Make the same as apple jelly, only do not pare or core the fruit, as much of the jelly is contained in those parts. Or, you may take the sound parings and cores, stew them and strain the liquor twice, and you will have a jelly as nice as that made from the fruit. To each pound of juice allow one pound of sugar. Boil fifteen minutes.--_Mrs. M. B. B._ ORANGE JELLY. Grate the rinds of two Seville and two China oranges, and two lemons. Squeeze the juice of six oranges and three lemons. Add one and a quarter pounds of loaf sugar and one-quarter of a pint of water, and boil till it jellies. Have ready a quart of isinglass jelly, made quite stiff. Put it to the syrup and let it boil up once. Then strain it and put it in a mould.--_Mrs. V. P. M._ JELLY ORANGES. Dissolve one package gelatine in one cup cold water, afterwards adding two cups boiling water to thoroughly dissolve it. Add then three cups white sugar, one-quarter teaspoonful cinnamon, grated rind of three oranges, juice of twelve fine oranges. Strain through a flannel bag into a pitcher, without shaking or squeezing. Extract the pulp from the orange, by making a hole in one end of it large enough to admit a mustard spoon. Soak the rind a few hours, and then pour the jelly into each orange through the hole at the end. Then set aside to congeal. Garnish with orange leaves. Cut each orange in two. A very ornamental dish.--_Mrs. McG._ GREEN GRAPE JELLY. Gather Catawba grapes before ripening. Pick them from the stem, wash them, and put them in a stone jar. Set the jar in a kettle of cold water over a hot fire. When the juice comes out of the grapes, take the kettle off and strain the grapes. To each pint of juice put one pound of the best loaf sugar. Boil twenty minutes in the kettle. Ripe grape jelly may be made in the same way.--_Mrs. E._ GRAPE JELLY. The chief art in making jelly is to boil it continuously, slowly and gently. It will not harden well if the boiling stops, even for a few moments. To preserve the true color and flavor of fruit in jellies or jams, boil well before adding the sugar; in this way the water contained in all fruit juices is evaporated. Heat the sugar before adding it. In making grape jelly, pick the grapes from their stems, wash them, put them over the fire in a vessel containing a little water, to keep them from burning. Stew a few moments; mash gently with a silver spoon, strain, and to every pint of juice, allow one pound of white sugar. After the juice comes to the boiling point, boil twenty minutes, pour it over the heated sugar, and stir constantly till all is dissolved. Then fill the jelly glasses.--_J. I. M._ REMEDY FOR MOULDINESS IN FRUIT JELLIES. Fruit jellies may be preserved from mouldiness by covering the surface one-quarter of an inch deep with finely pulverized loaf sugar. Thus protected, they will keep for years.--_Mrs. R. C. M. W._ TOMATO JELLY.