Quince Jelly

This may be made of parings, if a little of the whole fruit is added, but all seeds must be removed, and blossom and stem ends. Almost cover with cold water, cook until very soft, then strain through a jelly bag over night. Allow 1/2 pt sugar to 1 pt juice. Boil the juice from 15 to 20 minutes, skim, and then add sugar which should have been thoroughly heated in oven. Let boil up a few minutes, and then turn into glasses. One-half quince and one-half apple makes a very nice jelly.-[Mrs. J. L. R., O.

Cherry Jelly

Sour cherries, not too ripe, are best. Wash and drain, add a very little water, and let simmer slowly 1/2 hour, then turn into jelly bag, and let drain all night. For 2 cups juice allow 1 1/2 cups sugar. Bring juice to boiling point, boil 20 minutes, then add sugar, which should have been thoroughly heated in the oven, boil up briskly for another few minutes, and turn at once into jelly glasses. The jelly will be firmer if 1/4 part currant juice is added to the cherry juice.-[Mrs. O. M. P., N. H.

Plum Jelly

Choose plums that are not too ripe and put over fire with water enough to half cover. Boil until soft, turn into jelly bag and let drain over night. Measure juice, add an equal amount sugar, and boil and skim. When it is ready to "jell," which will be when it is thick enough to drop slowly from a spoon, turn at once into jelly glasses.-[Mrs. F. M. C., Tex.

Tomato Jelly

Wash, drain and cut in halves 4 qts yellow tomatoes. Boil until soft, then turn into jelly bag and let drain over night. Allow 1/2 cup granulated sugar for each cup juice. Let juice boil 20 minutes, then turn in the sugar, heated, and boil about 15 minutes longer. I allow 1 slice lemon, pits removed, to every qt juice, and skim lemon out just before turning jelly into glasses.-[Mrs. G. W. A., Pa.