Jellies are made of equal amounts of cooked fruit juice and . sugar. Sugar should be heated in an agate dish in a cool oven stirring occasionally.

fruit should be underripe for most jellies. No water should be added to currants, grapes or berries, and the fruit should be heated slowly. When very soft, remove from fire and drain in a sterilized jelly bag. Heat the juice slowly and boil gently the required time; then add the heated sugar and boil from 2 to 5 minutes. Pour into sterilized glasses, and when cold cover with paraffine. Cut white paper for tops if glasses have no tin covers.

The jelly bag may be a flannel or two thicknesses of cheesecloth. - Mrs. C. E. Rennaker, Chicago Ridge, 111.

Crabapple Jelly

Remove blossoms and any imperfections in the crabapple; wash and cut in pieces. Nearly cover with cold water and cook slowly until soft. Drain in bag. Use the juice which drips through for perfectly clear jelly; then squeeze the bag for second quality. To 1 cup of juice use 1 cup of heated sugar. Boil juice slowly 15 minutes; add sugar and boil 5 minutes, skimming as often as necessary. Pour into glasses, as directed. - Mrs. Chas. Kramer, Sutton, 111.

Cranberry Jelly

Wash and pick 1 qt. of cranberries; put them in a kettle, bring the cranberries to a 'boiling point; put them through a colander, pressing out as much as possible of the pulp. Add to the cranberries 1 lb. of sugar. Stir over the fire until the sugar is dissolved and the mixture reaches the boiling point. Turn at once into moulds and stand away to harden. - Mrs. E. D. Blaine. Belmont, 111.

Red Currant Jelly

Wash but do not steam currants. Put. without water, into the inner vessel of a double boiler and cook until soft and broken. Take from the fire and squeeze through a jelly bag. Measure the juice and to every pt. of it allow a lb. of granulated sugar. Put the juice into the preserving kettle over the fire. Set the sugar in shallow pans in the oven to heat, stirring occasionally that it may not scorch. Boil the juice for 20 minutes, skimming often. Add the heated sugar, stir until it is all dissolved, bring the jelly to the boil and take at once from the fire. Pour into glasses. - Mrs. Klug, 25 N. 5th Ave., May-wood, 111.

Grape Jelly

Wash grapes and remove from stems. Cook gently, stirring often. Proceed as directed. Boil juice only 5 minutes and juice and sugar 3 minutes. Wild or half-ripe grapes make the best jelly. - Mrs. M. E. Holmes, Homewood, 111.

Plum Jelly

Pour enough boiling water over plums to cover, drain off the water immediately, cover with boiling water again and let them boil until the juice begins to run: drain off the juice. Allow 1 lb. of juice to 1 lb. of sugar. Boil 20 to 30 minutes. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Quince Jelly

Take the water that quinces were boiled in and add 3/4 lb. sugar to a pt. of juice, and boil till it jellies. - Mrs. M. E. Holmes, Homewood, 111.