Red Currant Jelly.--(_a_) To 3 lb. red currants, which should be fresh and not over ripe, mix 1 lb. white. Place these into a preserving-pan, and gently stir over a clear fire until the juice flows freely; then turn them into a fine hair sieve, and drain; pass the juice through a jelly bag, weigh it, and boil it fast for 15 minutes, adding to each lb. 8 oz. coarsely powdered sugar. Set this aside on the hob, stirring well till all the sugar be dissolved. Then thoroughly boil the jelly for 15 minutes, and pour it into a pot. An excellent jelly may be made with equal parts of the juice of the red and white currants and raspberries. Be sure that whenever scum rises, before or after the sugar be put in, to remove it, or the preserve will be cloudy. (_b_) Take fresh red currants and put them in the oven to draw the juice; then let them drain gradually. Take equal weights juice and lump sugar. Pound the sugar fine in a mortar, pass it through a fine sieve, then place it on a dish before the fire to get well heated. When the juice is cold put it in the preserving pan, and place it on the fire; put the sugar in slowly by handfuls, stirring all the time. By the time the sugar is all in, the juice is ready to set. The colour should be of a beautiful red. Rhubarb, Bottled.--Bottling rhubarb is a little more troublesome than other fruits as you must be so particular in peeling it. To obviate this, use the early foreign rhubarb, which, though a little more expensive, makes much the prettiest preserve from its bright red colour, and does not require peeling. Cut the rhubarb into lengths of 1 in.; have ready wide-mouthed bottles (also the corks in boiling water to soften them) with about ½ teacupful cold water in each, fill them with fruit to the end of the neck of the bottle; place them in a pot of cold water, without corking them; place a little hay or anything soft between the bottles to prevent their knocking together, which they will do when the water boils; let them boil for about 15 minutes, and cork at once. When the water has cooled, remove the bottles, and leave them till next day. Cut the corks level, and cover them with bottlewax. Bottled fruits retain their colour by being kept in the dark, buried in the earth if possible. Rhubarb Jam.--Wipe the rhubarb dry, and cut it into pieces a little more than 1 in. long; unless it is old, there is no need to peel it. To every lb. of rhubarb add 1 lb. white sugar, and put a few bits of whole ginger in the preserving-pan with the rhubarb and sugar; let it reach boiling point slowly; when once it boils decidedly, keep it on the fire 20 minutes if the rhubarb is young, ½-¾ hour if it is old. Just before you take it off the fire stir in a spoonful of essence of lemon. Take out the bits of ginger as you put the jam in pots. The quantity of lemon and ginger is quite a matter of taste.