Is made precisely as in the last, omitting the raspberries, the
difference being in the use; the last being adapted for the garnishing
of pastry, and this to use for sauces, or to serve with hares, venison,
or any other meat, where required.
A more simple method of making currant jelly is to rub the fruit through
a sieve, and afterwards squeeze it through a fine linen cloth, put it
into a preserving-pan with to every pint of juice, three quarters of a
pound of white sugar; place over a sharp fire, stirring occasionally
with a skimmer, keeping it well skimmed; it is done when dropping in
sheets as before from the skimmer. For my own part, I prefer this last
simple method, being quicker done, and retaining more of the full
freshness of the fruit.
It is not my intention to give a description of the various methods of
preserving fruits which belong to the confectionary department; I have
however given the few foregoing receipts, they being required for
reference from various parts of this work, and being all that are
required for the garnishing of dishes for the second course; various
other fruits may, however, be made into marmalades and jellies by
following those few simple directions.