CURRANT JELLY. Mash the currants, and pass them through a splinter sieve, put the pulp on the fire, stir it with a spoon till it begins to boil, then strain the mass through a flannel bag to render the juice clear; measure it, and to a pint put one pound and a half of loaf sugar, and let it simmer very gently, till you see, by dipping a spoon or skimmer in the jelly, and again raising it, the jelly forms a web upon it, which, if simmered enough, will remain on the skimmer. Then take it off the fire, let it stand a few minutes till the scum has collected on the surface, remove it and put the clear fluid into pots. When quite cold, cut pieces of writing paper to the size of the brim of the pots, steep the paper in brandy and place it on the jelly. RASPBERRY JELLY. The juice of this fruit does not gelatinize readily on account of the quantity of mucilage which it contains; hence, for preparing a jelly by means of this fruit, it is necessary to add to one part of raspberries at least two parts of red or white currant juice. The jelly may then be obtained by following the directions stated for making currant jelly. BARBERRY JELLY. Pick the barberries from the stalks, mash them, and having heated the mass in a saucepan throw it into a flannel bag, to strain off the juice. To one pint of the clear juice add one pound and a half of loaf sugar, simmer it with a gentle heat till it gelatinizes. GOOSEBERRY JELLY. Take two quarts of bruised gooseberries, simmer the mass with one pint and a half of water for about a quarter of an hour, then put it into a flannel bag to strain off the juice, and to one pint add one pound and a half of lump sugar; simmer it, as stated under the article currant jelly. APPLE JELLY. Pare four pounds of russettins or any other sub-acid apples, cut them into small pieces, and boil them in two quarts of water, till they become quite soft, then put them into a sieve, strain off the liquid, and run it through a flannel bag to render it clear; measure it, and to one pint of the liquid add one pound and a half of sugar, and finish the jelly as before directed. _See Currant Jelly._ QUINCE AND APRICOT JELLY May be prepared in a similar manner. FRUIT SYRUPS. A weak syrup has a tendency to ferment and quickly become sour if kept in a temperate degree of heat; it is therefore not calculated to prevent the natural fermentation of vegetable juices, which always increase its tendency to corrupt. Pharmaceutists have ascertained that a solution, prepared by dissolving two parts of double refined sugar in one of water, or any watery fluid, and boiling the solution a little, forms a syrup, which neither ferments nor crystallizes; and this proportion may be considered as the basis of all syrups, and seems to be the degree of boiling syrup called _smooth_ by the confectioners.