juice; if in several lumps the proportion of sugar must be reduced to
approximately 3/4 the amount of the juice. If the pectin is not in
lumps, the sugar should be one-half or less of the amount of juice.

The housewife will do well before making the test to taste the juice, as
fruits having less acid than good tart apples probably will not make
good jelly, unless mixed with other fruits which are acid.

TO COVER JELLY GLASSES

There are three common methods of covering jelly tumblers: (1) Dip a
piece of paper in alcohol; place it on top of the tumbler as soon as the
jelly is cold; put on the tin cover and force it down firmly. (2) Cut a
piece of paper large enough to allow it to overlap the top of the
tumbler at least one-half inch on all sides; dip the paper in
slightly-beaten white of egg; cover the glass as soon as the jelly cools
and press down the paper until it adheres firmly. (3) When the jelly has
become cold, cover the top with melted paraffin to a thickness of
one-third of an inch.

To mark jelly glasses sealed with paraffin, have the labels ready on
narrow slips of paper not quite as long as the diameter of the top of a
glass, and when the paraffin is partially set, but still soft, lay each
label on and press gently.

*JELLIES*

CURRANT JELLY

Pick over half ripe currants, leaving stems on. Wash and place in
preserving kettle. Pound vigorously with wooden masher until there is
juice enough to boil. Boil slowly until fruit turns white and liquid
drops slowly from the spoon. Stir to prevent scorching.

Remove from fire. Take an enamelled cup and dip this mixture into the
jelly bags, under which large bowls have been placed to catch the drip.
Drip overnight.

Next morning measure the juice. For every pint allow a pint of
granulated sugar, which is put in a flat pan. Juice is put in kettle and
allowed to come to boiling point. Sugar is placed in oven and heated.
When juice boils add sugar and stir until dissolved.

When this boils remove from fire and skim. Do this three times. Now test
liquid with syrup gauge to see if it registers twenty-five degrees.
Without gauge let it drip from spoon, half cooled, to see if it jells.
Strain into sterilized jelly glasses. Place glasses on a board in a
sunny exposure until it hardens Cover with melted paraffin one-fourth
inch thick.

RASPBERRY AND CURRANT JELLY

Follow the recipe for Currant Jelly, using half raspberries and half
currants.

R