TAKE a pint of this currant jelly, and a quart of rasberries, bruise them well together, set them over a slow fire, keeping them stirring all the time till it boils. Let it boil five or six minutes, pour it into your gallipots, paper it as you do the currant jelly, and keep it for use. They will keep so two or three years, and have the full flavour of the rasberry.