Grape Sauce

1 pound Concord grapes.

1 cup water.

1/2 cup sugar.

Pick the grapes from the stems. Add the sugar and the water and cook gently until tender.

Quince Sauce

1 quart of peeled and quartered quince.

2 quarts of peeled and quartered apples 2 cups sugar.

Water to cover Cook until tender.

Cranberry Sauce

1 pint cranberries.

1 cup sugar.

1 1/2 to 2 cups water.

Pick over the cranberries very carefully, wash and put to cook in boiling water. Add the sugar and let cook slowly until the berries are soft and tender. The intense acidity of the berries may be partially obviated by first parboiling them.

Vegetable Gelatine Desserts. General Directions For The Use Of Vegetables

Soak the Vegetable Gelatine in warm water for twenty to thirty minutes. Remove from this water and put to cook in boiling water, three cups to the box, keeping covered while cooking. Let it boil 8 to 10 minutes, or until it is perfectly clear. Strain through a wire sieve, or strainer.

A box of the gelatine, will solidify eleven cups or nearly three quarts of liquid, inclusive of the water in which the gelatine is cooked.

When a firm jelly which can be turned out of a mold, is desired, use 2 cups of liquid to 1 cup of cooked Vegetable Gelatine box cooked in 1 cup of boiling water).

A more delicate jelly, which may be served in the dish in which it is cooled, is made by using 2 1/2 to 2 3/4 cups of liquid to 1 cup of cooked Vegetable Gelatine.

Vegetable Gelatine hardens in a few minutes at ordinary room temperature.

Do not remove the jelly from molds until ready to serve.

Prepare the Vegetable Gelatine as above directed, and cook in the boiling water. To the lemon juice add the sugar and cold water, and the cooked Vegetable Gelatine. Pour into molds which have been wet with cold water, and set in a cool place to mold. This may be served with or without whipped cream.

Table Gelatine. Lemon Jelly

3/4 cup lemon juice 1 1/4 cups sugar 1 1/2 cups cold water.

1/3 box (1/4 oz.) Vegetable.

Gelatine 1 cup boiling water.

Pineapple Jelly

2 cups pineapple juice 1/2 cup lemon juice 1 1/4 CupS sugar.

1/3 box (1/4 oz.) Vegetable.

Gelatine 1 cup boiling water.

To the pineapple juice add the lemon juice, the sugar and the Vegetable Gelatine cooked in the boiling water as above directed. Mold and serve as for lemon jelly.

Other flavors may be made by using grape, cherry, strawberry, blackberry, raspberry, or other fruit juices in the place of the pineapple.

Fruit Jelly

2 cups fruit juice.

1 cup sugar.

1/4 cup lemon juice.

1/3 box (1/4 oz.) Vegetable.

Gelatine 1 cup boiling water.

Put the Vegetable Gelatine to soak for twenty minutes or more in warm water. Drain and put to cook in the boiling water. Let boil five to ten minutes, or until perfectly clear, and strain into the fruit juice to which has been added the sugar. Stir until the sugar is dissolved. Turn into molds wet with cold water and let stand until ready to serve, then unmold.