Ripe Grape Jelly

Mrs. H. M. Ball, Normal, Ill.

Pick the grapes from the stems; wash; to 2 quarts grapes add about 1/2 cup water. Cover closely in a preserving-kettle, and boil for 5 minutes; then pour into a jelly-bag, and squeeze out the juice. To each pint of juice add 1 pound crushed or granulated sugar. Boil 15 minutes. Skim well. Fill your glasses while the jelly is hot, and tie them over with paper which should be previously saturated with unbeaten white of egg.

Ripe Grape Jelly

Mrs. E. K. Owens, Minerva, Ky.

Take grapes fully ripe. Remove the skins first. Then heat till scalding hot. Then strain, and to 2 measures of juice put 3 of sugar. Boil, and it will jelly in about 5 minutes. Let stand in glasses 3 days before tying up.

Lemon Jelly With Gelatine

Half box gelatine soaked in 1 cup cold water one hour. Add 1 pint boiling water, 1 1/2 cups sugar, 3 lemons, grated rind and juice. Heat till boiling, then strain into a mold, and set away to cool.

Peach Jelly

Mrs. H. M. Ball, Normal, Ill.

Take peaches and good, sour, juicy apples, half and half. Cut up without peeling. Then cover the fruit with water, and boil until the pulp is well cooked. Let run through a jelly-bag, without squeezing. Put in a porcelain kettle or crock, and boil until it is not quite as thick as molasses. Then weigh an equal weight of sugar. Put the sugar in and boil, and try it in a saucer until it jellies. This is very difficult to make, but when the knack is once acquired, it is always a success.

Quince Jelly

Mrs. Ben K. Curtis, Jersey City, N. J

Take the peeling and pulp of the quinces, cover with water; put a plate over; boil till tender; put into a jelly-cloth and let drain, but do not squeeze. To 3 pints of juice take 2 pints of sugar. Boil together very fast, about 5 minutes, or until it will jelly on the spoon when dropping off. Put it into glasses and let stand about 3 days; then tie a paper over.

Raspberry Jelly

Use 1/3 in bulk of red currants with § raspberries. Make as blackberry jelly.

Wild Plum Jelly

Cover the fruit with water and boil until the pulp is well broken. Then strain through a cloth or jelly-bag without squeezing. Proceed with the juice as with other jellies. It is not necessary to use pound for pound of sugar. Less will answer every purpose.

Tapioca Jelly

One cup tapioca in 1 quart cold water over night. Cook it in a farina-kettle, in the water in which it soaked, until clear. Pour into cups wet with cold water. Set on ice or in a cold place. Serve the same as blanc-mange.

Calf's-Foot Jelly

Prepare this a day or two before it is required for use. Scald 2 feet of a calf, wash them very thoroughly in warm water. Put them into 6 quarts cold water. Let come gradually to a boil, and skim very carefully. Let it boil gently about 6 hours. The liquor should be reduced more than half. Strain through a sieve into a basin. Measure it, and allow a little for the sediment. After it is cold, remove every particle of fat from the top, wipe the jelly off with a clean cloth, so as to get every bit. Dip the jelly into a saucepan, leaving the sediment in the basin. If there is a quart, add 6 tablespoons powdered loaf sugar and the shells and well-beaten whites of 5 eggs. Stir all together cold. Set the vessel over the fire, but do not stir the jelly at all after it begins to warm. Boil it 10 minutes; then throw in a teacup of cold water. Boil 5 minutes longer; then remove from the direct heat; keep it covered closely, and let remain 1/2 hour near the fire. Now, strain through a jelly-bag that has been wrung out of hot water. Fasten the bag to something near the fire to keep the jelly from setting before it all runs out. If the jelly is not clear, run it through the bag a second time. If there is any doubt about the jelly being firm when it cools, 1/2 ounce of isinglass or gelatine might be added before straining. These should be well dissolved first. Two feet of a calf should make a quart.

Jelly Of Two Colors

Make a quart of calf's-foot jelly. Color half with a few drops of prepared cochineal. Have a mold wet in every part. Pour in a small quantity of the red jelly. Let this set. When it is firm, pour in the same quantity of the uncolored jelly - letting this set until firm - and so on alternately, until the mold is full. Blanc-mange and jelly are very nice molded as above directed. If blanc-mange or jellies are left over, they may be put into separate vessels and heated over boiling water and molded as above.