MISCELLANEOUS. 187 



1 toned raisins and cocoanut, currants and berries, cherries 

 and plums, peaches and pears, all are welcome in a pre- 

 serve which has little to recommend it but oddity. 



HOW TO KEEP JELLY AND PRESERVES. 



When jelly is cold and firm, cut a ro.md of white paper 

 to fit the top of the glass, and dip it in the beaten white 

 of an egg. Press it down close to the jellj' ; if it lines the 

 side of the glass an eighth of an inch, it will do no harm. 

 Over this place a layer of smooth white cotton batting, 

 fitting it closely to the glass. Absorbent cotton is best, 

 but common cotton batting will do if the jelly is firm. 

 Over all paste a round of paper, or paper dipped in white 

 of egg. Be sure the jelly is stored where mice cannot nib- 

 ble the paper and eat the jelly. 



Again, pour over the jelly a layer of melted paraffine, 

 melted, but not hot, just warm enough to run. It will 

 harden rapidly. Then paste over the glass a round of soft 

 paper. When the jelly is used, melt the paraffine and 

 save till the following year. 



For preserves, put up in oiDeu-aiouthed jars, see that they 

 are full, then put over the preserve egg paper and then ab- 

 sorbent or common cotton batting. Melt together one 

 part mutton tallow and two parts of bees- wax. Dip a clean 

 white cloth in the mixture and spread it quickly over the 

 mouth of the jar. 



Cotton batting spread over the top cf canned fruit and 

 under the cover will prevent mold. Be careful to see 

 that it is not caught in the screws of the cover. 



Preserves keep best in a store-room both cool and dry. 

 They may be simply tied or sealed with paste where ver- 



