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General Directions for Mulberries

Mulberries may be used in all ways suitable for blackor raspberries but are superior to them or almost any other fruit in the matter of jelly-making, having the rich colour and tartness of currant with a little more "body," but very tender. For shrub and rob, also, the mulberry has few rivals.

MULBERRY JELLY No. I For a most brilliant, crimson jelly, tart and firm, use only the hard, red, immature berries (those nearly fullsized). To each three quarts of berries add one quart cold water. Let simmer slowly together fifty minutes, when add a second quart of cold water and simmer again for an hour, mashing well the berries. The resulting juice should be thick and rich-looking. Have sugar ready, heated, in another pan, and allow a pint for each pint of juice. Skim well. When the sugar has quite dissolved and boiled three minutes test it, for it may then be ready to pour into glasses. Five minutes is usually quite sufficient. Place in the sun till firm and cool.

MULBERRY JELLY No. 2 For a darker, sweet, jelly, use equal parts of the hard red (or even the berries scarcely yet red), and fully ripe berries. Use but a pint of water with three quarts of berries, simmering till all juice can be extracted by mashing in the kettle. Strain well and proceed as above.