Roselles are a fruit belonging to the sorrell family. The seed is sown in the vegetable garden every year when other seeds are sown. The plants have a vigorous growth. They grow as tall or a little taller than currant bushes. Long before the season is over the bushes are vivid with wine-red flowers. From the waxen petals of these flowers very delicious sauces, jams, chutneys, and jellies are made.

Roselles can be grown any place as easily as tomatoes or cabbage or any vegetable. It would certainly pay any one to make the experiment. The fruit is very rich in pectin, and not only gives a beautiful color when combined with any other fruit, but also adds much to the flavor. Combined with peaches or strawberries, cherries or guavas, or any other fruit that is deficient in pectin, the roselle has very satisfactory results.

When used by themselves a fine jelly is made which is far superior to currant jelly. I am sure any one will feel repaid who gives it a trial. The seeds can be purchased from any large dealer.

83. Roselle Jelly

Remove the petals of the flower from the seed; then mince finely by running through the meat grinder. To every cup of minced petals add three cups of water. Boil quickly as the color is much better if it does not stand around. After boiling about five minutes it will be ready to strain. Strain and make as any other jelly. In flavor and appearance this jelly can not be surpassed.

84. Roselle Sauce

Remove petals from the seed, and for every cup of petals take two cups of water. Stew gently for a few minutes, then add a cup of sugar for every cup of fruit. These two things must be remembered if one wishes to get the best results from the fruit. It must be well diluted and it must be cooked quickly, as it is apt to lose its bright color if it stands around.