132 FARM HOMES, IK-DOORS AND OUT-DOORS. 



Grape Jelly. This is most delicious when made 

 from the cultivated sorts. The little Delaware makes 

 jelly of beautiful color and rich, aromatic flavor. It is 

 made in the same way as currant jelly. Wild grapes 

 make a jelly that is excellent for various things in 

 cooking. 



Apple and Plum Jelly. If the fresh fruit can be 

 crushed in a press, and the juice carefully strained, the 

 jelly will be clearer and finer than when the fruit is 

 stewed in order to get the juice. The yellow Crab-apple 

 makes a deep amber-colored jelly, and the blue or Dam- 

 son plum a rich ruby. 



To Crystalize Cherries y Currants, and Grapes. Select 

 perfect fruits and leave them on their stems. Beat the 

 whites of two eggs to a stiff froth, in which dip the fruits 

 and lay them on a sieve to drain for a few minutes. Then 

 roll them, cluster by cluster, in a dish of pulverized sugar, 

 and lay them on white paper in a nearly cooled oven, or 

 before a window where a brisk breeze is blowing. When 

 dried put them away in a cool, dry closet. They make a 

 very pretty and delicious dessert. 



Baked Quinces. Bake sound, ripe ones until thor- 

 oughly done. When cool, remove the skins, roll them in 

 granulated sugar, place in a glass dish, and serve with 

 sweet cream. 



Baked Pears. Good pears when ripe are always best 

 in their natural state, but when they are hard or of in- 

 ferior quality, they can be prepared after the recipe for 

 Baked Quinces. 



Steamed Sweet Apples. These are excellent for supper. 

 Pare, quarter, and core them ; place them in an earthen 

 dish in a steamer, cover closely, and let them steam un- 

 til tender. When cold, sprinkle with a little sugar, and 

 pour over them a pint of rich milk. 



Baked Apples. These are improved by paring, re- 



