The national course in home economics

This is a fine jam for winter use, in tarts, roly-polys, etc. Gather the fruit on a dry, hot day. Pick over with great care, rejecting all that is blemished. Stone the fruit, weigh it, and allow three-quarters of a pound of loaf sugar to every pound of damsons. Place the fruit and sugar in preserving kettle (porcelain lined). Stir gently until the sugar is thoroughly dissolved and carefully skim. After it commences to simmer all over alike boil it one hour. Stir it continually, as it sticks and burns quicker than most fruits, and that will give the jam a bitter flavor. When the jam is firm and the juice is set, it is done. Remove from the fire, put into small jars, cover it down, when quite cold, with oiled papers, and store it away in a dry place. Lottie McPhelan. GREEN RHUBARB JAM. Take one and one-half pounds of green rhubarb, one pound of loaf sugar, the thin rind of one-half of a large lemon, one-quarter of an ounce of bitter almonds and a little ginger. Wipe the rhubarb quite dry, cut it in pieces two inches long and put it into a preserving pan with the sugar broken small; the rind of the lemon must be cut very fine and the almonds blanched and divided. Boil the whole well together, stirring and skimming frequently, and when nearly done stir in the ginger. Young rhubarb will take about three-quarters of an hour but if old it must be boiled one and one-half hours. This preserve should be of a green color and will be found a very good substitute for greengage jam, resembling it very closely. Fanny Rice. GRAPE JAM. Pulp the grapes. Put pulps on over the fire; use no water. After they begin to boil let them continue to boil gently one-half hour. Then strain them through a fine colander, so as to remove all the seeds. Then put pulps and skins into the kettle, adding two pounds of sugar to each three pounds of fruit. Cook this one hour, skimming constantly. Then fill the jars full, as for citron, never forgetting the rubbers. Mary Cordingly. RIPE RHUBARB JAM. Select fresh red rhubarb. The color red shows that it has grown in the sun and is much finer; cut in pieces one inch long, take sugar pound for pound. Cook together and let stand all night. In the morning pour off the syrup and boil it until it begins to thicken. Put in the rhubarb and heat. Ready for use. Alice McCarty. Jellies. HOW TO MAKE MOST KINDS OF JELLY. Place the fruit, currants, grapes, etc., in a porcelain kettle with just enough water to prevent burning. When thoroughly scalded strain through a flannel bag, using as much sugar as juice by measurement, place juice on stove alone and boil ten minutes. Add the sugar and boil ten minutes longer. Pour into small dishes. Cover with buttered writing paper and tie down with heavy paper, or instead of the buttered paper melted paraffine may be used. Caroline. APPLE JELLY. Select sound, red, fine-flavored apples not too ripe; wash, wipe and core; place in a granite kettle cover with water and let cook slowly until the apples look red. Pour into a muslin bag and drain; return juice to a clean kettle and boil one-half hour; skim. Now measure and to every pint of juice allow a pound of sugar; boil quickly for ten minutes. Red apples will give jelly the color of wine while that from light fruit will be like amber. Margaret McNolty. GREEN QRAPE JELLY.