Buckeye cookery

To a pint of juice add a pint of sugar and boil fifteen minutes, or until it is jelly; pour into tumblers, or bowls, and finish according to general directions. “lf quinces are scarce, the parings and cores of quinces with good tart apples, boiled and strained as above, make excellent jelly, and the quinces are saved for preserves.—Mrs. M. J. W. | TRANSCENDENT CRAB-APPLE JELLY. _ Transcendents or any variety of crab-apples, may be prepared as cultivated wild plums, adding flavoring of almond, lemon, peach, pine-apple or vanilla to the jelly in the proportion of one tea-spoon to two pints, or more if it is wished stronger, just before it is ; done. Plum Jelly. — ; : oe plums are wild (not cultivated) put in pan and sprinkle with a ‘soda and pour hot water over them, let stand a few moments and stir through them ; take out and put on with water just to cover, or a tee if Eo: are very juicy ; boil till soft, pour out into a jug with a cloth, them through jelly-bags as they drain. Take 3 Take pound for pound of juice and sugar, or pint for pint, and boil » for eight or ten minutes. Jelly will be nicer if only one measure or _ a measure and a half is made at one time; if more, boil longer; ee ‘some boil. juice ten or fifteen minutes, then add sugar and boil five . minutes longer. | It can be tested by dropping in a saucer and placing on ice or in a cool place; if it does not spread but remains — rounded it is finished. Jf the plums are the cultivated wild plum, make as above without using the soda. Take the plums that are left and press through a sieve, then take pint for pint of sugar and pulp, boiling the latter half an hour and then adding sugar, boiling ten or fifteen minutes more. Half a pint sugar toa ‘pint, makes a rich marmalade, and one-third pint to pint, boiling it longer, is nice canned, and used for pies, adding milk, eggs and sugar as for squash pies. i Plum-apple jelly may be made by preparing the juice of apples a and plums as above (a nice proportion is one part plums to two _ parts apples; for instance, one peck of plums to two pecks apples) ;_ - then mixing the juice and finish without flavoring. The marmalade is made in the same way as above. Some add a little ginger” root to it. One bushel of apples and one peck of plums make forty pints of jelly, part crab-apple and part mixed, and sixteen quart glass cans of mixed marmalade. In making either kind of jelly the © fruit may be boiled and the juice strained twice through swiss or crinoline and made into jelly. The pulp can not then be used for marmalade. : | t e Prme-pLant JELLY. Wash the stalks well, cut into pieces an inch long, put them in a preserving-kettle with enough water to cover them, and boil to a soft pulp; strain through a jelly-bag. To each pint of this j juice add a pound of loaf-sugar; boil again, skimming often, and when it jellies on the skimmer remove it from the fire and put into jars. JAMS.