Mint Jelly

(Mrs. Crandall.)

2 bunches mint, soak 1/2 hour in 1 pint boiling water, strain. Dissolve 1/2 box gelatine in 1/2 cup cold water. Add to this the juice of 2 lemons, 1 cup sugar and a little leaf green coloring. Add all to the strained mint. Heat in double boiler, then pour into molds wet with water.

Gooseberry Jelly

(Mrs. Ayres.)

2 quarts gooseberries, 2 quarts raspberries, 4 oranges.

2 cups raisins, 4 pounds sugar. Peel orange and chop fine. Boil the peel a little and pour off water, then boil all together until it jells.

Concord Grape Jelly

(Mrs. Ayres.)

To 1 basket of Concord grapes add apples cut small. Cover with water. Cook until grapes and apples are well done. Strain through colander, then through cheese cloth bag. To 1 cup grape juice add 1 cup granulated sugar. Boil 25 minutes from time it begins to boil. The adding of apples removes the strong taste so often found unpleasant to grape jelly and gives it body for turning out from molds.

Yellow Tomato Preserves

(Marion Carr.)

Wash and pick over medium-sized tomatoes, 1 pound tomatoes, 1 pound sugar. Make syrup of sugar. Pour over tomatoes. Let stand until following morning. Heat syrup again and pour over tomatoes. Third morning same. Fourth morning add to heated syrup sliced lemon and a few pieces of ginger root (about 2 lemons to 3 pounds of tomatoes). When syrup is boiling put in the tomatoes. Cook slowly until clear as amber. Eemove tomatoes one by one and put on plates to cool. When perfectly cold put in glasses, fill about two-thirds of the glass. Then heat syrup boiling hot and pour over tomatoes. When cold cover with paramne.