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farina Jelly.
Boil 1 qt. of new milk; whilst boiling, sprinkle in, slowly, 1/4 lb. of farina (kept by grocers); continue the boiling from 1/2 to a whole hour. Season with 5 ozs. of sugar and 1 tea-spoonful of vanilla. When done (this will be known by its jelling when cooled), turn into a mold and place it on ice to stiffen, Serve it with whipped cream. —Harper's Bazar.
Quince Jelly. —Wash and wipe, then pare and slice them (as the quince Is hard and tough, and also being a dry fruit), put into a stone jar, 1 cup of water to every 4 lbs., with the peeling and cores, by which you get the pure flavor; put the jar into a pan or kettle of boiling water and boil until perfectly soft, the jar being covered; then strain through the jelly bag and use a lb. of sugar for 1 pint of juice, as with other jellies, but do not spoil its purity of flavor by adding any other flavoring. [See, also, " Quince Marmalade, " following the jellies. ]
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