- Put the mulberries in a jar with a little water at the bottom, and let them stew in the oven gently till they yield up their juice. They can now be strained through a hair sieve, but, still better, they can be squeezed dry in a tamis cloth.
- We wll take a pint or a quart of our mulberry juice only and sufficient sugar to make it agreeably sweet without being sickly. We will boil this in a saucepan and add a tablespoonful of corn-flour mixed with a little cold juice to every pint to make the juice thick.
- This can be now poured into a mould or plain round basin. When the jelly has got quite cold we can turn it out on to a dish, with a piece of white ornamental paper at the bottom.
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