The Rural cook book

Elderberry Jelly No. 3, — Take equal parts of elderberries and wild grapes, and cook to extract juice, strain, add sugar in proportion of one pound to each pint of liquid, and cook as other jelly. This is especially nice. for invalids, and beneficial in cases of sore throat. Grape Jelly. — The wild grapes gathered just as they begin to turn are the best for jelly. Free them from their stems and wash them, mash them, and heat slowly; cook them until the juice is well drawn out; turn into a flannel bag and let it drip without pressure ; measure the juice, and, if cultivated grapes are used, allow an equal amount of sugar; if the wild grape, allow a little more than an equal measure. Heat the sugar (put in a pan in the oven and stir often) ; boil the strained juice 15 minutes; skim and strain again, add the sugar, boil until the surface looks wrinkled, skim well and turn into glasses. Green Grape Jelly. — Select the grapes when full grown, just before they begin to turn purple. After separated from the stem, wash, adding a little water if the grapes are not very juicy. Mash and slew until the skins are cooked. Strain first through the colander, then through the jelly bag. Measure the juice, measure the same amount of sugar, putting it in the oven while the juice is being boiled. The boiling will take half an hour. Now add the hot sugar, wluch you must be careful not to scorch, boil about five minutes longer, and then the jelly should be ready to pour in glasses. Jelly made from the green grapes is solid, of a delicious flavor and of a pretty green tint. Spiced Grape Jelly. — This is delicious served with cold meats. Take equal amounts of grape juice and sugar. Add one-half teaspoonful of ground cloves and one tablespoonfuJ of cinnamon to each quart of juice. Add the sugar as directed in recipe above. Marble Jelly. — A dark jelly, such as blackberry or grape, is poured into a half-gallon crock; as soon as this hardens a hght jelly, apple, quince or pear, is poured on top ; so on in alternate layers until the crock is filled. The layers look prettiest when but an inch thick. Slice in half-inch slices, serve on a pretty glass dish. Besides being unique in appearance the blending of flavors is decidedly appetizing. Peach Jelly.— Take sound, high-flavored, barely ripe peaches. Wash thern thoroughly. Use the parings and a few pieces of fruit. Boil in enough water to cover in an enameled kettle until the skins are tender and broken. Strain through a jelly bag. Allow the juice of one lemon and one scant pound of sugar to each pint of juice. Boil the juice twenty minutes after straining, and meantime heat the sugar in the oven. Pot the sugar into the juice slowly, let boil five minutes and pour into tumblers. Peach Jelly No. 2. — Take the peach parings from a peck or two of peaches and simmer with sour apples till the whole mass is tender. Have twice the quantity of peach that you have of apple and make your jelly in the ordinary way. Pear Jelly, — Select juicy pears that are not top ripe, quarter, core and cut in small pieces without paring. Put in a kettle with one pint of water to every four pounds of pears. . Cook over a slow fire to a Jiulp, turn into a jelly bag which has been wrung out, and let drip without squeeiing. Measure the juice and allow the same quantity of sugar. Put the liquid over the fire, bring to the boiling point and boil 20 minutes. In the itwantime heat the sugar by spreading it out on pans and setting it in an open oven ; when the pear juice has boiled twenty minutes add the heated sugar, stir until it is dissolved, bring again to the boiling point, and boil until in dropping a spoonful on a cold saucer a skin forms