the
fire and boil steadily twenty minutes. Warm the sugar in the oven, add
it to the boiling juice and stir well. Boil three minutes. Try a little
on a saucer. If it "jells," pour into jelly glasses, placing a silver
spoon in each to prevent cracking the glass. Set in the sun until it is
firm, then cover with melted paraffine. Another method is to boil the
strained juice ten minutes, then add the sugar and boil ten more
minutes. This makes a stiff, firm jelly but the first method makes more
delicate jelly. Make grape jelly the same as currant, using green
grapes if possible. Grapes must be fresh and not over ripe or they will
not "jell" nicely.--Mrs. Whitehead.

RASPBERRY JELLY.--Select red raspberries that are firm and if possible,
not quite ripe. Set them over a slow fire after crushing them with a
potato masher. Boil five minutes, then strain through a jelly bag and
measure. Use the same measure of sugar. Boil the juice fifteen minutes,
add the sugar and boil five minutes. Or to each three pints of
raspberry juice add one pint of currant juice and proceed as for
currant jelly. Strawberries are used the same as raspberries, selecting
firm, solid fruit that is practically ripened, if possible. It may also
be combined with apple juice instead of currant juice, if liked.--Mrs.
Whitehead.

CRAB APPLE JELLY.--Wash and quarter fresh, firm crab-apples and cover
with water allowing one quart of water to each pound of fruit. Cover
the kettle and boil twenty minutes. Drain in jelly bag over night.
Allow half a pound of sugar to each pint of juice. Boil juice ten
minutes, add warm sugar, boil up once and try the jelly, which should
jelly instantly.--Mrs. Whitehead.

WILD PLUM JELLY.--Sprinkle the washed plums with a little soda; cover
with boiling water and stand ten minutes; then drain and cover with
fresh boiling water and cook thoroughly, to a mush. Squeeze through a
jelly bag and proceed as in making currant jelly. Cultivated plums are
cooked in a little water until soft and tender and then strained in a
jelly bag and used like currants. Many colors are possible from the
different varieties of plums and as many fine flavors.

FANCY JELLIES.--Three pints of pineapple juice to one pint of apple
juice and an equal measure of sugar makes nice pineapple jelly. A rose
geranium leaf in each glass of apple jelly is liked by many. A
delicious mint flavor may be given to apple jelly by lining the bottom
of a jelly glass with min