The Rural cook book

quickly over it; this will generally occur after five or ten minutes' boiling. Take from the fire and pour into jelly glasses. Let stand until cold, pour over the top of each glass a little melted paraffin, and when it hardens Plum Jelly. — Pour boiling water over one-half peck of plums placed in a colander. Then put them in a preserving kettle, pour over them just enough water to cover and boil until the plums have become soft and the juice has flowed out. Drain through a colander, then through a jelly bag without squeezing. Measure juice and put to boil in preserve kettle. Add one dozen blanched plum kernels. Allow an equal measure of granulated sugar and put it to heat in shallow pans in the oven. When the juice has boiled 20 minutes skim well, add the hot sugar, stir until dissolved, let come to the boiling point, take immediately from the fire and fill into glasses which have been rolled in boiling water, drained and stood upright on a cloth folded in a shallow pan of boiling water. Use a small teacup to dip the jelly into the tumblers, and fill them very full. Cover airtight next day. The pulp remaining may be used to make a little marmalade, allowing three-quarters of a. pint of sugar to one pint of pulp, and a few blanched kernels from the plum stones. Plum and Green Grape Jelly, — Plums mixed with green grapes make the most delicious of all tart jellies. Small yellow plums are the best. Wash, pick and scald them with their own bulk of green grapes picked from the stem, strain out the juice, let it settle 10 minutes, then pour it carefully off the sediment. Put in a shallow kettle over a quick fire, boil for five minutes, skimming well; then add for each pint of juice a pound and a quarter of very hot granulated sugar; stir hard until the sugar dissolves ; then skim again and boil hard for two minutes. Drop a little in ice water — the minute this hardens take it off the fire and pour into hot glasses. Plum and Peach. — Japan plums not quite ripe, with a few peaches, make a nice clear amber jelly. Quince Jelly.— Simmer the quinces in a stone jar till tender in enough water to cover them. Drip and strain the juice and boil 20 minutes before adding, an almost equal amount of sugar. This will be a beautiful color if well made and have a delicate flavor. 'Quince Jelly No. 2. — Place the parings and cores left from preserving in the preserving kettle, cover with cold water and cook until the parings are soft ; strain through cheesecloth, measure, and when boiling hard, put a pound of white sugar to each pint of the juice. Boil hard until it will set Ten minutes of bard boiling is usually enough ; then pour into Quince and Cranberry. — Stew cores and skins of quinces In very little water, and strain the juice as for quince jelly; stew tart cranberries separately in very little water, strain, and combine with an equal proportion of quince juice. Add to the combined juices one cupful of sugar to each cupful of juice, and boil briskly until it jellies.