Spiced Crabapple Jelly

Cover crab apples with equal parts of vinegar and water, cutting apples in halves and discarding any decayed portions. Add a bag of whole cloves, allspice and cinnamon. Boil till apples are render and strain over night in a jelly bag. Use a pint of sugar to each pint of juice. Put the juice on the fire to boil and the sugar in the oven to heat. Boil juice for 10 minutes, add sugar, stir well and let boil about 3 minutes, or until it jellies. Pour in glasses to harden over night. Jellymaker, Somerville.

Currant Jelly

Pick over currants but do not remove stems. Wash and drain. Mash a few at a time in preserving kettle, using a wooden potato masher, until all are mashed. Bring slowly to a boil and let simmer till currants look white. Strain through coarse strainer, then through a jelly bag. Measure, bring to the boiling point and let boil 5 minutes. Add an equal measure of heated sugar and bring to boiling point again. Boil 3 minutes, skim and pour into glasses. Let stand in sunny window for 21 hours, before covering.

Elderberry Jelly

Gather wild elderberries while still slightly under ripe. Boil m a little water, mashing and stirring occasionally, till berries are all burst. Strain over night in jelly bag. Boil same bulk of apples as of elderberries and drip juice at same time. Take equal parts of the juices and measure a pound of sugar for each pint of juice. Heat juices to boiling point and stir in heated sugar. Boil 20 to 30 minutes till it jellies.

Crabapple Jelly

Wash the fruit and cut in halves or quarters. Put in granite or porcelain preserve kettle with 1 pint of water to every 3 pounds of apples. Cover and cook slowly till apples are mushy, allow juice to drip through a flannel jelly bag. Measure juice, boil 20 minutes then add an equal quantity of heated sugar and boil 5 minutes. Skim and pour into sterilized glasses.

W. G. D., East Mansfield.

Mint Jelly

Gravenstein apples, 1 peek. Cold water, 2 quarts. Sugar.

Fresh mint, 1 large bunch. Lemon juice, 2 tablespoons. Green vegetable coloring.

Wash and wipe apples and cut in eighths. Add water, cover and bring to the boiling point. Let simmer till apples are soft. Mash well and strain through a coarse sieve. Let juice drip through a jelly bag all night, then put over the fire and let boil 20 minutes. Add an equal measure of heated sugar and boil 5 minutes. Press mint leaves with fingers till well bruised and pass through the syrup till desired flavor is reached. This should be done during the 5 minutes' cooking.

Cherry And Currant Jelly

Use 2-3 of cherries and 1-3 of currants. Clean fruit, add a little water and put over a slow fire. Boil until soft, then pour into a jelly bag and let drip over night. For every pint of juice allow a pound of sugar. Place juice over a slow, steady fire to boil. Heat sugar in shallow baking pans but do not allow it to color. Add it to juice and stir till dissolved. Allow to boil for a few minutes, then remove from fire and fill sterilized jelly glasses.

Jellymaker, Somerville.

Strawberry And Currant Jelly

Strawberries, 10 quarts.

Currants, 2 quarts.

Sugar.

Proceed as for raspberry jelly, but allow 15 minutes to boil.

Dolly A., Roslindale.