Strawberry Jelly.--Take 3 lb. strawberries, and 2 lb. pink rhubarb or red currants. If rhubarb, cut it in small lengths. Put these into a very wide-mouthed jar, and set it on a hot stove, with a ring under it lest it should catch. Cover the fruit with a plate or saucer small enough to go inside the jar, so that as the fruit sinks down you may be able to press it gently from time to time, and drain off the juice into a basin. When 1½ pint is extracted, pass it through a hair sieve into a stewpan, and put to it 2 oz. gelatine, which has been soaked for ½ hour, in ½ pint of cold water, 6 oz. loaf sugar, and the beaten whites and crushed shells of 3 fresh eggs. Stir until the gelatine is dissolved, and the jelly boils. Put the lid on the stewpan, and let it boil gently, without stirring or skimming for ½ hour. Let it stand away from the fire for a few minutes, and then strain as you would calf’s foot jelly. Oil the mould you intend using well with a little good salad oil. Arrange prettily in the bottom of it, according to its pattern, a few nice strawberries and blanched almonds. Pour in sufficient of the lukewarm jelly to set the fruit, and put in a cool place until set. Keep the remainder of the jelly in a liquid state until you are ready to fill up the mould, then set the whole if possible, on ice to get firm. Turn it out just before serving in a glass dish, with or without a custard, round, but not over it. The fruit pulp left from this may be made into a tolerable preserve for nursery use, if boiled with ¾ lb. sugar to a pint of pulp. Strawberries Preserved Whole.--Take equal weights largest strawberries procurable and fine loaf sugar, lay the fruit in deep dishes, and sprinkle half the sugar over them in fine powder; give the dish a gentle shake that the sugar may touch the under part of the fruit. The next day make a syrup with the remainder of the sugar and the juice drawn from the strawberries, and boil it until it jellies; then carefully put in the strawberries, and let them simmer nearly an hour; then put them with care into jars or bottles, and fill up with the syrup, of which there will be more than required; but the next day the jars will hold nearly or quite the whole. Cover the jars or bottles with brandy papers. (E. A. G.) Tomato Preserve.--(_a_) Take those tomatoes not entirely ripe (the very green ones late in the autumn are nice) and remove the stems; allow ½ lb. white sugar to 1 lb. fruit; put into the preserving kettle, and add water enough to make sufficient syrup. Do not put too much water in at first, as you can add to it if there is not enough. Lemons should be sliced and put into it in the proportion of 1 lemon to every 2 lb. fruit. Cook until done through and the syrup looks thick. They make an excellent preserve and taste almost like figs.