GRAPE JELLY

Take perfectly fresh grapes, then remove the stems and put the ber- ries over the fire in an earthenware pan or porcelain lined kettle ; crush a few berries on the bottom of the kettle to prevent burning ; let them boil up, remove from the fire and hang up in the jelly bag to drain ; when the juice is all drained off, weigh it and return it to the kettle and fire ; boil it twenty minutes, skimming when necessary ; then add three- quarters of a pound of sugar to every pound of juice, and boil it till it is thick enough to suit. . If one fancies pale-colored jellies, a very good one may be made from Concord grapes, by removing the skins before cooking the grapes and then proceeding as above.