ves.--

3 lbs. Currants. 3 lbs. Sugar. 4 qts. Raspberries.

Pick over, wash and drain the currants. Put into a preserving kettle and
mash. Cook one hour and strain through cheesecloth. Return to the kettle,
add the sugar, heat to the boiling point, cook 20 minutes. Add the
raspberries and cook until soft. Fill jars to over-flowing and seal. If
the seeds of the currants are not objectionable the mixture need not be
strained.

JELLIES.--Fruits to be used in making jelly should be underripe, rather
than over-ripe. Green fruit contains two substances, called "pectase" and
"pectose" and, by the action of the sun in ripening, these substances
change into pectin which makes fruit jelly. If the fruit is over-ripe the
pectin breaks down into pectosic acid which has not the power of jellying;
and as a result the fruit does not jell. If the fruit is a little
under-ripe pectin is formed through cooking, and it is often advisable to
add some green fruit to the ripe fruit in making jelly. Nearly all
failures in jelly making are due either to over-ripe fruit or to the use
of too much heat, because in both cases the pectin is lost.

To Prepare Glasses for Jelly.--Wash the glasses, put in a kettle of cold
water, heat the water gradually to the boiling point, and boil for fifteen
minutes. Remove the glasses and drain; place, while filling, on a cloth
wrung out of hot water. If the glasses are wrapped in brown paper with the
mouths uncovered they will not break.

[DOMESTIC SCIENCE 823]

To Cover Jelly Glasses.--First: with paraffin. Melt the paraffin over hot
water and pour over the jelly when cold about one-fourth inch thick. Be
sure to use hot water in melting the paraffin, as it is apt to explode if
heated to too high a degree.

Second.--Cut two pieces of white paper, one just the size of the glass and
the other larger; dip the first cover in brandy or alcohol and press down
tightly over the jelly. White of egg or water may be used, but it is not
so good. Then cover with the second paper, sealing edges with white of
egg. A tin cover could be used in place of the last paper.

To Make a Jelly Bag.--Take a piece of flannel about three quarters of a
yard long, fold the opposite corners together and sew in the shape of a
cornucopia, rounding at the end; if the seam is felled it will be more
secure. Bind the top with tape and finish with two or three heavy loops by
which it may be hung.

Good Fruits for