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Eound to pound fruit, and let stand one day. Then simmer' gently alf an hour and boil rapidly fifteen minutes. Remove scum as fast as it raises and stir constantly. May be flavored nicely by cracking a few stones and adding kernels just before jam is done. The sweet varieties of plums do not require so much sugar. Quince Jam. — Boil fruit in as little water as possible until soft enough to break easily ; pour off all water and rub with spoon until entirely smooth. To each pound quince add ten ounces brown sugar, and boil twenty minutes^ stirring often. A more elaborate recipe requires seven pounds quinces, two of sour oranges and nine of sugar : cut quinces into dice wid boil with them in one quart water, one-thira or less of the orange rind; when quinces are tender ada oranges and sugar and boil fifteen minutes. If sour oranges cannot be obtained use lemons. If quinces are not acid use less sugar. Very excellent. Raspberry Jam. — Use small or crushed berries, carefully rejecting all decaved ones; prepare as directed, and allow two-thirds their weight in sugar ; crush the berries in preserving kettle with potato-masher or wooden spoon, and beat well and boil fifteen or twenty minutes, add sugar and finish as in general directions. Or add currants in proportion of one-third currants to two-thirds raspberries ; or use only the juice of currants, half pint to each quart mashed raspberries, and as a substitute two or three tablespoons currant jelly may be well beaten, thinned with a little water and added as the juice. Another method of making is to crush the berries and sugar together, and let stand two or three hours before ccooking, then proceed as above. Make Strawberry Jam same way, allowing sugar in proportion of three-fourths the weight of the fruit. Frmt Jellies. Vegetable jelly is a distinct principle existing in froltB, which possesses the property of gelantinizing when boiled and cooled, and is a principle entirely different from the gelatine of animal bodies, although the name of jelly, common to both, sometimes leads to an erroneoDs idea on the subject. When made of gelatine, jellies have no nutrition, fuid are simply used to carry a palatable flavor, but the fruit jellies are wholesome as well as palatable. Always make in a porcelain or granite iron-ware kettle. Never use tin utensils either in preparing the juice or making the jelly. Use the best refined or granulated sugar, and do not have the fruit, especially currants and grapes, overripe. To make clear, handsome jelly the fruit must be quite fresh and all blemishes removed. Currants and berries must be made up as soon as picked, and should never be gathered immediately after a rain, as they are greatly impoverished by the moisture absorbed. Never on any account let them stand overnight. Nearly all fruit jellies may be made in same way, whether currant, plum, crab-apple, gooseberry, quince, apple, peach or grape, using less sugar for the sweeter fruits. The first five fruits mentioned jelly very easily and quickly, and the others will give no trouble if directions are faithfully followed. Cherries will not jelly alone, and must be mixed with one-fourth their quantity of currants, or gelatine may be used with them, an ounce to a quartof juice. All fruit forms into jelly more readily if notquite ripe.