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80 DOMESTIC COOKERY AND

half an hour and skim it well; if the flavor of the raspberry
is preferred, it may be added in the proportion of
one pint of it, to four of currant juice. It is a very pleasant
drink mixed with water in warm weather.

Blackberries.

Allow a pint of currant juice and a pint of water to six
pounds of blackberries, give them their weight in brown
sugar; let them boil till they appear to be done, and
the syrup is rich. Blackberry jelly can be made as currant
jelly, and is good for sick children, mixed with
water.

Gooseberries.

Take the large gooseberries, pick off the stems and
blossoms, give them their weight in sugar, put them in
the kettle alternately with the sugar, and pour over them
a pint of water to four pounds of fruit; let them boil
gently till the scum arises, when this is taken off, let
them cook faster; when clear take them up on dishes,
and boil the syrup longer.

Green Fox-grape Jelly.

Fill a kettle with grapes, and let them boil with a pint
of water till the skins burst; mash and strain them,
put a pound of sugar to a pint of juice, and let it boil
half an hour. Ripe fox-grapes may be made into very
nice jelly in the same way, and is very good to drink in
sickness, mixed with water.

Ripe Fox-grape Jam.

To two quarts of grapes, allow three pounds of brown
sugar, and a pint of water; have the grapes picked over
and washed; put them all together and let them boil
more than an hour, take them up on shallow dishes,
and pick out as many seeds as you can with a spoon;
this makes a good common preserve when other fruits
are scarce; they are also very good for pies.

Cranberries.

To preserve cranberries allow them their weight in