First, Adelaide picked over the raspberries very carefully and placed them in the colander, then she removed the stems from the currants and added them to the raspberries. These she then dipped in clear cold water several times and set aside to drain. Next she weighed the fruit, and to each pound she added a pound of sugar.

She mashed the fruit well with the wooden masher in the saucepan and poured over the sugar. After a few minutes the juice began to run and she put the saucepan on the stove, letting the jam heat slowly through. When it boiled, Adelaide stirred it frequently and let it cook forty-five minutes. It was then ready to pour into the sterilized tumblers. When cold, she wiped the top and outside of each tumbler, poured melted paraffin over the jam, shook it gently from side to side, thus excluding all air, pasted on the labels and put away in the preserve closet.

This combination of raspberries and red currants was a great favorite with everybody.

Red Currant Jam

The red currants Adelaide removed from their stems and put in the colander to be thoroughly washed. This was done by dipping the colander up and down in a pan of clear cold water. If they were very dusty, she changed the water several times.

After draining the currants sufficiently, she weighed them and put them into the saucepan. To each pound of fruit Adelaide added one pound of sugar. With the wooden masher she mashed the currants and stirred them well with the sugar.

Putting the saucepan on the stove, she let the fruit come slowly to the boiling point, stirring with the wooden spoon frequently to prevent it from burning. It boiled gently for forty-five minutes, then Adelaide poured it into sterilized tumblers at once and stood them away to cool. When they were cold she wiped the top and outside of each tumbler, poured melted paraffin over the jam, shaking it gently from side to side to keep out any air, pasted on the labels and stored away in the preserve closet.

Black Currant Jam

Adelaide found that when she used red currants, the picking off of the stems consumed a lot of time, so she was glad to find the black currants come already stemmed.

Putting the black currants in the colander, she proceeded to wash them thoroughly by dipping the colander up and down in a pan of clear cold water several times. If they were very dusty she changed the water two or three times until it was clear. After weighing the currants she poured them into a saucepan, mashed them with the wooden masher, added an equal weight of sugar, mixed well with the wooden spoon, let stand until the juice ran, then put the saucepan on the stove and let the mixture come slowly to the boiling point, stirring occasionally. While this was boiling gently for forty-five minutes, Adelaide sterilized the tumblers, not forgetting, however, to stir the jam frequently.

When it was cooked she poured the jam at once into the tumblers and let it cool; as soon as it was cold, Adelaide wiped each tumbler thoroughly, inside the top and on the outside, poured melted paraffin over the jam, which she shook gently from side to side to keep out all air, then pasted on the labels and stored away in the preserve closet.

Blackberry Jam

Mother explained to Adelaide that the flavor of the blackberry was delicious, but you did not enjoy it so much if the seeds were allowed to remain, so that jam was prepared a little differently.

After picking the blackberries over carefully, Adelaide put them in the colander, then dipped it up and down in a pan of cold water and set aside to drain. Afterwards, she put the fruit in the saucepan and with the wooden masher mashed it well. Then she stood the saucepan over the fire and let the fruit come gradually to the boiling point. While she let the fruit boil gently for twenty minutes, Adelaide stirred frequently, using the long wooden spoon.

Moving the saucepan from the fire, Adelaide then rubbed the fruit through a fine sieve (mother said if the sieve let the seeds pass through to use a cheesecloth bag) and measured. To each cup of juice, which she returned to the saucepan, she added three-fourths of a cup of sugar, and putting the jam back over the fire, let it heat slowly, stirring often. This took three-quarters of an hour of gentle boiling before it was done.

Adelaide poured at once into the sterilized tumblers, which were waiting to be filled, and set aside to cool. When cold, she wiped the tops and outsides carefully with a damp cloth, poured melted paraffin over the jam, shaking it gently from side to side, thus keeping out all air, pasted on the labels, and stored the jars away in the preserve closet.

Gooseberry Jam

"The jams with a nice tart flavor," Adelaide said, "are the ones Daddy likes best." He was especially fond of gooseberry jam and for that reason Adelaide decided to surprise him.

The gooseberries Adelaide put in the colander and dipped up and down in a pan of clear cold water until thoroughly clean, then she drained them. With the strawberry huller she pulled off the tops, though she could have used the little sharp knife; next she weighed the gooseberries and put them in the saucepan to be mashed with the wooden masher.

To each pound of fruit she added a pound of sugar, placed the saucepan over the fire and let the fruit come slowly to the boiling point. This needed to be stirred with the wooden spoon occasionally, but after it had reached the boiling point Adelaide stirred it very frequently to prevent burning. It took three-quarters of an hour to cook, and then Adelaide filled the sterilized tumblers with the jam and set it aside to cool. When the jam was cold she wiped each tumbler around the top and on the outside with a clean damp cloth, poured melted paraffin over the jam, pasted on the labels and stored away in the preserve closet.

Of course Daddy was very much pleased with this jam.

Large Blue Plum Jam

The large blue plums, Adelaide's mother said, made delicious jam. Adelaide washed and wiped each plum carefully, then slit each one with a silver knife and took out the stone. After weighing them and putting the plums in the saucepan she added three-fourths of a pound of sugar to each pound of fruit, letting them stand until the juice ran. Placing the saucepan over the fire, she stirred the fruit occasionally until it reached the boiling point, after which she let it boil slowly, for forty-five minutes, and continued to stir very frequently to prevent the jam from burning or sticking to the bottom. In the meantime, Adelaide had the tumblers sterilized and waiting, and as soon as the jam had finished cooking she poured it at once into the tumblers. When the jam was cold she wiped the top and outside of each tumbler with a clean damp cloth and poured melted paraffin over the jam, shaking it gently from side to side to exclude all air. Next came the labels, and then the tumblers of jam were stored away in the preserve closet.

Green-Gage Plum Jam

The green-gage plums, Adelaide found, came later in the season, but they were worth waiting for. These she cut open with a silver knife, after having washed and wiped them carefully, and removed the stones. Weighing the plums, she put them in the saucepan, and to each pound of fruit she added three-quarters of a pound of sugar. When the juice began to run she placed the saucepan over the fire, and let the jam come slowly to the boiling point, stirring it every little while; continuing to cook the jam for forty-five minutes, Adelaide stirred frequently to prevent its sticking to the bottom and becoming burned. As soon as the jam had cooked sufficiently she poured it into the sterilized tumblers which were ready, and when the jam was cold, Adelaide wiped the tops and outsides of the tumblers with a clean damp cloth, poured melted paraffin over the top, and shook gently from side to side to exclude all air. The labels were next pasted on, and the jam was then stored away in the preserve closet.

Damson Plum Jam

Compared to the large blue plums and the green-gage plums Adelaide found the damson plums quite small, and mother told her they would have to be cooked first before she could remove the stones easily. So Adelaide washed the Damson plums carefully, and with a silver knife slit each one before putting them into the saucepan. This was to let the juice run. But, first, Adelaide measured two tablespoons of cold water into the saucepan, then poured in the plums. Of course she had weighed the plums as usual, and also an equal amount of sugar, but the sugar she placed in a bowl and placed on one side until ready to use. The saucepan was then placed over the fire and the plums were cooked slowly until tender, when they were removed, and with two silver forks Adelaide easily picked out the stones. Adding the sugar, she returned the saucepan to the fire, and while it was coming to the boiling point she stirred constantly with a wooden spoon, so that the sugar would not stick to the bottom and burn. Still continuing to stir, she let the jam cook slowly for forty-five minutes.

The tumblers had been sterilized and the jam was poured into them at once. After the jam was cold Adelaide wiped the top and outside of each tumbler with a clean damp cloth, then poured melted paraffin over the top, and shook gently from side to side to exclude the air, pasted on the labels and stored the jars away in the preserve closet.

There were many other kinds of plums, but these were the ones that had the best flavors, mother said, and quite enough for Adelaide to experiment with for the present.

Barberry Jam

Barberries make a very tasty jam. Adelaide put them in the colander, which she dipped up and down in a pan of clean cold water until free from all dust, then carefully picked them over. Into the saucepan she poured one-half a cup of cold water, then added the barberries. Placing the saucepan over the fire, she let the barberries become just warm, then Adelaide pressed the fruit through a wire strainer and measured. To each cup of fruit she added a cup of sugar, which she returned to the saucepan, placed over the fire, let it heat gradually to the boiling point, then cooked twenty minutes, stirring constantly with the wooden spoon. The sterilized tumblers were waiting, and into these Adelaide poured the jam. When the jam was cold she wiped the tops and outsides with a clean damp cloth, poured melted paraffin over the jam, shaking it gently from side to side to exclude all air, then pasted on the labels and stored jam away in the preserve closet.

Rhubarb and Fig Jam

An English friend gave this recipe to Adelaide, and it proved to be very "tasty."

The friend said to choose the pretty pink rhubarb, then wash and wipe it thoroughly, and cut with a sharp knife into one-inch pieces. The figs were looked over carefully and Adelaide cut out the hard little part near the stem, then she put them through the meat chopper and added them to the rhubarb. When she had weighed the prepared fruit and put it into the saucepan she poured over it three-fourths its weight of sugar, and let the mixture stand until the juice ran. Placing the saucepan over the fire, she let the fruit come slowly to the boiling point, stirring with a wooden spoon occasionally. After it had boiled Adelaide stirred it frequently and cooked gently three-quarters of an hour. It was then ready to pour into the sterilized tumblers, which Adelaide never failed to have on hand, and stood away to cool.

When it was cool she wiped the top and outside of each tumbler with a clean damp cloth, poured melted paraffin over the jam, shaking it gently from side to side to exclude all air, then pasted on the labels and stored the jam away in the preserve closet.

CHAPTER III
JELLIES

When mother gave Adelaide her first lesson in jelly making, Adelaide had visions. Jelly rolls, thin bread and butter sandwiches with jelly in between, soft boiled custards served in individual glasses with a spoonful of jelly on top, and many many other delicious dainties it would take too long to tell about passed before her active little mind. For some years now, Adelaide's mother had been using a small thin glass for her red currant jelly, and any other jelly of which she was especially choice. A glass measuring cup full of jelly was sufficient to fill three of these dainty glasses, and the beauty of these lay in the fact that you could put them on the table as they were. One little glass was sufficient to serve as a relish with cold meat or chicken for a family of four.

Mother thought that as Adelaide's quantities were all small she would let her use these small glasses exclusively for her jellies. Adelaide was delighted, and often held the little glasses up to the sunlight to see how clear and attractive the jelly was.

Red Currant Jelly

The large cherry currants were the ones mother bought, and she told Adelaide that they made the most delicious jelly. Adelaide emptied the currants into the colander, which she dipped up and down in a pan of clear cold water until the currants were thoroughly cleansed, then she drained them.

Picking them over but not removing the stems, Adelaide poured a few at a time into the saucepan (which contained two tablespoons of cold water), and mashed them with the wooden potato masher; this she continued to do until all the currants were used.

Placing the saucepan over the fire, she let the currants cook slowly until they looked white, stirring occasionally with the wooden spoon to prevent burning.

The little jelly bag attached to the wire frame fitted nicely over another large saucepan, and into this bag Adelaide poured the currants, letting them stand until all the juice had dripped.

Now she measured the juice and returned it to the original saucepan, which had been washed clean. Again she placed the saucepan over the fire and brought the juice to the boiling point; then she let it continue to boil rapidly for twenty minutes (mother said it was not necessary to stir this).

When Adelaide measured the juice she also measured to each cupful a cup of sugar. This she placed in an earthenware dish at the back of the range, or in the oven with the door open, to let it heat through gradually but not to brown. As soon as the juice had boiled sufficiently she added the heated sugar gradually and stirred with the wooden spoon until it was all dissolved; when it again came to the boiling point it jellied in about three minutes.

Adelaide worked very quickly now; she removed the saucepan from the fire, skimmed the jelly, poured it into a pitcher, and from there into the little sterilized glasses. These she placed in the sun and let them stand until the next day; they were then wiped around the tops and outsides carefully with a clean damp cloth, the jelly was covered with melted paraffin, the glass being shaken gently from side to side to exclude all air. Next came the labels, and then the jelly was stored away in the preserve closet. It was a beautiful color, and it made Adelaide's mouth water just to look at it.

Red Currant and White Currant Jelly

The red and white currants Adelaide found made the jelly a beautiful color and more delicate in flavor. These she washed carefully in the colander by dipping it up and down in a pan of clear cold water, then she picked them over without removing the stems. Into the saucepan she measured two tablespoons of water, added the currants a few at a time, and mashed them with the wooden potato masher until all were used. Next the saucepan was placed over the fire and the currants boiled until the red currants looked white. Adelaide did not forget to stir with the wooden spoon to prevent the currants from burning.

The jelly bag was ready and into this Adelaide poured the currants. She let the juice drip overnight, and the next morning measured it into the saucepan. To each cup of juice she measured a cup of sugar, which she placed in an earthenware dish on the back of the range to heat through, but not to brown. The juice Adelaide boiled for twenty minutes rapidly, then she added the sugar very gradually and stirred until it was dissolved. When it came to the boiling point it "jellied" very quickly, and Adelaide skimmed it, poured it into a pitcher, then into the small glasses at once, which were already sterilized.

Standing them in a sunny window she let them remain until the next day. With a clean damp cloth she wiped the top and outside of each glass carefully, poured melted paraffin over the jelly, shook each glass gently from side to side to exclude the air, pasted on the labels and, as usual, stored the jelly away in the preserve closet.

Red Currant and Raspberry Jelly

Of all the jellies this was mother's favorite.

Adelaide picked over the raspberries (looking in each centre to be sure there were no little worms), poured them into the colander, dipped them up and down in a pan of clear cold water to cleanse thoroughly, and after draining emptied them into the saucepan with two tablespoons of cold water. The currants were washed in the same manner as the raspberries, and Adelaide picked them over but did not remove the stems. These were added to the raspberries, and she mashed them all with the wooden potato masher.

Setting the saucepan over the fire, she stirred well with the wooden spoon, and, when the fruit boiled, Adelaide let it cook until the currants looked white. The jelly bag was ready, and Adelaide poured in the fruit and the juice dripped over night.

When she measured the juice into the saucepan she also measured an equal amount of sugar into an earthenware dish. This Adelaide stood on the back of the range to heat through but not brown.

While the juice came to the boiling point Adelaide attended to the sterilizing of the little glasses.

As soon as the juice had boiled rapidly for twenty minutes Adelaide added the sugar gradually, stirring constantly until the sugar was dissolved. It very quickly boiled again and in a few minutes reached the "jelly point." Adelaide skimmed it carefully and poured it into a pitcher. It was then easy to pour the jelly into the small glasses and stand it in the sun to set.

The next morning Adelaide wiped each glass carefully with a damp cloth around the top and outside, then she poured melted paraffin over the jelly, shaking it gently from side to side to exclude all air. Next the labels were pasted on, and then the jelly was stored away in the preserve closet.

Blackberry Jelly

Adelaide picked the blackberries very carefully into the colander. This she dipped up and down in a pan of clear cold water several times to thoroughly cleanse the berries. When they were well drained she poured them into the saucepan with two tablespoons of cold water, and mashed the berries with the wooden potato masher. Placing the saucepan over the fire, she let the blackberries heat through slowly until they were soft, then she poured them into the jelly bag and the juice dripped all night. The next morning she measured the juice, and to each cup she allowed three-fourths of a cup of sugar. The juice she put over the fire to boil rapidly for twenty minutes, and stood the sugar in an earthenware dish at the back of the range to heat through, but not brown. After the juice had boiled sufficiently Adelaide added the sugar gradually and stirred with a wooden spoon until it was all dissolved, then she let it boil until it reached the jelly point. Skimming it carefully, she then poured the jelly into the pitcher, and from there into the small sterilized glasses, which she stood in a sunny window to set.

When cold, Adelaide wiped each glass carefully around the top and outside, and poured melted paraffin over the top of the jelly, shaking it gently from side to side to exclude all air; then she pasted on the labels and stored away in the preserve closet.

Spiced Blackberry Jelly

The blackberries Adelaide picked over carefully and put in the colander to wash thoroughly by dipping them up and down several times in a pan of cold water. After they were well drained she poured them into a saucepan with two tablespoons of cold water, and mashed them with the wooden potato masher. Placing the saucepan over the fire, she let the blackberries simmer until they were soft, then poured them into the jelly bag to drip. To each cup of juice she measured a cup of sugar which she stood on the back of the range in an earthenware dish to heat through, but not brown, also one-fourth of an ounce of ground cinnamon, one-eighth of an ounce of ground mace, and one-fourth of a teaspoonful of ground cloves, which she tied up in a piece of thin muslin. The juice and spices were then boiled together rapidly for twenty minutes, after which time Adelaide took out the bag of spices and added the sugar gradually, stirring constantly with a wooden spoon until the sugar was dissolved.

When the "jelly point" was reached she skimmed it at once and poured the jelly into a pitcher. It was then easy for her to fill the sterilized glasses and let the jelly stand until cold. Next, Adelaide wiped each glass with a damp cloth around the top and outside, poured melted paraffin over the jelly, shook it gently from side to side to exclude all air, pasted on the labels and stored away the jelly in the preserve closet.

Mother said that this was better than any medicine.

Black Currant Jelly

Black currant jelly, mother told Adelaide, was what her mother gave her when she was a little girl if ever she complained of a sore throat. After Adelaide had tasted it she said, "Mother, I should think you would have felt almost glad to have a sore throat, it is so good."

The black currants Adelaide picked over and washed thoroughly in the usual way by pouring them into the colander, then dipping it up and down several times in a pan of clear cold water. After draining them well, she emptied them into the saucepan, added two tablespoons of cold water, mashed well with the wooden potato masher, and placed the mixture over the fire to simmer until soft. Into the jelly bag they went next, and Adelaide let the juice drip all night.

Next morning she measured the juice and an equal amount of sugar, which she placed in an earthenware dish at the back of the range, to heat through but not brown. The juice she brought to the boiling point and it continued to boil rapidly for twenty minutes.

Adding the sugar gradually, she stirred with the wooden spoon until it was all dissolved and cooked to the "jelly point." After skimming the jelly Adelaide poured it into a pitcher and from there into the sterilized small glasses, and then stood the tumblers in a sunny window. When the jelly was cold she wiped the top and outside of each glass with a damp cloth, poured melted paraffin over the jelly, and shook gently from side to side to exclude all air. Pasting on the labels, Adelaide then stored the jelly away in the preserve closet.

Green Gooseberry Jelly

The gooseberries were easily picked over and washed. Adelaide put them in the colander, dipped it up and down in a pan of clear cold water, and stood it aside to drain. She measured two tablespoons of cold water into the saucepan, added the gooseberries and mashed them with the wooden potato masher.

Placing the saucepan over the fire she let the gooseberries simmer until they were soft, not forgetting to stir with the wooden spoon to keep them from burning. Pouring the fruit into the jelly bag came next, and Adelaide let it drip over night.

To each cup of juice Adelaide added three-fourths of a cup of sugar. The sugar was placed in an earthenware dish at the back of the range to heat but not brown. When the juice had boiled rapidly for twenty minutes Adelaide added the sugar gradually and stirred until it was all dissolved. It was then cooked to the "jelly point."

Adelaide skimmed the jelly, poured it into the pitcher, and from there into the sterilized small glasses, then stood them in a sunny window. When the jelly was cold Adelaide wiped each glass around the top and on the outside with a damp cloth, poured melted paraffin over the jelly, shook gently from side to side to exclude all air, then pasted on the labels and stored the jars away in the preserve closet.

Wild Cherry Jelly

After picking the cherries carefully into the colander, Adelaide dipped it up and down several times in a pan of clear cold water, then stood it aside to drain. Into the saucepan she measured two tablespoons of cold water, added the cherries and mashed them with the wooden potato masher.

Placing the saucepan over the fire, she let the cherries simmer until they were soft, stirring occasionally to prevent burning, after which she poured the fruit into the jelly bag and let the juice drip over night.

The next morning she measured the juice, and to each cup she measured three-fourths of a cup of sugar. The sugar she placed in an earthenware dish and stood on the back of the range to heat through but not burn.

The juice she let boil rapidly twenty minutes, added the heated sugar gradually, and stirred with the wooden spoon until all was dissolved. After the juice and sugar had boiled to the "jelly point" Adelaide skimmed it carefully, poured quickly into a pitcher and then into the sterilized small glasses.

Mother liked to have all of her jelly stand in the sun if possible, so Adelaide stood the glasses in a sunny window.

When the jelly was cold she wiped the tops and outsides of each glass carefully with a damp cloth, poured melted paraffin over the jelly (shaking it gently from side to side to exclude all air), pasted on the labels and stored the jelly away in the preserve closet.

Wild Grape Jelly

The wild grapes Adelaide poured into the colander, dipped it up and down several times in cold water and stood it to drain. Next, she picked them over carefully, pinched each grape to break the skin, and dropped them into the saucepan containing two tablespoons of cold water.

Placing the saucepan over the fire, she let the grapes simmer until soft, stirring occasionally to prevent burning, then poured them into the jelly bag to drip over night.

In the morning she measured the juice and an equal amount of sugar. The saucepan containing the juice she placed over the fire that the juice might boil rapidly for twenty minutes, and the sugar was put in an earthenware dish and stood at the back of the range to heat through, but not brown.

The small glasses were all sterilized, and as soon as the juice had boiled the necessary time, Adelaide added the sugar gradually and stirred with the wooden spoon until it was all dissolved.

Adelaide tended the juice and sugar carefully until it reached the "jelly point," then, skimming quickly, she poured the jelly into a pitcher, and from there into the small glasses. Next she stood them in a sunny window, and when the jelly was cold the glasses were wiped around the tops and on the outsides with a damp cloth. Melting the paraffin she poured it over the jelly and shook it gently from side to side to exclude all air. The labels were pasted on finally, and the jelly was stored away in the preserve closet.

Wild Plum Jelly

The wild plums that Adelaide used were brought to her by a friend who lived in the country. They were about the size of large cherries. The flavor of the jelly was most delicious and a general favorite with everybody.

Adelaide washed the plums after emptying them into the colander, by dipping the colander up and down several times in a pan of clear cold water, after which she drained them. Into the saucepan she had measured two tablespoons of cold water, and as she picked over the plums she slit each one with a silver knife and dropped it into the waiting saucepan.

These she let simmer until soft and mushy, not forgetting to stir occasionally to keep them from burning, then poured the fruit into the jelly bag to drip over night. In the morning Adelaide measured the juice, and to each cup she measured three-quarters of a cup of sugar. The juice she let boil rapidly for twenty minutes, while the sugar was stood at the back of the range in an earthenware dish to heat through, but not brown.

When the juice had boiled sufficiently, Adelaide added the sugar gradually and stirred with the wooden spoon until it was all dissolved. As soon as the "jelly point" was reached, Adelaide skimmed it quickly, poured it into a pitcher, from there into the sterilized small glasses, and stood them in a sunny window. After the jelly was cold she wiped each glass around the top and on the outside with a damp cloth, poured melted paraffin over the jelly, shaking it gently from side to side to exclude all air, pasted on the labels and stored the tumblers away in the preserve closet.

Damson Plum Jelly

Adelaide wiped and picked over the Damson Plums, and slit each one with a silver knife before placing them in the saucepan with two tablespoons of cold water. These she let boil until very soft, stirring occasionally with the wooden spoon to prevent burning. When the fruit had cooked sufficiently, she poured it into the jelly bag and let it drip over night. The next morning she measured the juice, and to each cup she measured three-fourths the amount of sugar. It (the juice) was boiled rapidly for twenty minutes, while the sugar stood on the back of the range in an earthenware dish to heat through, but not brown.

After twenty minutes of boiling for the juice, the sugar was added gradually and stirred until it was all dissolved. When the "jelly point" was reached Adelaide skimmed the jelly quickly, poured it into a pitcher, and from there into the sterilized glasses, and then stood them in a sunny window.

As soon as the jelly was cold, Adelaide wiped the tops and outsides of each glass with a damp cloth, poured melted paraffin over the jelly, shaking it gently from side to side to exclude all air, pasted on the labels and stored the jelly glasses away in the preserve closet.

Apple Jelly

The apples that made the best jelly, mother told Adelaide, were the "porter apples," the "gravenstein apples," the "maiden's blush," and the "fall pippins."

Adelaide wiped each apple thoroughly with a damp cloth and removed the stems and blossom ends. With a silver knife she cut them in quarters. Placing them in the saucepan, she added cold water until it came nearly to the top of the apples.

Covering the saucepan, she stood it over the fire and let the apples cook slowly until they were very soft. She found it necessary to stir the fruit with a wooden spoon occasionally to prevent the juice from burning. When it was done Adelaide poured it into the jelly bag and let the juice drip over night.

The next morning she measured the juice, and to each cup she measured a cup of sugar, which she placed in an earthenware dish on the back of the range to heat through but not burn.

As soon as the juice had boiled rapidly for twenty minutes, Adelaide added the sugar a little at a time, stirring constantly until it had all dissolved. Then she let it cook to the "jelly point," after which she skimmed it quickly, poured it into a pitcher and filled the sterilized small glasses at once. The glasses were then placed in a sunny window, and, when cold, Adelaide wiped each glass around the top and on the outside with a damp cloth, poured melted paraffin over the jelly, shook it gently from side to side to exclude air, pasted on the labels and stored the jelly away in the preserve closet in the space allotted for jellies.

Crab Apple Jelly

The crab apples make a very handsome jelly, and as they are very small, mother did not think two dozen would be too many for Adelaide to prepare.

These, mother said, you only needed to wipe clean with a damp cloth and remove the stem and blossom end. It was not necessary to cut them, just put them into the saucepan and nearly cover them with cold water.

Standing the saucepan over the fire, Adelaide put on the cover and let the apples cook slowly until very soft, stirring occasionally to keep from burning, then she poured them into the jelly bag and let the juice drip over night. In the morning she measured the juice, and for each cup of juice she measured a cup of sugar. The sugar was put in an earthenware dish and stood at the back of the range, to heat through, but not brown, while the juice was boiling rapidly for twenty minutes.

As soon as the juice was ready, Adelaide added the sugar gradually, stirring constantly with the wooden spoon until it had all dissolved. This she let come to the "jelly point," skimmed quickly, poured into a pitcher, and filled the sterilized small glasses at once.

Next she placed the jelly in a sunny window. When cold, she wiped each glass around the top and on the outside with a damp cloth, poured melted paraffin over the jelly (shaking gently from side to side to exclude all air), pasted on the labels and stored away in the preserve closet.

Barberry Jelly

Mother saw to it that the barberries were bought just before any frost came, and she liked a few of the berries to be green. The reason for this, she told Adelaide, was to make the jelly firmer and a much better color.

Adelaide poured the barberries into the colander, and dipped them up and down several times in a pan of clear cold water, to rinse off all dust, then she picked them over and put them into the saucepan with two tablespoons of cold water; next she mashed the barberries with the wooden potato masher and placed over the fire to cook slowly until very soft. It was necessary, Adelaide found, to stir with the wooden spoon occasionally to prevent burning.

When the fruit was done, she poured it into the jelly bag and the juice dripped over night. In the morning she measured the juice, and for each cup she measured an equal amount of sugar, which she put in an earthenware dish and stood on the back of the stove to heat through, but not brown, while the juice boiled rapidly for twenty minutes. At the end of that time Adelaide added the sugar gradually, stirring constantly until it was all dissolved, then she let it cook to the "jelly point."

Skimming the jelly quickly, she poured the jelly into a pitcher and filled the sterilized small glasses at once. They were then placed in a sunny window, and, when cold, Adelaide wiped around the top and the outside of each glass with a damp cloth, poured melted paraffin over the jelly, and shook it gently from side to side to exclude all air. Before storing the glasses away in the preserve closet Adelaide pasted on the labels.

Quince Jelly