Farm and home cook book and housekeeper's assistant

Put the elderberries over the fire with barely enough water to cover, and when done turn them into a jelly bag and drain over night. When making elderberry jelly I always squeeze the jelly bag to get out the good clear juice. Measure the juice and for each pt allow 1 lb sugar. Bring the juice to a boil, and then boil 20 minutes, add the sugar which should have been heated thoroughly in the oven, let it boil up thoroughly once more, and pour into jars. This will not get solid like other jellies. We like to eat it with pancakes in the winter. — [Mrs. E. B., N. Y. Barberry Jelly Boil together until soft 4 qts barberries and 12 large, sour apples, adding no more water than necessary. Let drain over night, and for each pt juice allow 1 pt sugar. Put juice over fire with juice of 3 oranges, a little of the thin orange peel, (but none of the white part) and Vz lb seedless raisins. Boil GOOSEBERRY AND STRAWBERRY JELLIES 239 until orange peel and raisins are soft, then carefully skim these out, add the sugar, which should first have been thoroughly heated in the oven, and boil about 15 minutes. — [Mrs. W. H. M., Mass. Gooseberry Jelly Carefully pick and wash the gooseberries, and to each pt allow % pt water. Simmer until berries are all broken, then turn into jelly bag and let drain over night. Measure juice and boil briskly about 15 minutes, then stir in an equal amount heated sugar, and boil steadily about V2 hour. — [L. E. B., Ind. Raspberry or Blackberry Jelly Pick berries over carefully, wash and drain, and put over fire with just enough water to keep from burning. Stir and mash while cooking, and when well done, turn into jelly bag and let drain over night. Do not squeeze the bag if you want nice, clear jelly. Boil and skim juice about 10 minutes, then measure, and for each pt juice allow 1 pt sugar. Heat sugar and add it to the boiling juice. Boil about 15 or 20 minutes, or until it is ready to "jell." — [Mrs. A. C, Va. Cherry Jelly Sour cherries, not too ripe, are best. Wash and drain, add a very little water, and let simmer slowly 1/2 hour, then turn into jelly bag, and let drain all night. For 2 cups juice allow 1 y2 cups sugar. Bring juice to boiling point, boil 20 minutes, then add sugar, which should have been thoroughly heated in the oven, boil up briskly for another few minutes, and turn at once into jelly glasses. The jelly will be firmer if 14 part currant juice is added to the cherry juice. — [Mrs. O. M. Plum Jelly Choose plums that are not too ripe and put over fire with water enough to half cover. Boil until soft, turn into jelly bag and let drain over night. Measure juice, add an equal amount sugar, and boil and skim. When it is ready to "jell," which will be when it is thick enough to drop slowly from a spoon, turn at once into jelly glasses. — [Mrs. F. M. C, Tex. Strawberry Jelly Use only fine colored, fresh berries; pick over carefully, wash and drain, and put in a porcelain-lined kettle on back of range to draw juices. Stir and mash with a vooden spoon. When juice runs freely, turn berries into jelly bag and let drain over night. Allow 1 lb sugar for each pt juice. Let juice boil about 15 minutes, then add heated sugar, and boil 10 minutes longer. The left-over pulp can be used for jam. — [F. L., Wis. Rhubarb Jelly