Gooseberry Jam

Stew the berries in a little water, press through a coarse sieve return to the kettle, add three-fourths pound sugar to each pound of the pulped gooseberry; boil three-quarters of an hour, stirring-constantly; pour in jars or bowls, and cover as directed for currant jams. - Mrs. C Meade, Tenn.

Grape Or Plum Jam

Stew in a little water, and press the fruit through a colander or coarse sieve, adding a little water to plums to get all the pulp through; add sugar, and finish as in other jams.

Raspberry Jam

Make by itself, or, better, combined with currants in the proportion of one-third currants to two-thirds raspberries; mash the fruit well, and proceed as in currant jam.

Make blackberry jam like raspberry, except that it should not be mixed with currants.

Strawberry jam is made exactly like blackberry.

French Jam

The addition of one pound of raisins to each gallon of currant jam converts this into very fine French jam. - Mrs. S. C, Paris, Ky.

Fruit Jelly

Take one box of gelatine, soak it one hour in a pint of cold water; when well soaked pour on a pint of boiling water; then put in a quart of any kind of fruit, strawberries, raspberries or cherries being nice; add half cup sugar, one spoonful of extract of lemon; pour into a mold, and when cold eat with cream and sugar or whipped cream. It is delicious. - Miss L. A. C, Ky.

Wine Jelly

One ounce Coxe's gelatine, one pound loaf sugar; dissolve gelatine in a pint boiling water, add sugar and a quart of white wine; stir mixture very hard and pour in mold; when congealed, wrap mold in a cloth dipped in warm water, turn out jelly and eat with, cream. - Mrs. S. P. H., Ga.