Cookery for Little Girls

jelly forms when dropped on a cold saucer. Stand jelly glasses in a dripping-pan, surround with boiling water, pour in the jelly, and set aside until firm. When solid, if covered with one-quarter inch of melted paraffin, it will not mould, nor will tin covers be necessary. CRAB APPLE JELLY Crab apple jelly is made in the same way as the apple jelly, but the fruit is simply wiped off and quartered,--not peeled. GRAPE JELLY Pick grapes from the stem, wash, crush, and boil twenty minutes. Then put in jelly-bag to drip overnight, but do not squeeze. Next day measure juice, boil ten minutes, add an equal amount of sugar that has been warming, boil three minutes, or until a drop jellies on a cold dish, then turn into glasses. About half as much juice as drips will be left in the bag, and it can afterward be squeezed out and boiled separately, (for it will be cloudy), or the entire contents of the jelly-bag can be put through the colander, sweetened and spiced to taste, and cooked until of the desired thickness. This makes a nice marmalade. FRUIT COMBINATION At a time when other fruits are very high, the plain apple jelly, so delicate in flavor itself, can be mixed when ready to pour with any kind of preserved fruit, ready to be put up, even in the proportion of one-fourth, and it will not be noticeable. Since the pure food law went into effect and manufacturers have had to print their formulas on the bottles, we have been able to gather a few trade secrets; and one of our best-known firms has this admission on its jam labels: "These goods are compounded from forty per cent, each fresh fruit and granulated sugar, with addition of ten per cent. each fresh apple juice and corn sirup, to prevent crystallization." Their jams are very good, but why pay twenty cents a pound for a mixture of apple juice and corn sirup? And only forty per cent. fresh fruit! Really, though, this fine apple jelly is quite a valuable addition to