"'Currant Jelly That Never Fails. Take currants that are barely ripe, and do not pick them just after a rain, when the juice is thin. Do not stem them or wash them, but look them over carefully and crush them in a crock with a wooden potato masher. Put them in a bag, and hang them up and let them drain all night. In the morning measure the juice and take just as much sugar, with the addition of one extra half-pint at the end; put this in the oven to heat. Put the juice on the fire and boil it twenty minutes, skimming it occasionally; then put in the hot sugar and stir till this is dissolved. Let it boil up hard just once, and take it from the fire immediately, for the jelly has come; longer boiling will prevent its ever setting. Pour it into glasses and put it in the sunshine for two days, then cover with paraffin and put it away. This is perfectly clear and of a fine flavor.'" "So it is," Mrs. Thorne added, as Dolly copied the last words. "Next let us make a sort of list of what you can put up when you are where you can get fruits cheaply in summer. When you are in town you cannot well do them by the wholesale, but a glass or a can when you can find something reasonable, such as a box of nice berries one day, and a quart of nicer plums the next, and so on." "Like winter preserves," said Dolly. "Exactly. But now, as we happen to be in clover this summer, we must do up a lot of things. I have learned to alternate the fruits, one year doing one kind and the next leaving that sort out and taking another, for variety's sake; but as you are going to divide all the fruit with me this year and have half for your very own, we must do up heaps and piles of everything. I will tell you what we can make if we choose." Dolly took her pencil again, and her sister gave her this list: "Take strawberries first; those you preserve and also make into jam. Then come cherries; like the strawberries, you use the Danish rule, taking less sugar if they are sweet, or the usual amount if they are sour. You can make spiced cherries to eat with meats, too; those are lovely. Currants you make into jelly, of course; to my mind it is the best kind of all. Then you spice them also, and make currant conserve, which is a mixture of currants, raisins and oranges, and awfully good. You also mix them with red raspberries for jam, and if you like, you make raspberry and currant jelly too. Raspberries you do up by the Danish rule, using the smaller amount of sugar, as they are sweet. Raspberry jam is very nice for a good many things, and I usually do up a good deal of that. "Then come gooseberries; those you make into jam to eat with cream cheese--home-made Bar-le-Duc, you know. And you spice them exactly as you do currants. All those rules are in your cook-book.