Currant Jelly.
Follow the preceding directions. A jelly of prettier color is obtained by mixing the white and red currants. Some take the trouble to make jelly from the white and red currants separately, then harden it in successive layers in the glasses. In this way, the jelly has to be made on different days, allowing time for each layer to harden. Another pretty arrangement is to melt the jelly the day before it is served at the table, and put it into a little jelly-mold. The next day it will be quite hard enough to turn out.