Crab Apple Jelly

Remove stems and wash fruit. Cut out all imperfect parts and the blossom end; divide into quarters, but do not pare. Put into the kettle with half as much water, by measure, as fruit. Turn into bag and drain, without squeezing. Allow equal measures of juice and sugar. If liked less sweet use only three-fourths sugar. Heat the juice, boiling twenty minutes, then add hot sugar and cook until it jellies on a cold plate.

Rhubarb Jelly

Allow one part by measure of tart apples to two parts of rhubarb and just enough water to start cooking. When tender, drain, and proceed as in other jelly. This is clear, tart, and especially good for jelly rolls.

Quince Jelly

A mixture of from one-third to one-half apples improves quince. Rub the quinces with a coarse cloth. For every two quarts of fruit add one of water. Simmer until tender, drain without squeezing, and make into jelly in the usual way. Take the parings and cores and simmer in half as much water until tender. Strain and add to the pulp left in the bag. Add three-fourths of a pound of sugar to every pound of pulp, and cook slowly for marmalade. Long cooking will give a beautiful pink color.

Barberry Jelly

Use one quart of barberries and one cup of thorn apple cooked in water enough to cover. Strain, and use a little more than a cupful of sugar to a pint of the juice.

Pink Grape Jelly

Put the pulp of any kind of ripe grapes into the kettle, using as little water as possible to start cooking. When the pulp falls to pieces, drain without squeezing. Add lemon juice varying from one to four tablespoonfuls for three or four glasses of jelly, according to the ripeness of the grapes. Use equal parts of sugar and the juice and, just before it jellies, a tiny speck of vegetable pink coloring matter.

Purple Grape Jelly

Make exactly like pink jelly, omitting the artificial coloring matter, but add skins. Do not squeeze the jelly bag

Green Grape Mint Jelly

Wash the desired amount of unripe green grapes, put them in a preserving kettle, and heat until they can be easily crushed. Add to each pound of grapes one bunch of fresh, well-washed mint bruised in a bowl, and cook until the grapes are soft enough to drain. Turn this into a jelly bag and let it drip, and then measure the amount. Boil the juice and add for each pint one scant pound of hot sugar and boil for twelve minutes, or until a little of it jellies on a cold plate. Color mint green with vegetable coloring liquid and fill glasses.

Pears With Ginger

Soak three-fourths of a pound of green ginger root in cold water for two days. Drain and then add to one pint of this water, five pounds of sugar, eight pounds of firm, hard unpeeled pears, without cores, and cut into pieces, the ginger root scraped and cut in thin slices and the yellow peel and juice of four lemons. Cook this for two hours, or until the fruit is transparent and the syrup thick.