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Cranberry, Grape, and Currant Jelly

- Wash, and drain the fruit till nearly dry; put it in an earthen jar; put the jar in a kettle of water; set the kettle where the water will boil, taking care that none of it gets into the jar. When the fruit breaks, pour it into a flannel bag to drain, without squeezing it. When strained, add to each pint of juice a pound and a half of white sugar, and half the beaten white of an egg. Boil the sirup