e the juice, and allow three fourths of a pound of sugar
to one of juice. Boil twenty minutes, add the sugar hot, and finish as
directed for other jellies.

GRAPE JELLY.--Jelly from ripe grapes may be prepared in the same
manner as that made from the juice of berries. Jelly from green grapes
needs one half measure more of sugar.

ORANGE JELLY.--Express the juice of rather tart oranges, and use
with it an equal quantity of the juice of sub-acid apples, prepared in
the manner directed for apple jelly. For each pint of the mixed juice,
use one half pound of sugar and proceed as for other jellies.

PEACH JELLY.--Stone, pare, and slice the peaches, and steam them in
a double boiler. Express the juice, and add for each pint of peach juice
the juice of one lemon. Measure the juice and sugar, using three fourths
of a pound of sugar for each pint of juice, and proceed as already
directed. Jelly prepared from peaches will not be so firm as many fruit
jellies, owing to the small amount of pectose contained in their
composition.

A mixture of apples and peaches, in the proportion of one third of the
former to two thirds of the latter, makes a firmer jelly than peaches
alone. The apples should be pared and cored, so that their flavor will
not interfere with that of the peaches.

QUINCE JELLY.--Clean thoroughly good sound fruit, and slice thin.
Put into a double boiler with one cup of water for each five pounds of
fruit, and cook until softened. Express the juice, and proceed as with
other jellies, allowing three fourths of a pound of sugar to each pint
of juice. Tart or sweet apples may be used with quinces, in equal
proportions, and make a jelly of more pleasant flavor than quinces used
alone. The seeds of quinces contain considerable gelatinous substance,
and should be cooked with the quince for jelly making.

PLUM JELLY.--Use Damsons or Green Gages. Stone, and make in the
same way as for berry and other small fruit jellies.

FRUIT IN JELLY.--Prepare some apple jelly without sugar. When
boiled sufficiently to form, add to it, as it begins to cool, some nice,
stoned dates or seeded raisins. Orange jelly may be used instead of the
apple jelly, if preferred.

FRUIT JUICES.

As sauces for desserts and for summer beverages for sick or well, the
pure juices of fruits are most wholesome and delicious. So useful are
they and so little trouble to prepare, that no housewife should allow
the fruit season to pass by without putti