The national course in home economics

Select grapes that are just beginning to turn. Pick off the stems and wash in cold water. Now add one cupful of water to nine pounds of fruit. Stew until soft. Strain without squeezing through a muslin bag. Return to fire, let come to a boil and skim. To every cupful of juice add a cupful of sugar; boil twenty minutes; pour into glasses. Mrs. T. Winchester. RIPE GRAPE JELLY. Take ripe (but not too ripe) grapes, put them into a saucepan and bruise them gently until the juice flows freely. Strain, without squeezing them, two or three times through muslin and, when clear, boil the juice rapidly for twenty minutes. Add a pound of loaf sugar to each pound of juice and boil till a little put on a plate will set. Put the jelly into jars and cover with buttered paper and afterwards with writing paper. Lulu Bailey. GREENING JELLY. Take greening apples, wash, quarter and core, but do not pare them. Cook until soft with one tumblerful of water in a granite pan; then put the apples in flannel bag and suspend over earthen dish and let drain several hours but do not squeeze. To one pint of juice add one pound of sugar; boil twenty minutes; then pour into jelly glasses. Mamie Betts. ASTRAKHAN JELLY. Fill a two-quart granite dish with alternate layers of pared and sliced apples and sugar. Bake three hours, closely covered. This is delicious and should turn out a solid pink jelly. Miss Lillie Wheeler. QUINCE JELLY, Do not pare but polish quinces smooth with a flannel cloth. Cut in small pieces, core and put all in a kettle. Pour over cold water to cover and boil until soft. Pour all into a flannel bag and hang up to drain carefully, pressing occasionally to make the juice run more freely. To one pint of the juice add three-fourths of a pound of sugar and boil fifteen minutes. Pour into tumblers. Elsie Mackenzie. QUINCE AND APPLE JELLY. Tart apples to which have been added the cores and paring of quinces make a delightful jelly. Make as apple jelly. Margaret McNolty. RED PEPPER JELLY. Chop ripe red peppers and place in a granite pan and set in a kettle of cold water over a hot fire. Let boil until the juice is entirely extracted. To every pint of juice allow a pound of sugar and boil until it thickens. Put in small tumblers. Fine for cold meats. Lulu Jenkins. ASPIC JELLY. Put a knuckle-bone of veal, a knuckle-bone of ham, a calf's foot, four cloves, stuck into one large onion, one large carrot and a bunch of savory herbs, into two quarts of water, and boil gently until it is reduced rather more than one-half. Strain and put aside to cool. Carefully remove every particle of fat or sediment, and place the jelly in a saucepan with a glass of white wine, a tablespoonful of best cider vinegar, salt and pepper to taste, and the whites of two eggs. Keep stirring until it nearly boils, which may be known by its becoming white, then draw it to the side of the fire and simmer gently for one-quarter of an hour. Put on the cover, let it stand to settle, and strain through a jelly bag two or three times if necessary, until it is quite clear. Put it into a mold which has been soaked in cold water. Mrs. Kate Bullard. ICELAND MOSS JELLY FOR INVALIDS.