Fruit Jelly

Fruit should be cut and covered with water then simmered until tender before turning into jelly bags. The bags may be unbleached muslin or two thick-nesses of cheese cloth. Allow juice to drip. Use equal parts of sugar and drained fruit juice. Boil 20 minutes; pour into tumblers.

Berry Jelly

Mash and beat berries until the juice runs readily, then strain through bags of unbleached muslin, or two thicknesses of cheese cloth, and let drip. Now follow the formula for fruit jelly.

Amber Marmalade

Shave very thin 1 orange, 1 lemon and 1 grape-fruit, rejecting nothing but seeds and cores. Measure the fruit and add to it twice the quantity of water. Let it stand in an earthen dish over night and the next morning boil for 10 minutes only. Let stand another night, and the second morning add pint for pint of sugar and boil steadily until it jellies. This is supposed to make 12 glasses, but that depends of course, on the size of the fruit. Stir as little as possible during the two hours or more of cooking required. When finished it should be a clear, pale amber jelly, with strips of fruit well defined in it.

Mrs. C. P. Walcott

Strawberry Preserves

Cap the berries and look them over. Allow 1 lb. of sugar for each pound of berries. Put berries and sugar into aluminum or granite preserving kettle, set over slow fire until sugar is dissolved, shaking occasionally to keep sugar from sticking to bottom of kettle. After the juice is drawn, boil until thick as honey.

Strawberry Honey

3 cups of sugar, 1 cup of water, boil ten minutes. Add 3/4 of a cup of mashed berries and a lump of alum the size of a pea. Boil five minutes, then put in glasses. Delicious with hot cakes or served over ice cream. Mrs. H. D. Becker.

Preserved Citron

Pare, core and cut the melon in small squares To every 6 lbs. melon, 6 lbs. white sugar, and the juice and rind of 4 lemons, 1/2 lb. of green ginger. Put fruit into a kettle and cover with water and some peach leaves. Boil 1/2 hr. or until clear. Put into cold water few hrs., tie ginger in a cloth, and boil in 3 pts. water till the water is highly flavored, then remove ginger, dissolve sugar in ginger water, add lemon rind, boil and skim, add citron and juice; boil until clear. Mrs. A. C. Matthews.

Cherry Honey

2 cups of ground sour cherries, 2 cups of sugar, water enough to dissolve the sugar. Put sugar and water on to boil until it spins a thread when a small drop falls from the spoon. Then put the cherries in and boil 6 or 7 minutes. Mrs. Charles E. Royer.

Westminster, Md.

Cherry Honey

Grind one pint of sour cherries, add two pints of sugar and a it of alum. Boil fifteen minutes.

Delicious with hot cakes or served over ice-cream. Mrs. H. D. Becker.

Cherry Honey

1 cup of ground cherries, 2 cups of sugar. Boil 15 minutes. Mrs. C. N. Myers.

Sour Cherry And Pineapple Marma-Lade

Two quarts of sour cherries, seed and put through meat grinder, putting a bowl under grinder to catch juice. Add juice to fruit just ground.

One large pineapple, cut into slices and peeled. Put through grinder and have bowl to catch juice, as with cherries. Put juice Sack into pineapple. Mix in the proportion of 3/4 of a cup of pineapple and juice to one cup of cherries and juice, then add sugar equal to the total amount of mixed fruit. Cook until thick. Mrs. J. W. Gitt.