MELTED PARAFFINE poured on top of jellies, jama, etc., also on the top of canned fruit when the covers are discolored, will be all the covering necessary, excepting a cloth or paper to exclude dust. One can use the paraffine many times.

Fruit, to make good jelly, should be chosen before it is too ripe.

Fruit, to extract the juices well, should be brought to a scald. Put in a stone jar, mash and stand the jar in a kettle of boiling water. Scald thoroughly and strain through a coarse cloth; squeeze but slightly that the jelly may be clear.

Jelly should not stop boiling until done. Do not make too large a quantity at once.

Strawberry Jelly

Strawberry Jelly may be made in small quantities when there is too much juice left from canning them.

Jelly is much nicer if strained before putting in glasses. A flannel bag is very nice for this purpose. Do not squeeze nor stir, but let drip slowly through. Placing it near the stove will prevent the jelly thickening and hasten the straining process.

A pan or a shallow preserving kettle is best for boiling jelly. Do not use a brass kettle.

Set the glasses, when filling them, on a folded darnp towel, or drop a silver spoon in the glass to prevent breakage.

Mold may be prevented by covering the surface of the jelly thickly with powdered white sugar.

Jelly, to turn out nicely, should have the mold dipped in hot water for a second.

Test Jelly

Test Jelly by dipping out a little in a saucer, or dropping a teaspoonful in a glass of cold water, though if made according to rule a test is usually unnecessary.

Cover the glasses with papers dipped in beaten egg. Press down tightly around the edges. Use two or three papers; tie down firmly.

Currant Jelly

Crush the fruit and put it in a stone jar placed in a kettle of boiling water. When sufficiently softened strain through a jelly-bag or coarse towel, do not squeeze too much. Weigh the juice and put in a preserving-kettle. Weigh an equal amount of granulated sugar, put this in a large dripping-pan, lined with pale brown paper, to prevent discoloration, and place in the oven. Let it get very hot, but not scorched. Stir occasionally. Allow the juice to boil twenty minutes, skim thoroughly; add the heated sugar. Let all come to a boil and remove from the fire; fill the jelly-glasses full and allow the jelly to set before sealing. Bead the hints at beginning of this division. Egg-paper is the best covering for jelly.

Currant Jelly (Uncooked)

Strain and squeeze the juice in the usual way, but do not scald the fruit. Put the juice in a stone jar, stir a few minutes, then add granulated sugar in the proportion of pound for pound, with the juice, stiring constantly until the sugar is completely dissolved; dip out or strain into tumblers. Let stand until it stiffens, and cover with egg-paper. A very nice way.

White Currant Jelly

Make as above, only straining the fruit to prevent discoloration of the juice. Strain through a white cloth and proceed same as for Uncooked Jelly. Seal up with egg-paper. In several weeks the jelly will harden perfectly and be very clear.