ugar, which should be so hot that the hand
cannot be borne in it with comfort, stirring rapidly until it is all
dissolved. Let the syrup boil again for three or four minutes, then take
immediately from the fire. Heat the jelly glasses (those with glass
covers are best), by rolling in hot water, and place them in a shallow
pan partially filled with hot water, or stand them on a wet, folded
towel while filling. If it is desired to have the jelly exceptionally
clear and nice, it may be turned through a bag of cheese cloth,
previously wrung out of hot water, into the jelly glasses. If the covers
of the glasses are not tight fitting, a piece of firm paper should be
fitted over the top before putting on the cover, to make it air tight.
Pint self-sealing fruit cans are excellent for storing jelly, and if it
is sealed in them in the same manner as canned fruit, will keep
perfectly, and obviate any supposed necessity for the use of brandied
paper as a preservative measure. Label each variety, and keep in some
cool, dry place. If the jelly is not sufficiently firm when first made,
set the glasses in the sunshine for several days, until the jelly
becomes more firm. This is better than reheating and boiling again, as
it destroys less of the flavor of the fruit.

_RECIPES._

APPLE JELLY.--Cut nice tart apples in quarters, but unless wormy,
do not peel or core. Put into a porcelain kettle with a cup of water for
each six pounds of fruit, and simmer very slowly until the apples are
thoroughly cooked. Turn into a jelly-bag, and drain off the juice. If
very tart, allow three fourths of a pound of sugar to each pint of
juice. If sub-acid, one half pound will be sufficient. Put the sugar
into the oven to heat. Clean the kettle, and boil the juice therein
twenty minutes after it begins to boil thoroughly. Add the sugar,
stirring until well dissolved, let it boil up once again, and remove
from the fire. The juice of one lemon may be used with the apples, and a
few bits of lemon rind, the yellow portion only, cooked with them to
give them a flavor, if liked. One third cranberry juice makes a pleasing
combination.

APPLE JELLY WITHOUT SUGAR.--Select juicy, white fleshed, sub-acid
fruit, perfectly sound and mature but not mellow. The snow apple is one
of the best varieties for this purpose. Wash well, slice, and core
without removing the skins, and cook as directed in the preceding
recipe. Drain off the juice, and if a very clear jelly is