| |stones with | fruit | juice | | fruit | | | | | | PLUMS, DAMSON|Suitable for| Wipe and | 1 quart of | 3/4 cupful of |jelly making| pick over; | water for | sugar to 1 | | prick | every peck | cupful of | | several | of plums | juice | | times with | | | | large pin | | | | | | QUINCES | Excellent |Cut out the |One-half as | 3/4 cupful of | for jelly |blossom end.| much water | sugar to 1 | making, if |Mash and cut| as quinces | cupful of | not too |in quarters | | juice |ripe.  If so,| | | | add crab | | | | apple | | | | | | | RASPBERRIES | Excellent | Wash them |1 cupful of | 1 cupful of | for jelly |thoroughly, | water to 5 | sugar to 1 | making | but do not | quarts of | cupful of | | let them | berries | juice | |soak in the | | | | water | | | | | | RHUBARB |Pectin must |Wash and cut| For jam, | 3/4 cupful of |be added for| into small |half as much| sugar to 1 | jelly | pieces | water as | cupful of | making. | | fruit. | juice | Better for | | | | jam. | | | | | | | STRAWBERRIES |Pectin must | Wash and | For jam, | 3/4 cupful of |be added for| remove |just enough | sugar to 1 | jelly | hulls. | water to | cupful of | making. | | keep from | pulp. | | | burning. | CITRUS FRUITS| | | | | | | | ORANGES | Excellent | For orange | Cook in |Three-quarters | for jelly | marmalade | water to | their weight | making and | weigh | cover. | in sugar. | marmalade | oranges | | | |slice cross-| | | | wise with | | | |sharp knife | | | | as thin as | | | | possible; | | | |remove seed.| | | | | | LEMONS | Excellent | For | | 8 pounds of | for jelly |marmalade 9 | | sugar | making and |oranges and | | | to supply |6 lemons are| | | pectin to | a good | | |other fruits|combination | | | | | | GRAPEFRUIT | Best for | Grapefruit | |Three-quarters | marmalades | is sliced | | their weight | | very thin, | | in sugar. | | seed | | | | removed. | | WILD FRUITS | | | |