Fine Jelly

One quart red currant juice and one pint strawberry juice mixed, use equal parts of juice and sugar, boil. - Mrs. Lloyd, Sedro-Wooley, Wash.

Apples In Jelly

Use only rich, red apples, that are tart. Boil together two cups of sugar in one cup of water until it spins a thread. Quarter the unpared apples and drop into.the hot syrup. Cook until clear. Remove the apples to a glass dish. Boil the syrup until it is a jelly, and flavor with lemon juice. When partly cool, pour the syrup over the apples and stand away in a cool place. A bit of lemon rind cooked with the apples adds to the dish if one is careful to remove the inner bitter part. - Mrs. Robert Finnie, Soda Springs, Ariz.

Cherry Jelly

Drain a can of preserved cherries. Put the fruit in a mould and add one tablespoon gelatine to a large pint of juice (heated). Pour over cherries and set on ice. If necessary, add more sugar. Serve with cream. - J. W. Baylis, Williams, Ariz.

Cranberry Jelly

Select and wash cranberries. Put in preserving ketle with enough boiling water to cover them and boil twenty minutes or more. Remove from fire and strain while hot. To one quart of the liquid add two cupfuls sugar. Boil good fifteen minutes. Strain hot through cheesecloth into moulds to cool. - Miss Charlotte Wickstrom, Hartford, Conn.

Grape Jelly

One quart wild grape juice to one quart sugar. Boil about twenty minutes. Have grapes part green and part ripe. - Miss Rose B. Cantelo, Lolomai Lodge, Oak Creek Canyon, Ariz.

Lemon Jelly

Grate the rind of two lemons; juice of two lemons, yolks of three eggs, one cup of sugar. Put in double boiler, stir well, cook till thick. Will keep three weeks. - Mrs. W. Patterson, Williams, Ariz.

Mint Jelly

Wash a handful of mint leaves and boil in a pint of water. When the flavor is extracted, add a cup of sugar, a cup of vinegar, salt, a dash of paprika, one-fourth package of gelatine dissolved in cold water. Strain, pour into a mould. Let stand to harden. Serve with lamb. - Mrs. D. J. Brannen, Oceanside, Calif.

Tomato Jelly

Three-fourths box gelatine (scant measure), three-fourths cup cold water, one can tomatoes, one-half of an onion, one stalk celery, two tablespoonfuls vinegar, a few grains cayenne. Soften the gelatine five minutes in the water. Cook together the other ingredients - excepting the vinegar - ten minutes. Add the vinegar and softened genatine, stirring until dissolved, and then strain. Pour into a mould. This jelly may be used for meats, as a salad or cut as desired, and used as a garnish. - Mrs. Jos S. Amundsen, Williams, Ariz.

Tomato Jelly

Drain the liquid from one can of tomatoes; to this juice add one box of gelatine. Season to taste with pepper, salt, sugar and lemon juice. Set aside until the liquid jellies. - Miss Bertha Peet, Monticello, Ind.

Spiced Green Grape Jelly (To Serve With Meat)

Use grapes which are colored, but under ripe, picked from the stems. Eight quarts of grapes, one quart of vinegar, two ounces of cinnamon bark, one ounce of whole cloves. Cook well, strain, let stand over night, strain again. To one pint of juice use one pint of sugar. - Miss Rose B. Cantels, Lolomai Lodge, Oak Creek, Canyon, Ariz.