Currant jelly wants to be made the last of June, not later than the fourth of July; then the fruit is at its best. Pick over currants, but do not remove stems. Wash and drain. ]\Iash a few in the bottom of a pre- serving-kettle; a wooden potato-masher is the best thing for the purpose. Continue until the berries are all used, then cook slowly until the currants look white. Strain through a coarse sieve, then through two thick- nesses of cheesecloth. Measure, bring to boiling-point, and boil rapidly for ten minutes. Add equal quan- tities of sugar that has been heated in oven in a wide, shallow pan. Bring to a boil, and boil for five minutes. Turn into your glasses, seal with paraffin cover, and place in cool, dry place. Currant and Red Raspberry Jelly. Use equal parts of currants✪ Currant and Red Raspberry Jelly and red raspberry, and follow the rule for the currant jelly. Blackberry Jelly. Follow the rule for the currant jelly, using black- berries instead of currants✪ Blackberry Jelly. 358 SCIENTIFIC COOKING. Grape Jelly. Grapes should be picked over, washed and stems re- move✪ Grape Jellyd. Put into preserving-kettle, heat to boiling- point, mash, and boil for thirty minutes. Strain through the coarse sieve, and proceed same as for cur- rant jelly. Wild grapes are best for flavor in making the grape jellies for eating with meats. Green Grape Jelly. Grapes should be gathered just as they begin to turn✪ Green Grape Jelly, and you make them same as grape jelly. Peach and Apple Jelly. Use equal parts of peaches✪ Peach and Apple Jelly and apples, and pro- ceed same as for apple jelly. Plum Jelly. Use the Damson plum for this jelly.✪ Plum Jelly Pick over, wash, and prick each Damson with a large needle. Make same as currant jelly, using three-fourths as much sugar as you have fruit juice. Barberry Jelly. Pick fruit for this jelly before the frost comes✪ Barberry Jelly, while some of the fruit is still green. Make same as currant jelly. Blackberry Jam. Pick over berries, place a few in bottom of pre- serving-kettle, and mash, using a wooden potato-masher, and continue until all are mashed. Slowly heat to boiling-point, and add equal amount of sugar.✪ Blackberry Jam Cook slowly for one hour. Put in wide-mouthed glass jars or tumblers. Seal with paraffin and put on cover to FRUITS FRESH, CANNED AND PRESER\^ED, 359 teep out the dust. Keep in cool, dry place. Paraffin can be removed as you use the fruit, washed off and used again. Raspberry Jam. Vse the recipe for blackberry jam, using raspberries instead of the blackberry.✪ Raspberry Jam You can use either the *' black-cap" or the red raspberry. Orange Marmalade. Select sour, smooth-skinned oranges. "Phoroughly wash and wipe. Weigh oranges and allow three-fourths their weight in cut sugar.✪ Orange Marmalade Remove peel in quarters. Cook until soft in boiling water to cover; drain, and with a spoon or silver fruit-knife remove the white lining, and with a sharp pair of scissors cut the thin yellow portion into fine strips. Divide oranges into sections, and remove all tough part and seeds. Put into kettle and heat to boiling-point. Gradually add sugar and cook slowly one hour. Add peel and cook one hour longer. Turn into glass tumblers, and seal. Grape=fruit Marmalade. Prepare same as orange marmalade,✪ Grape-fruit Marmalade using care to remove all the white lining, as it is very bitter, but the grape-fruit makes fine marmalade. Quince Honey. ✪ Quince Honey

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Currant jelly wants to be made the last of June, not later than the fourth of July; then the fruit is at its best. Pick over currants, but do not remove stems. Wash and drain. ]\Iash a few in the bottom of a pre- serving-kettle; a wooden potato-masher is the best thing for the purpose. Continue until the berries are all used, then cook slowly until the currants look white. Strain through a coarse sieve, then through two thick- nesses of cheesecloth. Measure, bring to boiling-point, and boil rapidly for ten minutes. Add equal quan- tities of sugar that has been heated in oven in a wide, shallow pan. Bring to a boil, and boil for five minutes. Turn into your glasses, seal with paraffin cover, and place in cool, dry place. Currant and Red Raspberry Jelly. Use equal parts of currants and red raspberry, and follow the rule for the currant jelly. Blackberry Jelly. Follow the rule for the currant jelly, using black- berries instead of currants. 358 SCIENTIFIC COOKING. Grape Jelly. Grapes should be picked over, washed and stems re- moved. Put into preserving-kettle, heat to boiling- point, mash, and boil for thirty minutes. Strain through the coarse sieve, and proceed same as for cur- rant jelly. Wild grapes are best for flavor in making the grape jellies for eating with meats. Green Grape Jelly. Grapes should be gathered just as they begin to turn, and you make them same as grape jelly. Peach and Apple Jelly. Use equal parts of peaches and apples, and pro- ceed same as for apple jelly. Plum Jelly. Use the Damson plum for this jelly. Pick over, wash, and prick each Damson with a large needle. Make same as currant jelly, using three-fourths as much sugar as you have fruit juice. Barberry Jelly. Pick fruit for this jelly before the frost comes, while some of the fruit is still green. Make same as currant jelly. Blackberry Jam. Pick over berries, place a few in bottom of pre- serving-kettle, and mash, using a wooden potato-masher, and continue until all are mashed. Slowly heat to boiling-point, and add equal amount of sugar. Cook slowly for one hour. Put in wide-mouthed glass jars or tumblers. Seal with paraffin and put on cover to FRUITS FRESH, CANNED AND PRESER\^ED, 359 teep out the dust. Keep in cool, dry place. Paraffin can be removed as you use the fruit, washed off and used again. Raspberry Jam. Vse the recipe for blackberry jam, using raspberries instead of the blackberry. You can use either the *' black-cap" or the red raspberry. Orange Marmalade. Select sour, smooth-skinned oranges. "Phoroughly wash and wipe. Weigh oranges and allow three-fourths their weight in cut sugar. Remove peel in quarters. Cook until soft in boiling water to cover; drain, and with a spoon or silver fruit-knife remove the white lining, and with a sharp pair of scissors cut the thin yellow portion into fine strips. Divide oranges into sections, and remove all tough part and seeds. Put into kettle and heat to boiling-point. Gradually add sugar and cook slowly one hour. Add peel and cook one hour longer. Turn into glass tumblers, and seal. Grape=fruit Marmalade. Prepare same as orange marmalade, using care to remove all the white lining, as it is very bitter, but the grape-fruit makes fine marmalade. Quince Honey.

Scientific cooking with scientific methods