Wash and ])ick one quart of cranberries; j)ut them into a kettle with 1 pint of v.'ater. Cover the kettle, bring the cranberries to boiling point, put them through a colander, pressing out as much of the flesh as possible. Add to the cranberries 1 ])ound of sugar. Stir over the fire until the sugar is dissolved and the mixture reaches the boiling point. Turn at once into moulds and stand away to harden. For cranberry sauce simply add another 4 pint of water✪ How to Make Cranberry Jelly and boil the mixture for about 5 minTites. This boiling will invert tlie sugar and the mixture will re- main soft. Delicious Rhubarb Jelly. Cut rhubarb into pieces an inch in length, and then place it in a dish with a cupful of sugar, 1 of water, a little ginger root and lemon peel, and bake until the rhubarb is tender. Put some pink gelatine to soak : soften over hot water ; strain into the rhubarb; add the juice of a lemon. Pour into a mould and chill. Serve witli whip|)ed ci'oam. Currant Jelly. .Squeeze out juice, and io one pint of juice take one pint of sugar. Boil the juice two mimites. then add the sugar liot and boil one minute longer. Pour out into glasses and cover. ITeat sugar in oven, but do not brown it. Make a pint at a time. ]\Ins. Florexce Piper. Jellied Currants. Take currants freshly picked, stem and wasli. To every cupful of currants take one cupful of granulated sugar✪ Jellied Currants. Put a little water in granite Icettle, add sugar and let boil to a syru]). but not until it hairs. Add the whole currants and boil •<J() minutes. Put in jelly glas.se.s, and when cold [uit away as ordinary jelly. Mrs. E. C. Cooley. 150 vSUPKKlOK COOK BOOK Currant Jim-Jam. Five (•iij)s eiirrant juice, 2 oranges (pul]) scooped out), 5 cups sugar, -J lb. seeded 1-aisins, skin of 1 orange✪ Currant Jim-Jam grated. Boil to jelly, (irape juice may be used in place of currant juice. Mrs. Harry Hulst. Strawberry Jam. Take a quai't of firm ripo berries. One quart of granulated sugar.✪ Strawberry Jam Put sugar in preserving kettle. Add just enough water to moisten the sugar tlioroughly, boil until it hairs from the spoon. Then add the berries and boil briskly for 20 minutes, or until it assumes a jelly-like consistency when dropped from a spoon. E:\ema M. Willis, Canton, Ohio. Strawberry Jam. Boil ber]-ies -i hour. Allow 1 cup juice to 1 cup sugar and boil 25 minutes. Seal when cold. Mrs. W. J. Stuomvall. Peach Marmalade. One cup of peaches, 1 cup of sugar✪ Peach Marmalade, let stand to draw. Boil from 1-i to 2 hours. Mrs. W. J. Stromvall. Peach Marmalade. One pound sliced peaches, tliree-quarters pound sugar, one-half cup of water. Hoil one-half to three-quarters of an hour. Mrs. C. M. Leonard. Pineapple Marmalade. Pare and grate the pineapple, measure tlu' ])ulp, and to each pint allow f of a ])ound of granulated suga✪ Pineapple Marmalader. Put the pineapple in a porcelain-lined kettle, cook slowly for 20 minutes; add the sugar, and cook for 20 minutes longer. Put at once into jars and seal. Orange Marmalade. One doz. oranges, 4 lemons sliced as thin as possible and cut in halves. Weigh, and to every pound of fruit add 3 pints of water✪ Orange Marmalade and let boil | hour. Set aside and let stand 24 hours, then weigh this mixture and to every pound add li lbs. of sugar and boil 40 minutes. l\Ii!S. S. Mitchell. Orange Marmalade.

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Wash and ])ick one quart of cranberries; j)ut them into a kettle with 1 pint of v.'ater. Cover the kettle, bring the cranberries to boiling point, put them through a colander, pressing out as much of the flesh as possible. Add to the cranberries 1 ])ound of sugar. Stir over the fire until the sugar is dissolved and the mixture reaches the boiling point. Turn at once into moulds and stand away to harden. For cranberry sauce simply add another 4 pint of water and boil the mixture for about 5 minTites. This boiling will invert tlie sugar and the mixture will re- main soft. Delicious Rhubarb Jelly. Cut rhubarb into pieces an inch in length, and then place it in a dish with a cupful of sugar, 1 of water, a little ginger root and lemon peel, and bake until the rhubarb is tender. Put some pink gelatine to soak : soften over hot water ; strain into the rhubarb; add the juice of a lemon. Pour into a mould and chill. Serve witli whip|)ed ci'oam. Currant Jelly. .Squeeze out juice, and io one pint of juice take one pint of sugar. Boil the juice two mimites. then add the sugar liot and boil one minute longer. Pour out into glasses and cover. ITeat sugar in oven, but do not brown it. Make a pint at a time. ]\Ins. Florexce Piper. Jellied Currants. Take currants freshly picked, stem and wasli. To every cupful of currants take one cupful of granulated sugar. Put a little water in granite Icettle, add sugar and let boil to a syru]). but not until it hairs. Add the whole currants and boil •<J() minutes. Put in jelly glas.se.s, and when cold [uit away as ordinary jelly. Mrs. E. C. Cooley. 150 vSUPKKlOK COOK BOOK Currant Jim-Jam. Five (•iij)s eiirrant juice, 2 oranges (pul]) scooped out), 5 cups sugar, -J lb. seeded 1-aisins, skin of 1 orange grated. Boil to jelly, (irape juice may be used in place of currant juice. Mrs. Harry Hulst. Strawberry Jam. Take a quai't of firm ripo berries. One quart of granulated sugar. Put sugar in preserving kettle. Add just enough water to moisten the sugar tlioroughly, boil until it hairs from the spoon. Then add the berries and boil briskly for 20 minutes, or until it assumes a jelly-like consistency when dropped from a spoon. E:\ema M. Willis, Canton, Ohio. Strawberry Jam. Boil ber]-ies -i hour. Allow 1 cup juice to 1 cup sugar and boil 25 minutes. Seal when cold. Mrs. W. J. Stuomvall. Peach Marmalade. One cup of peaches, 1 cup of sugar, let stand to draw. Boil from 1-i to 2 hours. Mrs. W. J. Stromvall. Peach Marmalade. One pound sliced peaches, tliree-quarters pound sugar, one-half cup of water. Hoil one-half to three-quarters of an hour. Mrs. C. M. Leonard. Pineapple Marmalade. Pare and grate the pineapple, measure tlu' ])ulp, and to each pint allow f of a ])ound of granulated sugar. Put the pineapple in a porcelain-lined kettle, cook slowly for 20 minutes; add the sugar, and cook for 20 minutes longer. Put at once into jars and seal. Orange Marmalade. One doz. oranges, 4 lemons sliced as thin as possible and cut in halves. Weigh, and to every pound of fruit add 3 pints of water and let boil | hour. Set aside and let stand 24 hours, then weigh this mixture and to every pound add li lbs. of sugar and boil 40 minutes. l\Ii!S. S. Mitchell. Orange Marmalade.

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