Apples. Sugar.

Wash, core and cut up apples that are juicy and add, but not too ripe. Put them into a preserving kettle with a small quantity of water, to keep them from burning. Keep covered; boil gently until quite soft, then strain through a jelly bag, measure the juice, then put it over the fire to boil.

Now take as many pints of sugar as of juice, and set it in the oven to heat, but not to get brown. The sugar is heated so that there will be no loss of time in the total cooking results. After the boiling has proceeded for twenty minutes, skim thoroughly and add the hot sugar. Stir gently, boil for five minutes more, skim if needed, and pour into sterilized glasses.

Cover with hot melted paraffin.

To make apple jelly in a fireless cooker, first wipe some apples, then remove all spots and cores. Put the cores and all good parings in the fireless aluminum kettle, and nearly cover them with cold water, then bring to the boil and boil for five minutes. Place at once in the fireless cooker and allow to remain over night; in the morning strain and make the jelly in the usual way. The apples may be canned.

To make apple jelly with cider, wash and dry tart apples, quarter and put into a preserving pan with cider to nearly cover. Cook slowly until the apples are nearly tender, then strain and measure the juice. Allow one pound of sugar for each two cupfuls of juice. Stir until the sugar is dissolved, remove the spoon and boil for five minutes longer. Pour into hot glasses and when cold cover with melted paraffin.

The paraffin must be very hot, not merely melted, that all germs that have fallen on the surface of the jelly may be killed and future trouble with them obviated.

To give variety to apple jelly the rose geranium will give a dainty flavor. Allow a clean, large leaf to two quarts, adding to the boiling juice a little before the sugar is put in. Remove in three or four minutes.

Two whole cloves to the same quantity of juice or a piece of stick cinnamon, about a finger long, will give apple jelly a piquant taste which will be liked.

Sprigs of mint may be used in the same way.