Miss Parloa's kitchen companion

Put a large piece of cheese-cloth in a sieve, and after putting the sieve over a large bowl, dip the hot grapes and juice from the kettle, and deposit them in the sieve. Let them stand for ten or fifteen minutes ; then take up the cloth, holding it firmly at the ends, and move the mass back and forth by raising the cloth first at one end and then at the other. The juice will run through the cloth into the bowl in about fifteen or twenty minutes. When as much as possible has been obtained, put the cloth into the sieve again, and place the sieve over another bowl. Wash the preserving-kettle carefully, and measure the grape juice into it. Set upon the stove, and as soon as the liquid begins to boil, skim it. Boil rapidly for twenty minutes, skimming frequently. When the juice is first set upon the stove, put into a pan (a milk-pan is best) as many pints of granulated sugar as there are pints of juice, and place in the oven. Stir often, to prevent coloring. When the juice has boiled hard for twenty minutes, add the hot sugar, and stir until it is dissolved ; then remove the jelly from the stove. Have ready some tumblers, standing in a dripping-pan containing about half an inch of warm water. Dip up the jelly with a cup, and fill these tumblers. Let the jelly cool, and then set away in a cool, dry place. After three or four days cover the tumblers with round pieces of white note-paper which have been dipped in brandy ; then put on the tin or glass covers. This jelly will have a light color, and be a pleasant substitute for currant jelly. Ripe grape, blackberry, and raspberry jellies all are made in the same manner. * Raspberry Jelly. Use fresh and dry fruit. Free it from stems and leaves, and put it in a preserving-kettle. Heat slowly, and cook for half an hour. Press out the juice, strain it, and proceed as directed for currant jelly, on the preceding page. Blackberry jelly is made in the same manner. * Apple Jelly. Wash, and cut into small pieces enough rich-flavored tart apples to make three quarts, and putting them into a preserving-kettle with three quarts of cold water, boil gently until they can be mashed smooth. Put a piece of cheese-cloth in a sieve, and after placing the sieve over a large bowl, pour the apple into it, and treat in the same way that green grapes are treated, save that a little more pressure should be used. When all the juice has passed through, strain it through a clean piece of cheesecloth. Now proceed the same as when making grape jelly, only boiling the mixture, however, for five minutes after the sugar has been added. Quince, crab-apple, peach, and barberry jellies all are made in the same manner. The pulp of fruit from which jellies have been made need not be wasted. Rub it through a sieve, and add it to an equal volume of fresh fruit that has been boiled to a pulp and sifted. Put this mixture into a kettle with a pint of sugar to each pint of pulp, and after heating slowly to the boiling-point, cook for twenty minutes. When fruit is plentiful and cheap it hardly pays to use the pulp of that from which jelly has been made, because the juice contains the greater part of the fine flavor. It is wise always to use, in preserving, the best of sugar and fruit.