of sugar CUR ( 1'3) CUR -with half a pint of water. The syrup should be added wliile hot. Probable cost, currants, 4d. ijer quart when plentiful. As much spirit should be poured over the fruit as will cover it, and half a pound of sugar should be allowed to every pound of fruit. Currant Lozenges, Black.— Put three quarts of ripe black currants, perfectly free from dust, into a preserving-pan, and let them simmer gently until the juice flows freely, assisting its tiow by bruising the fruit with a wooden spoon. Squeeze tlie friut through a sieve, and piess it to obtain as much juice as possible. Keturn the juice to the pan, with a quarter of a pound of brown sugar to every pint of juice. Let it boil f or tlii'ee-quarters of an hour, and a few minutes before taking it off, add half an ounce of dis- solved isinglass for eveiy quart of juice. Pour the paste rather thinly over plates, and put it before the fire for three days to di-y. Put the cakes into a tin box with a little -white paper between each, and cut them into lozenges, as required. Probable cost of currants, 4d. per quart. Currant Pancakes, — Put the tliin rind of a lemon into a saucepan with a 2Jiiit of milk, and let it stand by the side of the fire for some time to draw out the flavour. When this is extracted, put with the milk two ounces of butter and two table-spoonfuls of sugar, and when the butter is melted, put the milk on one side to cool. Mix one pound of flour very smoothly with six well-beaten eggs and two table-spoonfuls of Avater, add a pinch of salt and a table-spoonful of brandy, and afterwards the cooled millc. Molt a little butter or lard in' the frying-pan ; when quite hot, pour in sufiicient batter to cover it thinly, immediately strew a few dried and picked currants over it, loosen the edges, brown the pancake on both sides, and serve with a little sugar and lemon- juice. Time, a few minutes to fry. Allow one for each person. Probable cost. Is. 2d., exclu- sive of the brandy.

Cassell's dictionary of cookery