CHERRY JELLY—­The juice of cherries does not make a firm jelly without the addition of gelatin.  This means that it will not keep, but must be eaten soon after making.  But if a soft jelly will satisfy it can be made, and kept like other jellies, without gelatin.  To make this jelly crush ripe cherries and cook until soft, with just enough water to keep from burning.  Strain and measure, to each cup of juice allow a cup of sugar.  Simmer the juice ten minutes, heat the sugar and drop into the boiling juice.  In a few minutes a soft jelly will form.

CRANBERRY MOLD—­This is an extremely pretty way of serving cranberries in individual molds.  Wash a quart of cranberries and put in a porcelain or granite saucepan.  Sprinkle over the top of the berries two cupfuls of sugar and on top of the sugar pour one cupful cold water.  Set over the fire and cook slowly.  When the berries break into a boil, cover just a few moments, not long, or the skins will burst, then uncover and cook until tender.  Do not strain, but pour at once into small china molds.  This gives a dark rich looking mold that is not too acid and preserves the individuality of the fruit.  If you wish to use some of the cranberries in lieu of Maraschino cherries, take up some of the most perfect berries before they have cooked too tender, using a darning needle or clean hat pin to impale them.  Spread on an oiled plate and set in warming oven or a sunny window until candied.

CURRANT AND RASPBERRY JELLY—­Some of the finest jellies and jams are made from raspberries combined with currants.  For jelly use two-thirds of currant juice to one-third raspberry juice and finish in the usual way.

FIG PRESERVES—­Take the figs when nearly ripe and cut across the top in the form of a cross.  Cover with strong salted water and let stand three days, changing the water every day.  At the end of this time cover with fresh water, adding a few grape or fig leaves to color, and cook until quite green.  Then put again in cold water, changing twice daily, and leave three days longer.  Add a pound granulated sugar to each pound figs, cook a few moments, take from the fire and set aside for two days.  Add more sugar to make sweet, with sliced and boiled lemon or ginger root to flavor, and cook until tender and thick.

GREEN GRAPE MARMALADE—­If, as often happens, there are many unripened grapes still on the vines and frost threatens, gather them all and try this green grape marmalade.  Take one gallon stemmed green grapes, wash, drain and put on to cook in a porcelain kettle with one pint of water.  Cook until soft, rub through a sieve, measure and add an equal amount of sugar to the pulp.  Boil hard twenty-five minutes, watching closely that it does not burn, then pour into jars or glasses.  When cold cover with melted paraffin, the same as for jelly.