the fruit. Put a pound of loaf sugar to every pint of juice and the juice
of one lemon, and put the liquor over the fire in a preserving kettle.
Boil steadily for twenty minutes or so, skimming occasionally. Boil the
jelly glasses in hot water and fill them with the jelly while hot. This
jelly will keep for an unlimited time if kept in a cool, dry place.

3. Currant Jelly.--The currants should be washed very thoroughly, but do
not stem; put in a kettle, scald them but do not cook. Cool and strain;
boil the juice alone for twenty minutes. Weigh the sugar, and to a pint of
juice use a pound of sugar. Have the sugar in the oven browning lightly
and heating thoroughly. When the juice has boiled twenty minutes stir in
the sugar until it dissolves; then put into glasses and keep in a cool
place.

4. Blackberry Jelly.--Cook the berries until tender, then strain the juice
from them. Add an equal quantity of sugar. Boil hard for twenty minutes,
then pour into moulds or jelly glasses.

5. Cranberry Jelly.--Take two pounds of sugar, granulated, one quart of
water and three quarts of cranberries. Cook thoroughly, mashing all the
berries fine, then put all through a fine sieve. Return the juice to the
stove and cook fifteen minutes more; pour into glasses and seal when cool.

[846 MOTHERS' REMEDIES]

6. Grape Jelly.--Select grapes that are partially ripe, as they make the
prettiest jelly, and to every eight pounds of fruit take a large cupful of
water; put them into a porcelain-lined kettle and boil until quite soft;
strain through a cloth. Measure the juice, then measure and put away the
same quantity of sugar. Let the juice boil half an hour, then add the
sugar and let it boil five or ten minutes longer. All jellies to be good,
should have nearly all the boiling done before the sugar is added.

7. Rhubarb and Apple Jelly.--Cut up your rhubarb and wash it; put on the
fire without any water at all. Take good sour apples, pare and quarter and
cook in a very little water. Strain the juice from both and put them on
the stove to cook for fifteen minutes. Then add the heated sugar, using
three-fourths as much sugar as juice. Boil hard for twenty minutes, turn
into glasses and set in the sun, if possible, for half a day. Seal the
next day.

8. Spiced Grape Jelly.--Take grapes half ripe, crush all the juice out
well and strain. Take equal quantities of juice and sugar; to each quart
of juice add one-half teaspoonful of clo