Currant Jelly Recipe

From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Grate the yellow rinds of two oranges and two lemons and squeeze the
juice into a porcelain lined preserving kettle, adding the juice of
two more oranges and removing all the seeds; put in the grated rind a
quarter of a pound of sugar, or more if the fruit is sour, and a gill
of water, and boil these ingredients together until a rich syrup is
formed; meantime dissolve two ounces of gelatine in a quart of warm
water, stirring it over the fire until it is entirely dissolved; then
add the syrup, strain the jelly, and cool it in molds wet in cold
water.--_White House Cook Book._

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