158 FKUITS- AND HOW TO USE THEM. 



gives individuality ti> the berry. Let it boil, skimming oft- 

 en. Then add the sugar, let it boil hard once, stirring all 

 the time, and seal or put up in bowls. 



Raspberry Jelly.— Make like Blackberry Jelly. 



Strawberry Jam.— Select small, sweet strawberries, 

 wash, hull and weigh them, allowing three-fourths as much 

 sugar as fruit. Mash the berries over the range in a porce- 

 lain or granite-hned kettle, with a wooden masher or 

 spoon, allowing a large teacupful of water, or even more if 

 the fruit is not juicy, to every four pounds of fruit. 

 Boil half an hour, stirring constantly, then pour in the sug- 

 ar, which should have been heating in the oven. Boil 

 twenty minutes, then seal in cans. Pint cans are most con- 

 venient. 



Strawberry Jelly.— Take fresh fruit, hardly ripe, and 

 boil in a glass or stone jar set within a kettle having a false 

 bottom to keep the jar from the fire. When the berries are 

 soft, squeeze through a jelly-bag, measure the juice and al- 

 low for each pint, as usual, a pound of sugar. Heat the 

 sugar as in cui-ran^ jelly and boil the j uice twenty minutes 

 or thirty if it is a damp day. Then turn in the sugar, stir 

 to prevent burning, let it boil up once, and turn into jelly 

 tumblers standing in hot water. 



FEUIT PA.STES AND JELLIES WITHOUT SUGAR. 



It is not generally know,! tliat fruit juice may beboileil to 

 a jelly without sugar. Mash the fruit and strain, boil down 

 very carefully, in porcelain or gTanite ware. While it is 

 thia cook i-apidlj', but as it thickens let it simmer slower and 

 slower and finally finish in a stone-ware jar in a cool oven. 



Apple Jelly or Poinarius.— Filter new cider made 

 from sour apples through a flannel bag and heat it in por- 



