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 RASPBERRY JELLY.--Either black or red raspberries may be used for jelly making. To give jelly made from these fruits a better consistency, a small quantity of green grape, crab-apple, or currant juice should be added. The procedure in this case is the same as for currant jelly.

STRAWBERRY JELLY.--Unripe strawberries contain a small amount of pectin, but thoroughly ripe ones are almost lacking in this respect. For this reason, strawberries cannot be used alone for making jelly. They make a delicious jelly, however, if currants are combined with them. For each 5 or 6 quarts of strawberries, 1 quart of currants will be sufficient to make a jelly of good consistency. Wash and hull the strawberries and then proceed as for currant jelly.

PLUM JELLY.--Plums make a jelly that many persons like. If it is desired to use plums alone, those which are not thoroughly ripe should be selected. Ripe plums do not contain enough pectin for jelly; therefore, a fruit high in pectin, such as crab apples, must be added. The procedure for currant jelly should be followed for plum jelly.