The cost of the prepared product is scarcely greater than
that of the original fruit, differing with the supply and price of the
latter; the keeping qualities are excellent, so that it may be had at
any time of the year and bears long sea-voyages with out detriment. No
peeling or coring is required, so there is no waste.

FRUIT JELLIES.

Take a stone jar and put in the fruit, place this in a kettle of tepid
water and set on the fire; let it boil, closely covered, until the
fruit is broken to pieces; strain, pressing the bag, a stout, coarse
one, hard, putting in a few handfuls each time, and between each
squeezing turning it inside out to scald off the pulp and skins; to
each pint of juice allow a pound of loaf sugar; set the juice on alone
to boil, and, while it is boiling, put the sugar into shallow dishes
or pans, and heat it in the oven, watching and stirring it to prevent
burning; boil the juice just twenty minutes from the time it begins
fairly to boil; by this time the sugar should be _very_ hot; throw it
into the boiling juice, stirring rapidly all the time; withdraw the
spoon when all is thoroughly dissolved; let the jelly come to a boil
to make all certain; withdraw the kettle instantly from the fire; roll
your glasses and cups in hot water, and fill with the scalding liquid;
the jelly will form within an hour; when cold, close and tie up as you
do preserves.

CURRANT JELLY.

Currants for jelly should be perfectly ripe and gathered the _first_
week of the season; they lose their jelly property if they hang on the
bushes too long, and become too juicy--the juice will not be apt to
congeal. Strip them from the stalks, put them into a stone jar, and
set in a vessel of hot water over the fire; keep the water around it
boiling until the currants are all broken, stirring them up
occasionally. Then squeeze them through a coarse cloth or towel. To
each pint of juice allow a pound and a quarter of refined sugar. Put
the sugar into a porcelain kettle, pour the juice over it, stirring
frequently. Skim it before it boils; boil about twenty minutes, or
until it congeals in the spoon when held in the air. Pour it into hot
jelly glasses and seal when cool.

Wild frost grape jelly is nice made after this recipe.

CURRANT JELLY. (New Method.)

This recipe for making superior jelly without heat is given in a
Parisian journal of chemistry, which may be worth trying by some of
our readers. The currants are to be w