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mediately dished, or placed in glasses. It will jelly upon the side of the cup as it is taken up, leaving no doubt as to the result. Blackberry and Strawberry Jelly, are made by either of above methods, and a very finely flavored jelly is obtained by mixing red raspberry and currant juice, two parts former to one of latter. For a clearer jelly, one can extract currant juice without boiling fruit, by crushing fruit with the hands in large earthen bowl, about a quart at once. Pour the currants into the strainer, and when all crushed and draining, stir them about with the hand and squeeze the thin juice from them ; then take about a pint and a half of the crushed fruit at a time in a strong towel and squeeze ; the thick juice that comes at the very last it is well to put aside for currant shrub ; the first can be used with that already strained for the jelly. A jelly of a prettier color is obtained by mixing the white and red currants, half and half. Some take the trouble to make jelly from the white and red currants separately, then harden it in successive layers in glasses. For the process see directions given fOr making Ribbon Jelly. Another pretty arrangement is to melt jelly before serving, add little dissolved gelatine, put in mold and set in ice-box or cool place to harden. Some housekeepers report excellent success in making Uncooked Currant Jelly, To one pint currant juice from raw fruit, add a pint granulated sugar ; stir the juice very slowly into the sugar until sugar is dissolved, then let stand twenty-four hours and it will be stiff jelly. Turn into glasses, cover with a thin covering and set in the sun two or three days, then cover as directed and put away. Half a bushel currants makes twenty-two and one-half pint glasses of jelly Gooseberry Jelly. — To every quart green gooseberries add a pint water and boil until bursting ana almost a jam. Then strain and proceed as in general directions, adding a pound sugar to each pint juice. Requires longer boiling than most jellies. Juice may be obtained without boiling the fruit as in Currant Jelly, if preferred, and some let berries stand twenty-four hours after cooking before straining, or hang in jelly bag all night. Grape Jelly. — Cook grapes whole or first rub through a sieve ; to each pint juice, measured after straining, use pound sugar and cook as directed. Half-ripened grapes are best. Wild Grape Jelly made &a.me. Muscadine Jelly. — Squeeze skins from muscadines, saving all the pulp and juice, and add to each quart a dozen or twenty of the skins, or enough to give a rich crimson color ; too many will make the jelly dark, and if none are used it will have a muddy color. If there is not sufficient juice to prevent scorching add a little water, set on brisk fire and cook twenty to thirty minutes ; take off and strain through flannel jelly-bag, once only ; add pint sugar to each quart juice, return to fire and boil hard twenty minutes without stirring. Test, boiling until it will jelly, and put away in glasses. 388 FBUIT JELLEBS. Pine-apple Jelly, — Pare and grate fruit and to each pound fruit take pouna sugar, stir till sugar is dissolved and cook and test as above. Strain into glasses and cover as directed. This is delicious molded and served as a Dessert Jelly, surrounded with sweetened whipped cream if liked.