QUINCE JELLY.—­Clean thoroughly good sound fruit, and slice thin.  Put into a double boiler with one cup of water for each five pounds of fruit, and cook until softened.  Express the juice, and proceed as with other jellies, allowing three fourths of a pound of sugar to each pint of juice.  Tart or sweet apples may be used with quinces, in equal proportions, and make a jelly of more pleasant flavor than quinces used alone.  The seeds of quinces contain considerable gelatinous substance, and should be cooked with the quince for jelly making.

PLUM JELLY.—­Use Damsons or Green Gages.  Stone, and make in the same way as for berry and other small fruit jellies.

FRUIT IN JELLY.—­Prepare some apple jelly without sugar.  When boiled sufficiently to form, add to it, as it begins to cool, some nice, stoned dates or seeded raisins.  Orange jelly may be used instead of the apple jelly, if preferred.

FRUIT JUICES.

As sauces for desserts and for summer beverages for sick or well, the pure juices of fruits are most wholesome and delicious.  So useful are they and so little trouble to prepare, that no housewife should allow the fruit season to pass by without putting up a full stock.  Strawberries, raspberries, blackberries, currants, grapes, and cherries are especially desirable.  In preparing them, select only the best fruit, ripe, but not over-ripe.  Extract the juice by mashing the fruit and slowly heating in the inner cup of a double boiler, till the fruit is well scalded; too long heating will injure its color.  Strain through a jelly bag and let it drain slowly for a long time, but do not squeeze, else some of the pulp will be forced through.  Reheat slowly to boiling and can the same as fruit.  It may be put up with or without sugar.  If sugar is to be used, add it hot as for jelly, after the juice is strained and reheated to boiling.  For strawberries and currants, raspberries and cherries, use one cup of sugar to a quart of juice.  Black raspberries and grapes require less sugar, while blueberries and blackberries require none at all, or not more than a tablespoonful to the quart.  A mixed juice, of one part currants and two parts red or black raspberries, has a very superior flavor.

RECIPES.

GRAPE JUICE, OR UNFERMENTED WINE.—­Take twenty-five pounds of some well ripened very juicy variety of grapes, like the Concord.  Pick them from the stems, wash thoroughly, and scald without the addition of water, in double boilers until the grapes burst open; cool, turn into stout jelly bags, and drain off the juice without squeezing.  Let the juice stand and settle; turn off the top, leaving any sediment there may be.  Add to the juice about four pounds of best granulated sugar, reheat to boiling, skim carefully, and can the same as fruit.  Keep in a cool, dark place.  The wine, if to be sealed in bottles, will require a corker, and the corks should first be boiled in hot water and the bottles well sterilized.