Jellies and jams are used in every bakeshop where cakes and tarts are baked, such as jelly roll, diamonds and jelly squares, layer cakes, jelly tarts, etc. No jelly should be put on cakes or tarts to be baked in the oven, for it will cook and run all over the cake. It will make the cake look dirty and will soak into the cake, make it soft and heavy.

Tarts are made by lining small patty pans with puff paste, rolled out thin and filled with different kinds of jams or stewed fruits, such as strawberries, raspberries, cherries or peaches.

Bakers that want a cheap tart usually line small patty pans with puff paste and set away to dry for about one-half hour and bake in medium oven. When baked they are filled with jelly.

Dark Currant Jelly.

For this recipe $200 was paid to Harry DeLuke, the French pastry baker, who brought it to America in the year 1907.

Take 2 pounds of gelatine. Put on stove with 23 quarts of water. When the water begins to boil put in 64 pounds of the best XXXX powdered sugar, ½ ounce of tartaric acid and 1 pint of currant juice. Let it boil on the stove for ten minutes. In the meantime get your pails ready. Rub them on the inside with rum. When the jelly is boiled enough, pour into the pails. Leave them open for one day, then take thick paper soaked in rum, put over the top of jelly and close down tight. You can color this jelly as you like, make it dark currant jelly, red currant jelly or any other color you like by using artificial colors. This jelly is made so good and costs so little that it can be sold at a profit. It will keep for years.

Red Currant Jelly.

Take 2 ounces gelatine. Dissolve in 1 pint cold water, 1 pint rum, 1 quart boiling water, 2 pounds granulated sugar and two teaspoonfuls of currant juice. Put on stove, let boil ten minutes and put in pails for use as needed.

Colebra Cherry Jam.

Weigh 10 pounds of fine ripe cherries, cleaned from stem and pit; put into kettle over the fire with 10 pounds of granulated sugar, 2 ounces corn starch, let boil 20 minutes until jam begins to thicken. When done store away same as other jams.

Peach and Apple Jam.

Take 5 pounds of apples and 5 pounds of peaches. Cut good and fine. Put on stove in kettle, with 11 pounds of granulated sugar. Let boil 10 minutes and add 3 ounces corn starch, ? ounce tartaric acid. Let boil 10 minutes more and it will be ready for use. This jam is very good and is used in all hotels and bakeshops. It is the only genuine apple and peach jam.

Raisin Jam.

Take 8 pounds of raisins, put in kettle on fire, and 7½ pounds granulated sugar. Let boil 20 minutes and add four ounces corn starch and ¼ ounce tartaric acid. This jam is usually stored away in glass jars.

Currant Jam.

Bring 20 pounds of currants to a boil, with 21 pounds of fine powdered sugar and ½ pound of corn starch. Let boil 25 to 30 minutes. Keep stirring till it thickens. When done put in glass jars covered tight. This jam will keep for a year if directions are followed correctly.

Huckleberry Jam.

Bring to a boil 18 pounds of huckleberries, 20 pounds of XXXX powdered sugar, 4 ounces of corn starch. Boil 15 minutes. Keep stirring until thick and when done place in glass jars for future use.

French Orange Jelly.

Take 4 ounces gelatine, soak into 2 quarts of lukewarm water for one and one-half hours, then add 2¾ quarts of boiling water and 3 pounds of granulated sugar, 2 teaspoonfuls of orange extract. Put on stove and let boil five to ten minutes. When done put in wooden pails. Put thick paper soaked in rum over the jelly. Put away for future use.

The Original Peach Jelly.

Take 1½ ounces of gelatine. Dissolve in ¾ pint of cold water, add 1½ pounds of granulated sugar. Next add ¾ pint of boiling water. Put on stove and let come to a boil 10 minutes. Flavor with ½ pint mashed peaches. Put in pail and store away.

Raspberry Jelly.

Take, say, 6 quarts of ripe raspberries. Put in kettle over fire so the juice will flow for 15 minutes. Strain through thin cloth and let stand for five minutes, so it will set. Then measure the juice. To every pint of juice add 1 pound of sugar, and to every pound of sugar add ½ ounce corn starch. Put on stove to boil for 10 minutes.

Strawberry Jelly.

Take 1 ounce of gelatine. Dissolve in ½ pint of lukewarm water. Add ½ pint of cherry wine, ½ quart of boiling water, 1½ pounds of granulated sugar and 2 ounces of strawberry juice. Then put on stove to boil 15 minutes. Pour in pail and put in cool place for future use.