Miss Corson's practical American cookery and household management

After making jelly, weigh the berries which remain in the jelly-bag, put them into the preserving- kettle with an equal amount of brown sugar, and boil them to a thick jam, removing all scum which rises, and stirring them to prevent sticking to the kettle or burning; when the jam is done, cool it a little, and put it up in air-tight jars or glasses covered with paper. PRESERVED MULBERRIES. Put two quarts of mulberries over the fire in a porcelainlined kettle, after they have been carefully looked over, and the stems removed, and let them stand until they yield their juice ; then squeeze them, and strain their juice ; to each pint of mulberry -juice add two pounds of sugar; put the sugar and juice over the fire, and boil and skim them until they are clear; meantime, pick over more mulberries; allow two quarts of berries to the above-named quantity of sugar and juice ; put them over the fire, and cook them :ntly until they are just tender, but not broken ; when the berries are tender, let them stand over night in the sirup; the next day skim the berries out of the sirup, and put them into glass jars ; put the sirup over the fire, and boil it (itil it begins to thicken; then pour it over the berries, ose the jars, and seal them air-tight. PRESERVED ELDERBERRIES. Use three parts of elderberries, one part of the pulp of reen grapes prepared as directed below, and an equal eight of sugar ; pick the grapes from the stems, put them rer the fire, and soften them with gentle heat until the pulp m be separated from the seeds by rubbing through a colider ; while the grapes are being softened, pick the eldersrries from the stems ; put the sugar, grape-pulp, and derberries over the fire in a porcelain-lined kettle, and stew them gently until the sirup begins to thicken, removing all scum as it rises ; then cool them a little, put them into glass jars, and seal them air-tight. ELDERBERRY AND GRAPE JELLY. Use one third of ripe grapes, and two thirds of ripe elderberries free from stems ; put them over the fire in a pre- serving-kettle, and cook them slowly until the juice flows freely ; then pour them into a jelly-bag, and let them drain until all the juice is extracted. To each pint of the juice add a pint of granulated sugar ; put them into the preservg-kettle, set it over the fire, and stir until the sugar is dissolved ; continue the boiling until a little of the jelly ccooled on a saucer stiffens ; then partly cool it, pour it into jelly- glasses, and when the jelly is, quite cold cover the glasses with white paper fastened with white of egg or mucilage. PRESERVED GRAPES.