Cranberry Jelly

Use not too ripe red berries. Pick over carefully and wash and drain. To 2 qts berries allow 1 scant pt cold water, boil briskly about 15 minutes, then turn into a jelly bag and drain over night. In the morning bring the juice to a boil, add 2 lbs sugar, which has been thoroughly heated in the oven, and boil all together about 20 minutes, stirring constantly.- [M. B., 111.

Elderberry Jelly

Put the elderberries over the fire with barely enough water to cover, and when done turn them into a jelly bag and drain over night. When making elderberry jelly I always squeeze the jelly bag to get out the good clear juice. Measure the juice and for each pt allow 1 lb sugar. Bring the juice to a boil, and then boil 20 minutes, add the sugar which should have been heated thoroughly in the oven, let it boil up thoroughly once more, and pour into jars. This will not get solid like other jellies. We like to eat it with pancakes in the winter.- [Mrs. E. B., N. Y.

Barberry Jelly

Boil together until soft 4 qts barberries and 12 large, sour apples, adding no more water than necessary. Let drain over night, and for each pt juice allow 1 pt sugar. Put juice over fire with juice of 3 oranges, a little of the thin orange peel, (but none of the white part) and 1/2 lb seedless raisins. Boil until orange peel and raisins are soft, then carefully skim these out, add the sugar, which should first have been thoroughly heated in the oven, and boil about 15 minutes.--[Mrs. W. H. M., Mass.

Gooseberry Jelly

Carefully pick and wash the gooseberries, and to each pt allow 3/4 pt water. Simmer until berries are all broken, then turn into jelly bag and let drain over night. Measure juice and boil briskly about 15 minutes, then stir in an equal amount heated sugar, and boil steadily about 1/2 hour.- [L. E. B., Ind.

Raspberry or Blackberry Jelly

Pick berries over carefully, wash and drain, and put over fire with just enough water to keep from burning. Stir and mash while cooking, and when well done, turn into jelly bag and let drain over night. Do not squeeze the bag if you want nice, clear jelly. Boil and skim juice about 10 minutes, then measure, and for each pt juice allow 1 pt sugar. Heat sugar and add it to the boiling iuice. Boil about 15 or 20 minutes, or until it is ready to "jell."-[Mrs. A. C., Ya.

Strawberry Jelly

Use only fine colored, fresh berries; pick over carefully, wash and drain, and put in a porcelain-lined kettle on back of range to draw juices. Stir and mash with a wooden spoon. When juice runs freely, turn berries into jelly bag and let drain over night. Allow 1 lb sugar for each pt juice. Let juice boil about 15 minutes, then add heated sugar, and boil 10 minutes longer. The left-over pulp can be used for jam.- [F. L., Wis.