Apple Jelly

Take red Astrican apples, and without paring, cut them up cores and all. Fill your porcelain kettle up to an inch or so of the brim with the fruit and pour in water until you cover it. Then let the fruit get well cooked before straining through a jelly bag. Return the juice to the kettle to be boiled till it looks clear and transparent Then measure it, allowing for every bowl one bowl of crushed sugar, warmed in the oven, and boil briskly fifteen minutes. The jelly is then fit for the glasses. If you wish to color and flavor the jelly, when the juice is returned to the kettle and before it is sweetened, put in for every two quarts of juice one pound of raspberries contained in a thin bag.*

* In preparing the jelly use no tin or iron utensils.

Lemon Jelly

Four lemons, two ounces gelatine, one pound sugar, one quart boiling water; soak the gelatine in cold water till soft; add the juice and pulp of the lemons, and sugar; pour on the hoiling water, and stir until all is dissolved. Strain into molds and set it by over night till jellied.

Fig Marmalade

Three pounds of figs, two oranges, two lemons, two pounds sugar. Use pulp of the oranges, pulp and rind of the lemons; chop figs and all together; cook twenty minutes.

Preserved Figs

One-half pound sugar to one pound fruit. Scrape green ginger, one small root being enough for seven or eight pounds of fruit, cut fine and boil with syrup; after it has flavored the syrup skim it out.

Spiced Blackberries

To seven pounds fruit, use three pounds sugar and one pint vinegar. If the vinegar is very sharp use part water. Make as many little bags of thin cloth as you will have jars of fruit, allowing nearly two and one-half pounds to a quart jar. Put into each bag one teaspoon each of cloves, allspice, cinnamon, and mace; tie the bags up loosely. Make a syrup with the sugar and vinegar, and put in the bags of spices. When boiling put in the fruit and boil one hour. Seal as you would canned fruit

Spiced Peaches

To nine pounds of peaches add four and a half pound of sugar, a pint of good vinegar, with whole cloves and cinnamon. Pare and halve the peaches and put in stone jar. Boil the vinegar, spices and sugar together a few moments and pour over peaches. Cover and let stand over night. In morning put all together in kettle and boil ten minutes.