Select the choicest berries and lay aside not necessarily very large ones, but perfect, firm, and of even size they must be. Press the remainder of the fruit for juice, taking only what drips easily. These berries can be used later for a jam.

To a pound of juice allow a pound of sugar, and make as one does any jelly. Boil fully twenty minutes until surely jellied. Meantime weigh the fruit selected and an equal amount of sugar. Add these then to the jelly and boil carefully a few minutes more. No exact time can be given. It would not keep with raw strawberries dropped in, neither must they be allowed to shrivel like preserved ones. Occasionally try it on a saucer, keeping the kettle at a simmer only. Do not do much at a time. It is better to repeat the operation. When it grows firm in the saucer, put in a cold place, remove it from the fire (and seal, as usual, when cold), dipping it with care into glasses soon after taking from the fire.

It will not be a jelly that moulds like gooseberry or like quince and sustains its weight. It is apt to fall in luscious masses, catching the light in its clear red depths and showing the imprisoned berries.

A very little apple juice prepared as for jelly - and carefully strained - added at the beginning, with the same allowance of sugar, pound for pound or fractions thereof, would help it to form or "set" as old housekeepers say, and the flavor would not be detected. This is frequently done for making pear, cherry, and peach jellies, for the same reason that they do not form jelly well alone. A flannel jelly bag is very nice for a second straining, using the usual linen cheese-cloth for the first pressing. Cincinnati Recipe.