MISCELLANEOUS. l5l 



sugar and boil ten minutes, or even less, if it iellies when 

 dropped from the spoon. 



Blackberry Jelly.— Like all other fruit the common 

 blackberry is better for this purpose than the finer varieties. 

 The berries should be plucked before they are fully ripe. 

 They should be cooked in a very little water, or better, in a 

 stone jai set upon a few sticks or a false bottom in a larger 

 kettle of cold water 3,nd boiled till they will easily mash. 

 Squeeze through a flannel jelly-bag, boil the juice twenty 

 minutes in a porcelain or granitized kettle, allow a pound 

 of sugar for every pint of juice, heat it in the oven, and boil 

 up again, then turn into jelly tumblers that have been 

 made scalding hot. 



Blackberry Jam. —To every pound of berries put three- 

 fourths of a ijound of sugar, and stir often to prevent burn- 

 ing. Cook slowly till the berries are mashed and well done. 

 A little currant jeRy or lemon peel increases the flavor. 



Cherry. Jelly.— Wash and stone the cherries and heat, 

 without the addition of water, in a stone jar or porcelain 

 kettle. Then proceed precisely as in Blackberry jelly. 



Crab-apple Jelly.— Cut Siberian crab-apples to pieces, 

 but do not pare or remove the seeds, which impart a pleas- 

 ant flavor to the fruit. Put into a stone jar, set in a pot of 

 hot water, and let it boil eight or nine hours. Leave in the 

 jar all night, covered closely. Next morning squeeze out 

 the juice, allow pound for pint, and proceed as in all jellies. 

 Should the apples be very dry, add a cup of water for every 

 six pounds of fruit. 



Cranberry Jelly, Ho. 1.— To every quart of cranberries 

 allow a dozen large tart apples, which are the best cut ap 

 without skins and seeds and boiled with the berries till all 

 are tender. Strain through a jelly-bag, and to every pint 

 of this allow a scant pint; of sugar. Boil the juice fifteen 

 minutes, skim, and then add the heated sugar. Boil fifteen 

 ininutes longer, or till it jellies, when dropped from the 

 spoon, then pour into glasses or bowls. 



