The Rural cook book

Raspberry Jelly. — One of our friends tells us with pride that she made delicious stiff raspberry jelly last year by mixing the red raspberries with an equal quantity of green grapes. The two fruits were cooked together, then strained as usual. The resulting jelly was clear red, with full raspberry flavor. Our friend had never been able to make raspberries "jell" properly before, so she was much pleased with the experiraent It is quite possible that green grapes would stiffen strawberry jelly, which is usually difficult to harden. Some experimenters say they mix either red currants or early apples with strawberries to make jelly. If raspberries and Summer apples are available at the same time, a combination of the two will make an excellent jelly. Cook and strain separately, then mix the juice, and proceed as with any other jelly. Raspberry and red currants mixed are excellent. Rhubarb Jelly. — On account of the watery consistency of the fruit it cannot be made into jelly as readily as most fruit. A fine jelly and one specially suitable for serving with game can be made if the following directions are observed : Let the rhubarb heat on the back of the stove until the juice flows freely. Strain the juice through a jelly bag. Do not squeeze the bag into the jelly, but use only what will drip of itself. The bag can be squeezed into a different vessel, and the liquid thus gained can be re-added to the pulp of the rhubarb and made into jam. Take the rhubarb juice and boil gently for 10 minutes. Measure and to each pint allow a pound of granulated sugar. Boil until a little poured out on a cold plate will set nicely. Do not measure the juice before it has been boiled. Such treatment is needed to reduce the water and make the pure juice and sugar jelly properly. If care is taken in the boiling of the jelly, it turns out a pretty color and is very desirable for garnishing various dishes. , Rhubarb Jelly No. 2. — Cut off the leaves and ends from the stalks, and wipe with a clean, damp cloth. Use an earthen dish for cooking. Without removing the skins, cut the rhubarb into pieces 2^ inches long, and put over them lH cupful of sugar, a piece of lemon peel, and a pint of water, this proportion to two pounds of rhubarb. Cover and set in the oven on a shelf. Moisten a half ounce of white gelatine in a quarter of a cupful of cold water. When the rhubarb is tender put the gelatine in a large bowl, on which an earthen colander is placed. Pour the rhubarb on this, but remove it very soon to a dish, in order to retain sufficient juice with it. Stir the hot liquid underneath, and when the gelatine is dissolved pour into teacups or molds dipped tn cold water. Strawberry Jelly.— To 10 quarts of strawberries add two quarts of apple juice, and proceed as for currant jelly, but boil less; or use apple juice instead of currants. Tomato Jelly. — Simmer yellow tomatoes without water till pulpy and then drip in a bag. Take equal parts of tomato and apple juice and proceed in the ordinary way. Watermelon Jelly. — Mash the heart of a dead-ripe melon and strain the juice so obtained. Boil to a thick syrup with equal parts of granulated sugar and add to apple juice; then proceed as for apple jelly. We always pour melted paraSin over the top of our jelly before putting the cover on. Break the paraSin in pieces, put in a, cup, and set the cup in a pan of warm water on the back of the stove; it will soon melt enough to pour.- It should be one-fonrth inch thick over the jelly; if too thin it cracks. If you' have reason to fear mold, cut disks of white paper to fit the top of the glass ; dip in brandy or grain alcohol, and pour the paraffin over this. If the room or closet in which jelly is stored is tikmp. Prof. Conn recommends setting a few lumps of unslaked lime about on the shelves, removing when they crumble. CANDIED FRUITS.