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[REVENGE IS THE ONLY DEBT WHICH IS WRONG TO PAY.] 2125. White Currant Jelly. White currant jelly is made in the same way as red currant jelly, only double refined sugar should be used, and it should not be boiled above ten minutes. White currant jelly should be put through a lawn sieve. 2126. Another Receipt for White Currant Jelly. After the fruit is stripped from the stalks, put it into the pan, and when it boils, run it quickly through a sieve: take a pound of sugar to each pint of juice, and let it boil twenty minutes. 2127. Black Currant Jelly. To each pound of picked fruit allow one gill of water; set them on the fire in the preserving-pan to scald, but do not let them boil; bruise them well with a silver fork, or wooden beater; take them oft and squeeze them through a hair sieve, and to every pint of juice allow a pound of loaf or raw sugar; boil it ten minutes. 2128. Apricot Jelly. Divide two dozen ripe apricots into halves, pound half of the kernels in a gill of water, and a teaspoonful of lemon juice; reduce the fruit to a pulp, and mix the kernels with it; put the whole into a stewpan with a pound of sugar, boil thoroughly, skim till clear, and put into small pots. 2129. Ox-heel Jelly. Ox-heel Jelly is made in the same way as Calves' Feet Jelly (See par. 2132). 2130. Arrowroot Jelly. A tablespoonful of arrow-root, and cold water to form a paste; add a pint of boiling water; stir briskly, boil for a few minutes. A little sherry and sugar may be added. For infants, a drop or two of the essence of caraway seed or cinnamon is preferable.