trays; when dry,
pack.

N.B.--When putting jelly goods in tins, be careful that the layers are
not thick, as they lay so close that the syrup cannot get in between
them. A good plan is to have wire trays and fix three or four loosely in
each tin, taking their bearings on the ends of the crystalizing tin. By
this means you will get more in a tin with better result. Boil the syrup
in the proportion of six pounds best white sugar to each quart water, to
the degree of smooth 215. It must be quite cold when used for gelatine
work or the goods will come out of the tins in a solid block.

BLACK CURRANT JELLIES.

9 lbs. White Sugar.
6 lbs. Glucose.
2-1/4 lbs. Gelatine.
Purple Coloring.
3 pints Water.
2 oz. Tartaric Acid.
2 lbs. Black Currant Jelly.

PROCESS.--Soak gelatine as usual, smooth off and mould fondant shapes.
Boil the sugar, glucose and water, as already directed, to a stiff ball;
remove the pan from the fire, drop in the gelatine, a few pieces at a
time, stir till dissolved. Let it remain a short time till the scum
rises; skim it off, then stir in the tartaric acid, jelly and sufficient
color to make the mixture a bright color, then mould the batch. When the
goods are firmly set, place them in layers on wire frames fitted for
crystalizing pan; arrange the frames in the tins and cover with cold
syrup; let them stand for twelve or fourteen hours undisturbed, then
drain off the surplus syrup; take them carefully out of the tins, pack
them on clean trays; when dry they are ready for boxing. These goods
require handling gently; they are very delicate and easily crushed.

[Illustration: Daisy Peanut Warmer.

The most complete Peanut Warmer in the market.

The Nuts are kept warm by a water jacket which surrounds the Pan, and is
heated by a Gas or Oil Stove as desired, has steam whistle which
attracts attention.

Strongly made and nicely ornamented and lettered.

Price complete with either Gas or Oil Stove, f.o.b. Toronto, $10 00.

Size, 29 in. high, 18 in. wide, 12 in. deep.

State when ordering if for Oil or Gas Stove.]

PINEAPPLE JELLIES.

8 lbs. White Sugar.
8 lbs. Glucose.
2-1/4 lbs. Gelatine.
Pineapple Flavor.
3 oz. Tartaric Acid.
3 pints Water.
Saffron Color.

PROCESS.--Soak the gelatine in sufficient cold water to cover it. Boil
the sugar, glucose and water as usual to stiff ball and remove the pan
from the fire; stir in the gelatine, wait till scum rises and