The new practical housekeeping

Raspberry Jelly, — Cook red raspberries until the juice separates ates, then strain and proceed as directed in preface, adding three-fourths as much sugar as juice. Or the juice may be obtained by mashing and straining, without cooking. .Care must be exercised in selecting the berries, as if at all over-ripe the juice may not ielly readily. Success is sure, however, if one part currant juice is added to two parts raspberry, and some use hali and half. Strawberry Jelly. — Mash the berries and strain through jellybag without squeezing. Put juice on stove and follow general directions, adding sugar pint for pint. The berries must be firm and freshly gathered, as the slightest tendency to fermentation will prevent the juice becoming jelly. Tomato Jelly. — Cut a peck yellow tomatoes in pieces, boil until soft, and strain ; put the juice on, after measuring, with a sliced lemon added and boil naif an hour; add sugar pint for pint, let dissolve and come to boiling point, when it should be jelly. . Test until properly done, then strain into glasses. Fruit Flavors. — These are very easily prepared, and very convenient for flavoring and coloring ices and ice-creams, dessert jellies, sherbets, drinks for the sick, creams, pudding sauces, etc., when fruit is out of season. Directions for preparing the juices or pulps of the different fruits have already been given in Ices and Ice-creams, and the process of making is the same for all : Mix the given quantities prepared fruit juice or pulp and sugar together, stirring until sugar is dissolved and a clear syrup results ; then pour into glass fruit jars of pint or quart size, same as used for canning, cover closely with their lids, stand in wash-boiler and finish as directed in third recipe for Canned Peaches, on page 153, boiling half an hour after boiling point is reached. Put cans away as directed in Canning Fruit. If properly prepared these flavors will keep two or three years and when useA win have all the flavor of the fresh fruit juices. For Orange Flavor to each pint prepared orange juice add juice of one lemon and three cups granulated sugar. Make Strawberry Flavor same way using prepared strawberry juice and juice of only half a lemon. For Raspberry Flavor take a pint prepared raspberry juice, juice of half a lemon, or half gill currant juice, three and a half cups sugar. For Cherry, Currant, Grape, Plum and Apple Flavors use a pint prepared juice and three cups sugar. For Peach, Apricot, and Nectarine Flavors allow three cups sugar to each pint prepared pulp. Dessert JelMes.