Making Jelly.--Crab apples, snow apples, early summer
apples, grapes, currants, blackberries, raspberries, quinces, barberries
are the fruits most commonly used for making jellies.

General Directions for Making Jelly.--Wash the fruit, remove the stems and
imperfections. Cut large fruit into pieces. With fruit such as apples or
quinces add enough water to cover them, but with watery fruits, such as
grapes and currants, omit any water. Cook the fruit, until the juice
flows, keeping it just below the boiling point. Remove from the fire and
strain through a pointed bag, hung at some height. Allow all the juice
possible to drip through before squeezing the bag and keep this juice by
itself. Then squeeze the bag and use the juice thus obtained for second
grade jelly, which, while it is not as clear as the first lot, can be used
for jelly cakes, etc. Measure the juice, bring to the boiling point, boil
slowly two or three minutes, then add an equal quantity of heated sugar.
Boil until the jelly thickens when dropped upon a cold plate. Pour slowly
into sterilized jelly glasses and set away to harden. The jelly bags
should be sterilized before using.

Apple Jelly.--Wipe the apples, remove the stem and blossom ends and cut
into quarters. Put into granite or, porcelain lined preserving kettle and
add enough cold water to come nearly to the top of the apples. Cook slowly
until the apples are soft. Mash and strain through a coarse sieve. Allow
the juice to drip through a jelly bag. Boil slowly for about 20 minutes,
add an equal quantity of heated sugar, cook for about five minutes or
until the jelly will harden when dropped on a cold saucer. Pour into
sterilized jelly glasses and seal when cold. If the apples are pared a
very light colored jelly is obtained.

Crab Apple Jelly.--Follow the recipe for apple jelly and use red cheeked
crab apples, if possible.

[824 MOTHERS' REMEDIES]

Quince Jelly.--Follow the recipe for apple jelly, substituting quinces for
apples. Remove the seeds from the fruit. Sometimes apples and quinces are
used in combination and make an excellent jelly.

Grape Jelly.--Pick over the grapes, wash and remove stems. Heat to the
boiling point, mash and boil 30 minutes. Strain through a jelly bag,
return the juice to the kettle and boil slowly for about five minutes. Add
an equal quantity of heated sugar. Boil three minutes or until it hardens
on a cold plate. Skim if necessary. Pour into sterilized jel