Crabapple Jelly

Wash apples; remove stems and unsound spots. Nearly cover with cold water; boil slowly until well cooked. Put into a jelly bag and let drain over night. To each measure of fruit juice use same measure of sugar. Boil juice well 20 minutes. Skim. Heat sugar, stir into boiling juice and boil about 5 minutes. Test for jell by dropping from bowl of spoon.

Have ready tumblers in a pan of hot water, into which pour jelly. Let stand 24 hours, if possible, before sealing with hot paraffine. Store in a cool, dry place.

The juice from canned raspberries or cherries added to the juice of crabapples is an improvement.

Mrs. R. C. Bouton.

Cranberry Jelly

One quart cranberries, 1 pint sugar, 1/2 pint water. Put all together and boil 10 minutes. Strain through colander.

Mrs. J. E. Warren.

Currant Jelly

Wash currants; pick them over, but do not stem; add enough water so that it can be seen, but do not cover. Cook and mash well so that no whole currants remain. Drain over night in jelly bag. Measure juice and boil 20 minutes; then add slowly an equal amount of sugar, which has been well heated. Be sure sugar is melted, but do not let jelly boil. Put in glasses. Mrs. Arthur Montgomery.

Grape Jelly

Four or 5 lbs. green and ripe grapes, 1 1/2 cups water. Cook until tender; strain. Use equal amounts of juice and sugar. First boil the juice 10 minutes without sugar and boil 10 minutes after adding sugar.

Raspberry-Apple Jelly

One quart red raspberries, either fresh or canned, 4 quarts sour apples. Make as ordinary jelly.

Mrs. Robert Grier.