The household (of the Detroit free press)

Take perfectly fresh grapes, then remove the stems and put the berries over the fire in an earthenware pan or porcelain lined kettle; crush a few berries on the bottom of the kettle to prevent burning ; let them boil up, remove from the fire and hang up in the jelly bag to drain ; when the juice is all drained off, weigh it and return it to the kettle and fire ; boil it twenty minutes, skimming when necessary ; then add three-quarters of a pound of sugar to every pound of juice, and boil it till it is thick enough to suit. If one fancies pale-colored jellies, a very good one may be made from Concord grapes, by removing the skins before cooking the grapes and then proceeding as above. Wild grape jelly. Wash and pick the grapes from the stems just before they are ripe ; put them over the fire in porcelain-lined kettle, with a little water, to keep them from burning, and stew a few moments, then mash gently with a silver spoon ; strain, and to every pint of juice allow a pound of white sugar; put the juice back on the fire and boil for twenty minutes ; pour in sugar — lump or granulated — and stir constantly until all is dissolved ; then, without any more boiling, fill the jelly glasses. LEMON JELLY. Four ounces of butter, one pound of sugar, six eggs, the grated rind and juice of two lemons. Put all in a pan over a slow fire, gently stirring until it is as thick as cream ; then pour it into jars, cover, and keep in a dry place. Or, one pound of sugar, one and a half pints of boiling water, one ounce of isinglass soaked two or more hours in half a pint d water, half a gill of wine, the juice and grated rind of three lemons ; pour the boiling water on the isinglass, stir it, and add the other ingredients ; then pour in molds wet in cold water. LEMON SNOW JELLY. Dissolve one box of gelatine in nearly a quart of boiling water, then add the juice of five lemons and enough of sugar to sweeten to taste ; strain and set aside until nearly cool. Beat the whites of five eggs and whip into the jelly ; turn into a dish and let it stand until cold. After it becomes cold decorate with pieces of red jelly. MUSCADINE JELLY. Pulp the muscadines, saving all the pulp and juice, and to one quart throw in a dozen or so of the hulls to give it a rich crimson color. Without the hulls the jelly will have a muddy color, and too much of them gives a dark ugly red. After putting in the hulls, if you find there is not juice enough to prevent scorching, add a little water, then set on a brisk fire and let it cook from twenty to thirty minutes ; remove from the fire and strain through a flannel bag. This is the only time it must be strained. To one quart of juice add one pint of sugar, and return to the fire and let it boil hard twenty minutes without stirring. Then take out a little in a saucer and let it cool ; if not stiff enough let it boil longer. ORANCE JELLY.