The new home cook book

drank ; sugar to taste. Pour one gill of cold water on half an ounce of Coxe's gelatine, and let it soak fifteen minutes ; pour off the water and put the gelatine when well dissolved in the hot coffee ; wet a mould and pour it through a strainer. CIDER JELLY. Mrs. George Frost, Detroit. One package of gelatine (one and one-half ounces,) the grated rind of one lemon and the juice of three; add one pint of cold water, and let it stand one hour ; then add two and one-half pounds of loaf sugar, three pints of boiling water, and one pint of cider, put into moulds and set in a cool place. CORN STARCH JELLY. One quart boiling water ; wet five tablespoons corn starch, one teacup sugar, a pinch of salt, with cold water, and one teaspoon lemon or vanilla extract for flavoring; stir the mixture into the boiling water, boil five minutes, stir all the while ; pour into cups previously dipped in cold water. This quantity will fill six or seven cups. If wished richer, milk may be used instead of water. Good for invalids. TAPIOCA JELLY. Mrs. O. F. Avery. One cup tapioca, three cups cold water, juice of a lemon, and a pinch of the grated peel ; sweeten to taste ; soak the tapioca in water four hours ; set within a sauce pan of boiling water ; pour more lukewarm water over the tapioca, if it has absorbed too much of the liquid and heat, stirring frequently. If too thick after it begins to clear, put in very little boiling water. When quite clear, put in the sugar and lemon. Pour into moulds. Eat cold with cream, flavoring with rose water and sweetened, GELATINE JELLY. Dissolve one ounce package of sparkling gelatine in a pint of cold water for one hour ; add the rind and juice of two or three large lemons, one and a half pounds of sugar, then pour on this mixture one quart of boiling water, add one pint of orange or raspberry Juice, and pour into mould. This flavoring is very nice, and is to supersede the necessity of wine, which some consider indispensable in the same proportion. RHUBARB JAM. Mrs. T. W. Anderson. Cut into pieces about an inch long, put a pound of sugar to every pound of rhubarb, and leave till morning; pour the syrup from it and boil till thickens ; then add the rhubarb and boil gently fifteen minutes ; put up as you do currant jelly in tumblers ; it will keep good a year. GOOSEBERRY JAM. Take what quantity you please of red rough ripe gooseberries, take half this quantity of lump sugar, break them well, and boil them together for half an hour, or more, if necessary. Put into pots and cover with papers. GRAPE JAM. Mrs. S. W. Cheever, Ottawa, 111. Take your grapes, separate the skin from the pulp, keeping them in separate dishes, put the pulps in your preserving kettle with a teacup of water ; when thoroughly heated, run them through a colander to separate the seeds ; then put your skins with them and weigh ; to each pound of fruit, put three- fourths of a pound of sugar; add merely water enough to keep from burning; cook slowly three-fourths of an hour. This is a delicious jam, and worth the trouble. BLACKBEREY JAM. To each pound of fruit add three-fourths of a pound of sug?r; mash each separately; then put together and boil from one-half to three-fourths of an hour. RASPBERRY JAM.