SPICED GRAPE JELLY Mrs. W. D. Hurlbut
One peck of grapes; one quart vinegar; six pounds sugar; one ounce whole cloves; one-fourth ounce stick cinnamon. Boil grapes, spices and vinegar together until the grapes are tender. Press through sieve and boil the juice thirty minutes. Add heated sugar, boil five minutes, testing to see whether it has jellied. Cook longer if necessary. Pour into hot sterilized jelly glasses and cover with wax.
CRAB APPLE AND DAMSON PLUM JELLY Mrs. C. A. Carscadin
Four quarts of crabapples; one quart of damson plums. Wash fruit and put on with cold water enough to cover. Let cook until soft, drain through a jelly bag and return to kettle with an equal quantity of sugar. Boil until it jells. This makes a tart jelly which tastes like currants.
QUINCE AND CRANBERRY JELLY Mrs. C. A. Carscadin
Three large quinces; one quart of cranberries. Wash and quarter the quinces, removing the seeds; pick over and wash the cranberries and put them in the preserving kettle with the quinces; add cold water to nearly cover fruit; cook slowly until soft. Allow juice to drip through a jelly bag. Boil twenty-five minutes and add an equal quantity of heated sugar. Boil five minutes, skim and put in heated glasses. Seal.
MINT JELLY Mrs. W. C. Thorbus
Two bunches of fresh mint; one pint boiling water; one-half box gelatin, soaked in one-half cupful cold water; one-half cupful lemon juice; one cupful sugar. Crush mint and steep in water one-half hour; soak gelatin in cold water and add to mint; add sugar and lemon juice. Strain and color with Burnette's leaf green paste.
AMBER JELLY Mrs. M. Evans
One grape fruit; one orange; one lemon; after washing fruit, slice very thin, rejecting only seeds and tough inner pulps of grape fruit. Cut slices in halves and quarters, measure and add two and one-half times the quantity of water and set aside for twenty-four hours. Then boil gently for fifteen minutes, and set aside another twenty-four hours. Add sugar, measure for measure, to fruit and juice and boil until it jellies, which will be for one hour and a half or two hours. Before cooking dissolve the sugar through the fruit and juice. Then do not stir at all while the process of cooking is going on. The rinds should be transparent and the jelly a clear amber hue when done.