Durham cook book ...

Quinces jell more easily than almost any other fruit. After jelly is done, pour it in glasses which have been sterilized. Set away in a cool place, covering with a cloth, and next morning melt paraffin and pour a thin coating over every glass or jar. Never seal jelly while hot. Put the top on the glass, write name on label, and paste it under the bottom of the glass. This will serve until the jelly is ready for the marker, when the 4*H label may be pasted one-fourth inch from the lower edge of the glass. — Mrs. J. M. Whitted. BLACKBEERY JELLY. Blackberries should not be fully ripe for good jelly. Wash them and place in a vessel with one quart of water to a half bushel of fruit. Cook until soft. Put into the bag, let drip, measure one pint of juice to one pint of sugar and proceed as in apple jelly. SCUPPERNONG JELLY. Grapes should not be fully ripe. Wash and place in vessel both the grape and the hull. It is best to pop the grape from the hull before cooking. Cook until soft, pour into a bag, let drip, measure one pint of juice to one level pint of sugar, and proceed as in apple jelly. Scuppernong jelly made without the hulls is of light amber color and quite flat and insipid. When the hulls are added a beautiful red color and a delicious acid flavor is obtained. To prevent cream of tartar crystals forming in scuppernong jelly or any other jelly, can the boiled juice in glass jars and leave until the crystals form and deposit. The juice can then be poured off and used as given in' the recipe. — Mrs. J. M. Whitted. CANNED BABY BEETS. Use only young and tender baby beets not over one inch in diameter, preferable three -fourth of an inch. Boil three-fourths done, pack in cans or jars, using fruit of uniform size, and arrange symmetrically. After packing jar, fill crevices with hot water. (Never use cold water after cooking beets.) Seal; process No. 3 can one and one-half hours. If large beets are to be used, boil three-fourths done. Slice in one-fourth inch slices, and proceed as with small beets. When canning beets in glass jars, process quart jar for tAvo hours. Process pint jars for one and one-half hours. KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. SOUP MIXTURE. Five quarts tomatoes, two quarts corn, two quarts okra, two tablespoonfuls sugar (level), two tablespoonfuls salt (level). Scald and peel tomatoes, cutting out green or hard spots. Chop and measure. Cut young and tender field or sugar corn from cob. Slice okra in rings one-half inch thick. Peel and quarter tomatoes. Place all in an open agate kettle and boil until thick. Pour in No. 2 can while hot, seal and process one hour. Process a No. 3 can one and one-half hours. Always use an asbestos mat under the kettle when boiling a soup mixture. It is very easily scorched. When canning soup mixture in glass jars, process quart jars two hours. Process pint jars one and one half hours. — Mrs. M. P. AIarkham.