desired,
filter it through a piece of cheese cloth previously wrung out of hot
water. Boil the juice,--rapidly at first, but more gently as it becomes
thickened,--until of the desired consistency. The time required will
vary with the quantity of juice, the shallowness of the dish in which it
is boiled, and the heat employed. One hour at least, will be required
for one or two quarts of juice. When the juice has become considerably
evaporated, test it frequently by dipping a few drops on a plate to
cool; and when it jellies sufficiently, remove at once from the fire. A
much larger quantity of juice will be needed for jelly prepared in this
manner than when sugar is used, about two quarts of juice being required
for one half pint of jelly. Such jelly, however, has a most delicious
flavor, and is excellent served with grains. Diluted with water, it
forms a most pleasing beverage.

BERRY AND CURRANT JELLIES.--Express the juice according to the
directions already given. For strawberries, red raspberries, and
currants, allow three fourths of a pound of sugar to a pint of juice.
Black raspberries, if used alone, need less sugar. Strawberry and black
raspberry juice make better jelly if a little lemon juice is used. The
juice of one lemon to each pint of fruit juice will be needed for black
raspberries. Two parts red or black raspberries with one part currants,
make a better jelly than either alone. Boil the juice of strawberries,
red raspberries, and currants twenty minutes, add the sugar, and finish,
as previously directed. Black raspberry juice is much thicker, and
requires less boiling.

CHERRY JELLY.--Jelly may be prepared from cherries by using with
the juice of cherries an equal amount of apple juice, which gives an
additional amount of pectose to the juice and does not perceptibly
change the flavor.

CRAB APPLE JELLY.--Choose the best Siberian crab apples; cut into
pieces, but do not pare or remove seeds. Place in a porcelain-lined or
granite-ware double boiler, with a cup of water for each six pounds of
fruit, and let them remain on the back of the range, with the water
slowly boiling, seven or eight hours. Leave in the boiler or turn into a
large china bowl, and keep well covered, all night. In the morning drain
off the juice and proceed as for apple jelly, using from one half to
three fourths of a pound of sugar to one of juice.

CRANBERRY JELLY.--Scald the berries and express the juice for other
jellies. Measur