Pick the grapes from the stems and after washing put them in a preserving kettle, and heat them, taking care to bruise them with a ladle or potato masher until the juice runs freely, then pour into a coarse linen bag and let it drip over a crock one night. Measure one pint of juice to one pound of sugar. Boil the juice fifteen or twenty minutes before putting in the sugar, after adding the sugar, let it boil from three to five minutes.

Pick over the fruit but leave it on the stems, put it in a kettle and let it get thoroughly heated, strain through a coarse towel. Measure the juice into a clean porcelain kettle, let it boil five minutes hard, then pour over the sugar which has been previously measured into a stone jar large enough to hold sugar and juice. Stir constantly while pouring on the syrup, from the bottom till every particle of the sugar is dissolved. Use granulated sugar, one pound to a pint. Have the jelly glasses all ready as the jelly often forms while stirring. This makes splendid clear jelly, very firm, and will keep two years. Make it about the 4th of July.

Three lemons; the grated rind of one and one-half lemons, the pulp of three, two pounds of sugar, two-ounce box of gelatine dissolved in one pint of cold water, let it stand one hour, then pour on three pints of boiling water, strain into a mould and set away for twenty-four hours or till cold.

Soak one box of Cox's gelatine in one pint of cold water, add one quart of hot water, place over a kettle and add juice of four oranges, sweeten to taste, cool, add two oranges cut fine with peel shredded very fine. Beat all together with six eggs beaten stiff. Turn into a mould.

One quart water, one box gelatine, five oranges, one lemon, one pound sugar. Soak gelatine in cold water enough to cover. Boil one quart water and sugar together, add dissolved gelatine, orange and lemon, strain and pour into mould, which has been lined with sliced oranges.

One-fourth box of gelatin, 1/4 cup of cold water, 1/2 cup of boiling water, 1/2 cup of sugar, 1 cup of orange juice, juice of 1/2 lemon. Soften the gelatin in the cold water by soaking it 1/2 hour, then pour in the boiling water, stirring until the gelatin is dissolved. Add the sugar, orange juice and lemon juice, stir for a moment, and then strain the liquid through a napkin into moulds and set it to cool. Use earthenware or graniteware moulds, not tin. The point most to be observed in making this jelly is getting the juice from the oranges. The most natural way would be to
cut the oranges in halves and squeeze them in the lemon squeezer; but that will not do, for the orange oil of the rind is extracted in such large quantities as to destroy the delicate flavor of the jelly. The proper way is to peel the fruit, cut it in pieces, put in a jelly bag and squeeze out the juice with the hands.

Clean a small chicken, disjoint and cut the meat into small pieces. Remove the fat, break or pound the bones and put all into cold water, in the proportion 1 pt. per 1 lb. of chicken. Heat the water very slowly at first and then simmer it until the meat is tender (3 or 4 hours). Boil down to 1/2 the quantity. Strain it and remove the fat, then clear it with an egg, and season with salt, pepper and lemon. Strain through a fine napkin, pour into small cups and cool. Parsley, celery and bay leaves give a good flavor. A suspicion of red pepper is also an addition.

Wash 2 handfuls carrageen, or Irish moss, through 2 or 3 waters, then drain and pour on it 3 pints of boiling water. Let simmer until the moss becomes a complete pulp, then strain and sweeten to taste. After this add the juice of 2 large lemons. Do not eat until cold. Sea moss, blanc mange and tapioca jelly are good for invalids.

1 cup corn syrup, 2 cups sugar. Add: 2 cups water for thick syrup (preserves or sauces), 5 cups water for medium syrup (dessert fruit), 8 cups water for thin syrup (breakfast fruit).

Boil 5 minutes.

Crush 4 pounds of ripe grapes. Cook them over a gentle heat until the seeds separate, then rub through a fine colander. Add two cups of Karo Syrup, half tsp. cinnamon, half tsp. cloves, 1/4 cup of cider vinegar. Cook for half hour, or until thick enough to suit taste. Seal in jars. This is delicious to serve with meat.