JELLIES.

PRESS the strawberries through a jelly press, or boil and mash them to a pulp and strain through a flannel bag. A good way to do this is to hang up the bag on a strong nail and let it drip into a bowl. In the meantime get all your jelly-glasses ready and roll them in hot water. Take a pint of juice and a pint of sugar at a time and no more. You will have better jelly and it will not take any more time. I always put a pint of juice into the preserving kettle, set it on red-hot coals, and as soon as it boils throw in the sugar and stir with a silver spoon. Then put fine kindling wood under the kettle and let it boil hard until it rises clear to the top, allowing it to boil in this way for five minutes by the clock. It will then be so thick that it will boil with a "thud," and can not rise any more. Pour into your glasses, filling them to the brim, reserving, however, a pint of the juice to repeat the above. Try this method, and you will never follow the old-fashioned way again. By adding lemon juice to the strawberries your jelly will be firmer (raspberry and strawberry jellies are never as firm as other jellies). You may boil a vanilla bean in the preserving kettle with the berries, which makes a very nice flavor. Try it.

Pare the peaches; cut them up in small slices, and crack one-fourth of the kernels, and put all in the jar with the peaches. Heat in a dish-pan of boiling water, but do not add any water to the peaches; stir them from time to time until they are boiled to the consistency of mush. Strain through a bag, and to every pint of juice add the juice of a lemon. Measure again after adding the lemon-juice, and add a pint of sugar to a pint of juice. Boil a pint at a time, adding sugar when the juice begins to boil. Boil fast and hard five minutes. Allow five minutes by the clock for each pint of juice and sugar. Always have the pint measure filled with juice, so as to lose no time in getting the kettle to boil. You may weigh the sugar if more convenient--a pound to a pint. Fill in glasses immediately. When cold dip tissue or fine note-paper in the white of egg, and lay on top of each glass. Cut around with scissors, put on covers, or tie up with stout paper. Each glass should be labeled.

Put the berries into a stone jar. Set this in a kettle of warm water, and let it boil, closely covered, until the berries are broken to pieces. Strain through a flannel jelly-bag. If you have none use a stout, coarse kitchen towel, pressing only a few handfuls at a time. To each pint of juice allow a pint or pound of sugar. Measure the juice and set it on a very hot fire in a preserving kettle. As soon as it boils throw in the sugar; stir with a silver or wooden spoon, and let it boil five minutes by the clock, and so hard, too, as to require constant watching, and in a two-gallon kettle at that, boiling only a pint at a time. Remember, this is very important, a pint at a time. Do this, and your jelly will never fail to harden almost before it is cold. Measure while your jelly is boiling, so as not to lose a moment's time. Have jelly-glasses ready, cleaned and rolled in hot water, so as to prevent cracking, and have enough kindling-wood at hand to keep the kettle boiling.

In making this jelly follow the above receipt.

Mix equal parts of currants and raspberries, and proceed as with currant jelly. The flavor is exquisite and is especially nice for cakes, creams, charlottes, etc.

Put the grapes on to boil in a stone jar set in a vessel of water. Do not add any water to the grapes and let them boil a few hours, then strain through a jelly-bag or fruit-press. Boil a pint at a time. When the juice boils hard, add a pound of sugar. If wild grapes add a pound and a quarter of sugar. Boil fully five minutes and proceed as you would with currant jelly. When cold cover with a paper dipped in white of egg. Cover and label.

(No. 1.) Take one pint of wine and two pounds of sugar. Soak one package of gelatine in one pint of water, juice of two lemons and grated peel of one, and a good pinch of cinnamon. After the gelatine has soaked for one hour, pour in all the above ingredients and one quart of boiling water. Stir until all is dissolved, then strain through a flannel bag. Wet your molds with cold water, pour in the jelly and set away in a cold place.

(No. 2.) Dissolve one box of gelatine in a pint of boiling water, add one pound of loaf sugar and a quart of wine. Stir this mixture very hard and pour through a jelly-bag and then into a mold that has has been washed in cold water. When congealed, wrap a cloth dipped in warm water around the mold and turn out the jelly.

Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins on and boil the seeds also. Put on enough water to just cover, boil on the back of the stove, closely covered, all day. Then put in jelly-bag to drip all night. Next morning measure the juice. Allow a wineglassful of white wine and juice of one lemon to every three pints of juice. Then boil a pint at a time, with a pound of sugar to every pint. Very good.

Take equal quantities of fully ripe strawberries, raspberries, currants and red cherries. The cherries must be stoned, taking care to preserve the juice and add to rest of juice. Mix and press through a jelly-press or bag. Measure the juice, boil a pint at a time, and to every pint allow a pound of sugar and proceed as with other fruit jellies.

Choose nice, large, fresh red raspberries, weigh them and allow three-quarters of a pound of sugar to every pound of fruit. Make a syrup by boiling a pint of water to every two pounds of sugar. When the syrup is clear put in the berries and let them boil up once. Then remove from the fire and let them remain in a covered bowl over night; then press through a jelly-bag and boil until clear and thick; when cold, bottle, cork and seal.

The juice of canned raspberries left over from last season, obtained by pressing them through a fine wire sieve or jelly-bag, is nice to mix with lemonade; you will never want a better drink.

Strawberries may be used in the same way; use quantities of chopped ice and lemons. Delicious.

Take Siberian crab apples, cut up in pieces, leaving in the seeds, and do not pare. Put into a stone jar, and set on the back of the stove to boil slowly, adding a good-sized dipperful of water. Let them boil closely covered all day, then put in a jelly-bag and let them drip all night. If the apples are very dry, add another dipperful of water. Boil a pint of juice at a time, with a pound of sugar to every pint of juice. Boil five minutes steadily, each pint exactly five minutes, shoving kindling wood under the kettle all the time, while it boils. Now weigh another pound of sugar and measure another pint of juice. Keep on in this way and you will be through before you realize it. There is no finer or firmer jelly than this. It should be a bright amber in color, and of fine flavor. You may press the pulp that remains in the jelly-bag through a coarse strainer, add the juice of two lemons and as much sugar as you have pulp, and cook to a jam.

Take any kind of fruit, fresh, canned or mixed. Peaches, cherries and raspberries are very nice. Add the juice of a lemon, also that of an orange and sweeten to taste. Dissolve a box of gelatine in a little warm water or the juice of the canned fruit. You may add a little wine or other liquor. One box of gelatine is sufficient for two quarts of fruit. This is particularly nice poured into a square mold, to cut into squares and serve with poultry or meats. An ornamental dish for any table.

Pour a pint of cold water over the contents of a package of Cox's gelatine. Let it soak for ten minutes, then add a pint of boiling water and stir till the gelatine is dissolved. Next add a pint of wine, half a pound of sugar, the grated rind of a lemon and its juice, a little grated nutmeg, ground cloves and cinnamon. Stir the beaten whites of two eggs into this mixture and set on a slow fire and stir until it starts to boil, when it should be immediately taken off and strained through a jelly bag. Rinse the bag in boiling water first and suspend it near the fire until strained. Wet a mold with cold water before putting in the jelly and set on ice to cool.

Wash and pick ripe cranberries and set on to boil in a porcelain-lined kettle closely covered. When soft strain the pulp through a fine wire sieve. Measure the juice and add an equal quantity of sugar. Set it on to boil again and let it boil very fast for about ten minutes--but it must boil steadily all the time. Wet a mold with cold water, turn the jelly into it and set it away to cool, when firm turn it into a glass salver.