Farm and home cook book and housekeeper's assistant

warm, dry glasses, placed on a folded towel wrung out of hot water, cover with mosquito netting, and let get cold. The next morning cover the top of the jelly in each glass with fitted rounds of white paper dipped in brandy or alcohol, and either pour over a layer of melted paraffine, or cover with several layers of paper, securely tied down over the sides of the glasses. Set away in a cool, dry and dark place. — [A. G., Mass. About Preserving Kettles and Jelly Bags Never use a kettle in which meats, vegetables, pickles, etc., have been cooked, for canning or sweet preserving, no matter how carefully you may clean it. It will always retain some of the old cooking flavor and mar the preserve products. It is economy to keep one or more good granite or porcelain-lined kettles specially for jellies, jams and marmalades. Clean at once after each using, and do not be content with the ordinary washing, but fill with hot water, add a teasp of baking soda, and let stand a while to sweeten the kettle, and also to remove fruit discolorations. Never use rough scouring soap to clean the inside of a preserving kettle, as that would ruin the enamel and cause the contents to burn so much more easily. Jelly bags are best made of cheese cloth, of one or two thicknesses. Some cooks prefer flannel, claiming that the juice will come through this clearer. If the jelly bags are made in pointed, oval shape, about 12 inches wide (double) on top and tapering down to 3 or 4 inches at the bottom, that will be found to be much more convenient and satisfactory. A cheap wire extension arm used for hanging up bird cages is a great convenience in the kitchen in preserving time. The jelly bag can be hung up on this, and the drip vessel placed on a chair directly beneath. If flies or gnats are plentiful, envelop the bag, bowl and chair with a mosquito netting. — [A. G., Mass. Spiced Apple Jelly For V2 pk sour apples allow 2 pts vinegar, 1 pt water, 1% ozs stick cinnamon, and 1 oz whole cloves. Boil all together, and drain through a jelly bag over night. For every pt juice allow 1 lb sugar, and boil until it jellies. This is nice served with meat. — [Mrs. H. J. T., Vt. Apple Jelly Wipe the apples carefully, remove stem and blossom ends, cut out affected parts, and cut in quarters, discarding all wormy apples. Put over the fire in a preserving kettle with APPLE AND CURRANT JELLY 237 cold water to half cover. Cook slowly until the apples are soft. If a few elderberries or blackberries are cooked with the apples the color will be much improved. Strain through jelly bag over night. Next morning measure juice and for each cup allow % cup sugar. Set sugar in oven, boil the juice 2 0 minutes, add hot sugar, boil 5 minutes longer, and then turn into jelly glasses. — [Mrs. C. J. H., Vt. Apple and Grape Jelly ' Cook grapes and apples separately until soft, then drain in separate bags over night. To 1 part grape juice add 2 parts apple juice, and allow two-thirds as much sugar as you have combined juice (measured before boiling). Add sugar hot to juice, after it has boiled 20 minutes, and let boil a few minutes longer, or until it is ready to "jell." — [Mrs. J. J. C, Mich. Quince Jelly