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morning, let it rise 2 hours, knead up stiff, rise until noon, put 

 in pan, rise 1 hour, bake 1 1-4 hours. 



Mrs. Lyman S. Wilkins, 



Midclleton, Mass. 



FIRST PREMIUM JELLIES. 



To make nice clear jelly the fruit should be sound, if not, all 

 spots should be removed ; the fruit should be then washed and 

 placed in a kettle with just enough water to cover it, and boiled 

 fifteen minutes, then it should be strained through a sieve with- 

 out pressing the fruit, then the juice should be strained through 

 a flannel bag until it runs clear. Then put one pound of suo-ar 

 to one pint of the juice and boil twenty minutes. Of coarse 

 some fruits, such as currants and peach, need a little different 

 treatment. In making currant jelly the juice should be boilino- 

 hot when the sugar is put in, and it should not be boiled but 8 

 minutes after the sugar is in, if it is, it will be spoiled. In 

 making peach jelly, boil the fruit 30 minutes, then strain and 

 boil the clear juice fifteen minutes before the sugar is put in, 

 then boil 20 minutes after the sugar is in. When all jellies are 

 cold put brandy papers on top of the jelly. 



Mrs. A. C. Wilson, 



North Beverly Mass. 



TOMATO KETCHUP. 



Scald and peal one-half bushel of ripe red tomatoes and drain 

 through a cloth or colander, without pressing. Cut six large 

 red peppers in pieces, and stew with tomato till soft enough to 

 put through a sieve to remove the seeds. Mix thoroughly to- 

 gether one pound white sugar, one cup salt and four heaping 

 tablespoonfuls of mustard and add this with one quart sharp 

 vinegar to the sifted juice. Boil till as thick as desired. Cool 

 and bottle for use. 



Mrs. Almira B. Evans, 



18 Orne St., Salem, Mass. 



