To make clear jelly, select perfect fruit, wash it and put in a porcelain lined kettle with water enough to cover. Cook slowly till the fruit is tender, strain through a flannel bag, measure the juice, allow one cup less of sugar than you have of juice. Warm the sugar in the oven, but do not allow it to burn. Boil the juice twenty minutes, then add the hot sugar, stir until the sugar is dissolved, skim thoroughly and cook about ten minutes, or until it jellies when a little is dropped on a cold plate. Turn at once in glasses, let remain to settle twenty-four hours, then cover the tops with melted parafEne. Over-ripe fruit will not jelly.

Currant Jelly

Wash the currants, pick off any that are not perfect, but do not stem them. A few boxes of raspberries cooked with the currant gives a delicious flavor. Four boxes of raspberries to twenty-four boxes of currants give a delicate flavor of the raspberries. Proceed with making the jelly as directed above.

Crabapple And Apple Jelly

Wash, cut in quite small pieces, but do not pare. Barely cover with cold water, cook till soft, then strain. A little of the yellow of lemon or orange peel improves the flavor, cooked with the apples, or a little of the root ginger.

Quince Jelly

Make the same as apple jelly.

Grape Jelly

Select under-ripe grapes; the wild grapes give the best flavor. Wash them, add a quart of cold water to twelve boxes of grapes, cook until they are tender and well broken apart and proceed the same as directed.

Plum Jelly

Make the same as grape jelly, using the wild plums if convenient.