Bar-le-duc Jelly

” I have Just finished twenty-four glasses of bar le due made from this recipe, which I got from a French chef In Paris. It Is just as good as that you pay 25 cents a glass for and mine cost me only about 1 cent a glass.”

Clean and pick over ripe currants.
Put them pound for pound to soak in white sugar for twenty-four hours, then draw off the juice through a sieve, without breaking the berries. If the sirup is too thick add a little water Put over the fire and let the
sirup cook a good half hour. Throw In the berries and cook fifteen minutes more, then put Into Jars.