Raw Currant Jelly.—Crush the juice from fine, full-ripe, red currants with a new wooden spoon through a delicately clean sieve. For each pint of this juice take a pound of double-refined cane loaf sugar, broken and dipped till saturated with cold water, and boiled to candy (i.e., till almost back to sugar again); then lift the pan from the fire, pour the currant juice to it, stirring it in quickly till it is all well mixed, then at once pour into small glass jars, and let these stand for a fortnight (before covering down) in a dry place, or in the sun, with just a paper laid over them to keep off the dust; then bladder them down, but on no account put any paper next the jelly, or it will crust the top. This is an old family recipe, over 100 years old, and jelly made by it has often kept for ten or twelve years.