Raspberry and Currant Jelly
1 quart currants.
1 quart red or Antwerp raspberries.
2 cups white sugar.
1 package gelatine soaked in 1 cup cold water.
1 cup boiling water.
Whipped cream—made very sweet—for centre.
Crush the fruit in a stoneware jar with a wooden beetle, and strain out every drop of the juice that will come away. Stir the sugar and soaked gelatine together; pour the boiling water over them; when clear, strain into the fruit-juice. Strain again through flannel bag; wet an “open” mould; fill with the jelly, and bury in ice to form.
Turn out upon a very cold dish; fill the centre with the cream.