Pie-Plant Jelly

Cut stalks of pie-plant up in small pieces with the skin on, throwing out all the green upper ends near the leaf. Stew down well with a little water at first to prevent burning. Strain through a muslin cloth, add white sugar pound for pound with the juice. Boil fifteen or twenty minutes. Pour in tumblers. This is a delicious and ornamental jelly.

Plum Jelly

Take perfectly sound plums, remove the stems, wash and make an incision in each one. Put in a jar, cover set the jar in a kettle of boiling water and let boil 3 or 4 hours until all the juice is extracted from the fruit. Strain and boil with an equal weight of granulated sugar until it jellies, stirring constantly. Put in glasses, sealing as usual. If the plums are not squeezed in straining the juice, (and the jelly will be clearer if they are not), the pulp may be made into a very nice marmalade by adding ¾ pound of sugar to 1 pound of the pulp and cooking until thick.

Wild Plum Jelly

Wash the fruit and boil in water enough to cover until the plums are a pulp. Strain, weigh the juice, add ¾ of a pound of sugar to a pound of juice and make as other jelly. Do not squeeze the pulp, simply strain and make marmalade of the remainder.

Cranberry Jelly

8 quarts of cranberries. 2 pounds granulated sugar. 1 quart of water.

Cook thoroughly, mash with a silver spoon and put through a jelly bag. Put the juice back on the stove and boil fifteen minutes longer. Pour in glasses and seal when cold.

Gooseberry Jelly

Take gooseberries that have just com menced to turn red. Remove stem and blossom ends, put in a jar crush with a potato masher and set the jar in a kettle of boiling water and boil until the juice is extracted. Strain and press, add white sugar in equal weight with the juice, boil until it will jelly. When cold, pour in glasses and seal.

Ripe Grape Jelly

Stem, wash, put in a porcelain kettle; to every 8 pounds of fruit add 1 cupful of cold water. Boil until quite soft, and strain through a jelly bag. Allow granulated sugar pound for pound with the grape juice. Boil half an hour, add the sugar and boil five minutes longer; pour in glasses. Seal when cold with egg paper. Sometimes a pleasant change in the flavor of ripe grape jelly is made by adding 1 tablespodnful of cinnamon to a quart of the grape juice and boiling with it.

Ripe Grape Jelly (II)

Pulp the fruit, scald the pulps until they can be strained, add to the juice an equal weight of granulated sugar and boil, or, proceed as for currant jelly. A clear, beautiful jelly will be the result.

Green Grape Jelly

Put over the fruit to scald as for Ripe Grape Jelly, (first recipe). Mash them while cooking to extract the juice. Use grapes that have just turned slightly. Strain, weigh and boil fifteen or twenty minutes. In the meantime heat an equal amount of granulated sugar. Stir in and turn into glasses. When firm, cover with egg-paper.