Cranberry Jelly

1 quart of cranberries 1 pint of sugar

1 cup of water

Cook the cranberries with the water, covered, over a quick fire until the skins burst - about five minutes. Press the cranberries through a strainer set in part of a double boiler. Use a pestle. Stir in the sugar and turn at once into a serving dish. Do not reheat with the sugar. This mixture will jelly. For a less firm mixture use one pint of water.

Currant Jelly Sauce

1 cup of sugar 1/3 cup of water

1 cup of currant jelly Juice of ½ lemon

Boil the sugar and water six minutes; add the jelly and let become hot without boiling; add the lemon juice and pass through a fine sieve. For a very fine sauce add half a cup of candied cherries, cut in halves.

Crabapple Jelly

Wash and wipe the crabapples and if large cut them in halves. Remove all imperfections. Add boiling water to come just to the top of. the crab-apples, cover and let simmer until soft throughout. Do not disturb the fruit during cooking. Turn into a bag to drain. Tie a string around the bag and suspend over a bowl from a hook with a long arm. Keep the liquid that drains out for first grade jelly, then squeeze the bag to remove the rest of the liquid. This latter will form the larger part of the liquid and will make nice jelly, though not quite as clear as that made from the liquid that drips through the bag. Measure the liquid and allow three-fourths a cup of sugar to each cup of juice. Set the juice over a hot fire to boil. Spread the sugar on agate plates and set in the oven to become hot, stirring occasionally. Skim the juice while it is boiling. After the juice has boiled twenty minutes, add the hot sugar, let boil all over the kettle, then test on a cold saucer. When the jelly "sets"a little on the saucer it is done. It will take longer cooking than jelly made of fruit without the addition of water. Do not cook too long, as all jellies in which apples are used become firmer on standing. Do not make a very large quantity of jelly at any one time. After the juice is extracted, can it and use in making jelly as it is required.

Currant Jelly

Do not gather the currants just after a rain; extract the juice by pressing a few at a time in a cloth, then let drain through a cloth without pressure. Let as many cups of sugar as of juice heat on agate plates set in the oven. Skim the juice as it boils; after twenty minutes, add the hot sugar and, when the liquid boils again, test on a cold plate. No water having been added to the fruit, the syrup does not call for long boiling.

Sweet Pickled Peaches And Sickle Pears

7 pounds of fruit 3½ pounds of sugar 1 pint of vinegar

4 ounces of stick cinnamon Cloves

Push three or four cloves into each peach, nicely pared, or into each pear with skin retained. Boil and skim the sugar and vinegar, add the cinnamon, put in the fruit, a little at a time, so that it may be well covered with syrup and let cook until barely tender, then remove to jars. As the syrup drains from the cooked fruit in the jars, return it to the rest of the syrup. When all the fruit is cooked, boil the syrup to a good consistency and use to fill the jars.

Sweet Pickled Muskmelon And Watermelon Rind

Pare off the outside rind, all pink from the watermelon and soft portion from the muskmelon. Cut the rind in pieces of suitable size; let stand over night in cold salted water, two tablespoonfuls of salt to a quart of water. In the morning drain off the water, cover with fresh water and let cook until the melon can be pierced easily with a fork; let stand to drain thoroughly, then weigh and finish as sweet pickled peaches.

Sweet Pickle Jelly

¼ package of gelatine

¼ cup of cold water

1 cup of syrup from sweet pickle jar (hot)

1 cup of sweet pickled fruit, mangoes, melons, etc.

1 orange, juice and pulp

2 tablespoonfuls of maraschino cherries

3 or 4 tablespoonfuls of maraschino from bottle of cherries

Soften the gelatine in the cold water and dissolve in the hot syrup; let cool, then add the other ingredients and turn into a mold. Serve with roasts of any kind. A variety of sweet pickled fruit may be used; a mango with its filling is a good addition. The fruit and pulp of the orange should be in small pieces.

Mint Jelly

1 tablespoonful of granulated gelatine ¼ cup of cold water 1 cup of granulated sugar x cup of vinegar

¼ teaspoonful of salt

¼ teaspoonful of paprika

¾ cup of mint leaves, chopped fine

Soften the gelatine in the cold water. Boil the sugar and vinegar five minutes after boiling begins, add the softened gelatine, and stir until the gelatine is dissolved; add the seasoning, and mint, also green vegetable color to tint as desired, and when it begins to thicken (use ice) stir and turn into individual (very small) molds. When unmolded garnish with choice sprigs of mint.