Huckleberry Jelly

Take berries with the bloom upon them, put in an earthen jar, cover closely and set in a kettle of cold water; let this boil gently until the juice is extracted from the fruit. Then strain, measure, turn into a porcelain kettle and boil two minutes. Add an equal weight of granulated sugar, throwing in at the last an extra cupful or bowl (according to the quantity of juice) of sugar. Let boil ten minutes. If it hardens in cooling remove at once, if not boil a little longer. Put up in small jars or glasses and cover with egg-paper. A teaspoonful of strong vinegar to each pint of juice will improve the flavor.

Strawberry Jelly

Take fresh, ripe fruit; hull and put in jar. Set this in a kettle of cold water, let the water boil until the juice is separated from the fruit, but not until the fruit is broken to any extent, as this would injure the color of the jelly. Bun through a jelly-bag without pressing. If the juice is not perfectly clear, strain again through muslin, weigh and put in a preserving kettle. Boil very gently fifteen minutes, then add an equal weight of granulated sugar and boil ten minutes. Seal like other jellies. Make a marmalade of the berries with the addition of ½ pound of sugar to 1 pound of fruit.

Blackberry Jelly

Make same as Currant Jelly, using only | pound of sugar to 1 pound of juice. This is a very nice jelly and is preferred by many to the jam. The addition of a small proportion of currants improves the flavor.

Raspberry Jelly

Make same as Blackberry Jelly. Add a few currants if liked.

Four-Fruit Jelly

Take raspberries, strawberries, currants and cherries. All should be fully ripe; stone the cherries. Throw all together in a jar and set in a kettle of cold water; let this boil until the fruit is scalded. Strain through a jelly-bag, pressing as little as possible and proceed as for currant jelly. Cool a little bit, stirring; if it congeals readily, pour in glasses. Tie down with egg-paper. The flavor of this jelly is much finer than that made of currants or raspberries alone.

Calfe's Foot Jelly

Wash and clean the feet of a large calf. Put them to boil in 8 quarts of water. "When the water is half boiled away, strain through a sieve and set it to cool. When perfectly cold, remove every particle of fat from the top; take up the jelly, removing any sediment that may be at the bottom. Set it over the fire again, letting it dissolve slowly without stirring; before it is hot add the whites of 6 eggs beaten stiff, the juice of 6 lemons and 8 tablespoonfuls of powdered sugar. Let it boil, skimming thoroughly until it is perfectly clear. Try a teaspoonful on a plate to cool. If not sufficiently firm, boil longer or add ½ ounce of gelatine or isinglass dissolved in enough water to cover it. Put some of the yellow skins of the lemons in the jelly-bag and strain through. This gives the jelly a fine, amber color. A stick of cinnamon may be put in at the same time with the lemon juice; remove before straining. Fasten the jelly-bag (it should be flannel; wring it out of hot water before using, to enable the liquid to run more freely) near the fire and do not stir nor press. Calf's foot jelly can be made by simply sweetening, leaving out the lemon-juice and cinnamon. When for invalids, the physician frequently orders a winaglass of pale brandy or a pint of Madura wine added to this quantity. This jelly can be molded in any form. It will only keep for a few days. Make the day before using. For cleaning the feet see page 23.