Farm and home cook book and housekeeper's assistant

This may be made of parings, if a little of the whole fruit is added, but all seeds must be removed, and blossom and stem ends. Almost cover with cold water, cook until very soft, then strain through a jelly bag over night. Allow % pt sugar to 1 pt juice. Boil the juice from 15 to 20 minutes, skim, and then add sugar which should have been thoroughly heated in oven. Let boil up a few minutes, and then turn into glasses. One-half quince and one-half apple makes a very nice jelly. — [Mrs. J. L. R., O. Red Currant Jelly Select not too ripe currants, pick over carefully, put them in a preserving kettle, and let stand on back of range until juices draw. Stir occasionally until skins are broken, and then pour into jelly bag and let drain over night. To each pt juice allow 1 pt sugar. Put sugar in oven to heat, put juice over fire, and boil and skim 20 minutes, then add hot sugar, until melted, and let boil up again a few minutes, after which remove from fire and fill at once into jelly glasses. Let them stand in the sun as long as possible that day, but be careful to cover the glasses with a netting to prevent any flies from falling in. Jelly made by this formula will be clear, and have that sparkle so much admired and desired. Other berry or fruit jellies can be made in the same manner. — [L. E. B., Ind. Black Currant Jelly Boil black currants in almost as much water as you have fruit. Drain in jelly bag over night, and for each qt juice allow 1 pt sugar. Boil 3 hours. Black currant needs longer boiling then other jellies. — [Mrs. A. L. C, Okla. Grape Jelly Use grapes that are just beginning to ripen, but not quite ripe. Pick, wash and boil slowly with a very little water about 15 minutes. Strain through jelly bag over night, then heat juice to boiling point, add an equal quantity of sugar, thoroughly heated in oven, and boil briskly about 5 minutes, and then turn at once into jelly glasses. Green, grape jelly can also be made by this recipe. — [R. M. P., Mass. Green Grape Jelly Wash and pick over grapes carefully, partly cover with water, and let boil until soft, stirring and mashing while they are cooking. Turn into jelly bag and let drain over night, then boil juice 20 minutes, skim, and to each pt juice (measured before boiling) allow 1 lb sugar, heated in the oven. Let boil up a few minutes, and then turn into jelly glasses. — [No Name. Cranberry Jelly Use not too ripe red berries. Pick over carefully and wash and drain. To 2 qts berries allow 1 scant pt cold water, boil briskly about 15 minutes, then turn into a jelly bag and drain over night. In the morning bring the juice to a boil, add 2 lbs sugar, which has been thoroughly heated in the oven, and boil all together about 20 minutes, stirring constantly. — [M. B., 111. Elderberry Jelly