Black currant jelly

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• The juice of black currants makes excellent jelly in the ordinary way if we boil a pint of black currant juice with a pound of sugar till it sets;

How is it made?

• A mould of black currant jelly suitable to be used as a sweet at dinner can be made by adding less sugar and thickening the juice with corn-flour, allowing about a tablespoonful to every pint, and pouring it into a mould or plain round basin.
• The mould can be ornamented as follows, and we will suppose a pudding-basin to be used for the purpose. We will suppose the mould of jelly to have been turned out on to a clean sheet of white paper.
• Pick some of the brighter green black-currant leaves off the tree, and place these round the base of the mould with the stalk of the leaf pushed underneath and the point of the leaf pointing outwards.
• Now choose a few very small bunches of black currants, wash these and dip them into very weak gum and water, and then dip them into white powdered sugar.
• They now look, when they are dry, as if they were crystallised or covered with hoar-frost.
• Place one of these little bunches, with the stalk stuck into the mould of jelly, about an inch from the bottom, so that each bunch rests on a green leaf.
• Cut a small stick of angelica and stick it into the top of the mould upright, and let a bunch of frosted black currants hang over the top.
• If we wish to make the mould of jelly very pretty as a supper dish, where there is a good top light, we can dip the green leaves into weak gum and water and then sprinkle over them some powdered glass.

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