Apple Jelly.

Slice nice clean apples in preserving kettle with enough water to almost cover. When stewed soft, strain through the jelly bag. Measure juice and boil twenty minutes. Add two-thirds as much sugar as juice. Boil five or ten minutes longer. Always boil jelly as fast as possible.

Crab Apple Jelly.

Wash fruit clean, put in kettle, cover over with water and cook thoroughly. Pour into sieve and drain. Do not press it through. For each pint of juice allow one pound sugar. Boil twenty to thirty minutes.

Blackberry Jelly.

Wash berries and put in porcelain kettle with enough water to keep them from sticking. Cook a few minutes, then drain through jelly bag. To one pint of sugar add two pints of juice. Boil until it jellies.

Quince Jelly.

Wash, core and slice in small pieces. Stew in plenty of water until fruit is soft and juice is rich. Pour all juice off; for jelly use one pint of juice and one pint of sugar. Boil until it jellies.

Currant Jelly.

Wash the fruit in a stone jar, squeeze through a flannel bag, then strain without squeezing to obtain a clear liquid. Boil briskly in porcelain-lined kettle for twenty minutes, then stir in heated sugar; skim, boil two minutes longer; warm your tumblers and fill with the hot liquid; stand it away twenty-four hours to jelly. If not done then, cover the tumblers with window glass and let stand several days in the sun.