with PERFECT JARS Page Nineteen Jelly bag and let drain overnight. Measure juice and add to each pint of juice a little less than a pint of sugar. Boil 10 minutes or until a little will jelly when tried on a cold plate. Pour into Jars and follow directions for sealing as given on page 11. GRAPE JELLY Wash the grapes pick them from the stems and put them ina kettle with enough water to barely cover the bottom of the kettle. Heat slowly and cook until all the grapes burst. Pour into a Jelly bag and hang to drip all night. Boil the juice 20 minutes, measure it, add an equal volume of hot sugar, boil ten minutes and pour into sterilized Jars and follow directions for sealing as given on page 11. QUINCE JELLY Cut 36 Quinces into small bits, with about two quarts of water, let them boil slowly: until the fruit is quite in a mash. Keep them covered close and let about a third boil away. Run the liquor through a Jelly bag, put into a preserving pan, and boil till thick. It should be boiled till its consistency is such that, cold, it may turn out into a mould to be used. Pour into Jars and follow directions for sealing as given on page 11. PLUM JELLY Cook to a pulp and strain. Measure the juice add pound for pound of hot sugar. Boil 20 minutes and pour into Jars. FRUIT JUICES AND CORDIALS | Confectioners may can their own fruit juices by a simple process with the aid of Jars. Housewives may also have on hand a supply of fruit juices for frozen desserts, sauces, etc., and Cordials of all kinds may be quickly and effectually stored. In canning fruit juices the first thing of importance is to provide a fruit press or cider mill, or some such contrivance to press the juice from the fruits, Store it in sterilized Jars and it will keep indefinitely. Fruit juices should not be sterilized for quite so long a period as the whole fruits. More of the natura! favour will be retained if not over-cooked. CANNING APPLE CIDER Fill Perfect Seal Jars with fresh apple cider and add one tablespoonful of sugar to each quart. Put on rubbers and tops. Place the jars in the boiler and sterilize for 10 minutes. Follow directions for sealing as given on page 11. If the cider has been standing for a few days before sterilizing to allow partial fermen- tation give a few minutes longer in the steri- lizing process. RASPBERRY OR BLACKBERRY VINEGAR _ To 4 quarts of berries add four quarts o] vinegar. Put in an earthenware crock and let stand for two days. Strain through cheese cloth and to the strained juice add 4 quarts of fresh berries and set away for two days more. Strain again and put the juice in a preserving kettle with three quarts of sugar. Bring slowly to a boil and boil for 20 minutes. Skim off all impurities which rise to the surface. Pour into sterilized Jars. Put on rubbers and tops. Place in the Boiler and sterilize for 10 minutes. Follow directions for sealing as given on page 11. Remove from boiler.