Farm and home cook book and housekeeper's assistant

To 4 qts rhubarb cut in small pieces, but not peeled, add about 1/4 or 1/2 qt washed cherry leaves, about 1 pt fresh water, and cook slowly until rhubarb is tender. Strain through a jelly bag over night. For each pt juice allow 1 pt sugar. Bring juice to a quick boil, boil about 20 minutes, skim, and then add sugar, which should have been previously heated in the oven. Boil briskly another 5 minutes, and then turn at once into jelly glasses. Instead of cherry leaves, orange juice can be used as a flavoring. The cherry leaves will impart to the rhubarb a delicious flavor of cherries. — [Mrs. W. V. L., Me. Tomato Jelly Wash, drain and cut in halves 4 qts yellow tomatoes. Boil until soft, then turn into jelly bag and let drain over night. Allow 1/2 cup granulated sugar for each cup juice. Let juice boil 20 minutes, then turn in the sugar, heated, and boil about 15 minutes longer. I allow 1 slice lemon, pits removed, to every qt juice, and skim lemon out just before turning jelly into glasses. — [Mrs. G. W. A., Pa. Rules for Preparing Jams and Marmalades Fully ripe fruit or berries can be used for jams, but it will not pay to use over-ripe fruit. Berries should be carefully picked over, washed and drained and put on the back of the stove in an agate or porcelain-lined kettle with 1/4 or 1/2 the amount of sugar. Stir and when the sugar is melted, bring the kettle to the front of the stove and let the jam boil until it begins to thicken, which will be from 20 to 30 minutes. Stir frequently to prevent burning and skim off all skum that rises to the surface. Apples, peaches, pears, etc., should be peeled, cored and quartered and if the fruit is not juicy enough, add a very little water. Jams may be put up the same as jellies, in glasses or jars, and no airtight sealing is necessary, a layer of melted parafiine and a cover of paper being sufficient. Set away in a cool, dark and dry place. — [A. G., Mass. PREPARING WATERMELON RIND FOR PRESERVES. MAKING PINEAPPLE PRESERVES. APPLE AND CRABAPPLE JAMS 241 Uncooked Jam and Jelly This is my most valued recipe and my cold jam and jelly are considered by the family as quite superior to anything else in the way of canned fruit, retaining as they do the delicacy and delicious flavor of the fresh fruit. Berries are especially adapted to this method of preserving, although I suppose any soft acid fruit could be used. I have used very soft, ripe apricots with success. Currants should be used with raspberries to supply the necessary acidity. Take equal parts of perfectly fresh, ripe fruit and granulated sugar. Thoroughly mash fruit or put it through a colander or fruit press — anything that will reduce it to a smooth pulp. Add sugar and stir with a wooden spoon for 1/2 hour or more, until you feel certain every grain of sugar is dissolved, as in this lies the secret of its keeping. Then pour immediately into glasses and set uncovered in a cool, dry place for a week or so, until a thin sugary crust has formed on the top, when it may be covered like any jelly and set away, being careful to keep it in a cool place. It will be firm and solid as jelly after standing a few days. Of course for jelly the juice must be strained. — [Miss N. S. C, Cal. Apple Jam