sugar and fruit, and cooked at least 20 minutes.

JELLIES.

Fruit jellies are made of equal parts of clear fruit juice and sugar.
Crab apples, currants, and quinces are the most reliable fruits for
jelly. Cook the fruit--currants may be mashed and drained without
cooking--until soft. Drain over night through a flannel bag. In the
morning measure 1 pint of sugar for each pint of juice. Heat the sugar
in a large earthen bowl in the oven, stirring often to prevent
burning. Let the juice boil 20 minutes; then add the hot sugar and
boil about 5 minutes longer, or until it thickens when dropped from a
spoon.

* * * * *

SUGGESTIONS FOR YOUNG HOUSEKEEPERS.

Carefully supervise the daily dietary so that a reasonable proportion
of the necessary food elements may be provided. See that the
proportion of proteid is one part to four of carbohydrates and fats.
Adapt the dietary to the season and climate. Do not waste time and
money in preparing rich puddings, entrees, cakes, etc., when fresh
fruit, vegetables, salads, etc., are so much more nutritious,
economical and convenient. Arrange to have a variety of
food--different kinds of meat, fish, and poultry--cooked in various
ways. See that suitable food is provided for the children; especially
pure milk and food containing mineral salts. Do not allow children to
use tea, coffee, or other stimulants. A glass of hot milk (not boiled)
is the best stimulant for a child when wearied with study or over
exertion of any kind.

See that the water which has stood in the pipes over night is drawn
before filling the tea-kettle for breakfast, or using the water for
porridge or other purposes. Rinse the tea-kettle every morning before
using. Never use water from the hot tank for cooking. See that the
water used for drinking purposes is pure; if suspicious, either have
it filtered or boiled before using. Do not allow soiled rags, dish
cloths or towels to lie around the kitchen. Wash and scald the dish
cloths and towels after each dish washing, hanging them outside to
dry--if possible. Keep plenty of clean towels; some fine ones for
glass and china, coarser ones for general use. Have special cloths for
kitchen use. Keep a holder within reach of the oven so as to avoid
burning the fingers, or using an apron. See that a kettleful of
boiling water is poured down the sink pipes every day.

All boxes, jars and shelves in which food is kept, must be kept
scrupul