Apple Jelly

Mrs. J. H. Brown.

Take nice green apples that will cook nicely; quarter the apples without paring, put them in a pan or kettle and cover over with water, and keep them covered; let them boil slowly until entirely done; then put in a bag and drain (not squeeze) them. Put a pound of white sugar to a pint of juice. This is very easily made in the winter; is best made day before using.

Apple Jelly For Cake

Mrs. P. B. Ayer.

Grate one large or two small apples, the rind and juice of one lemon, one cup sugar; boil three minutes.

Apple Jelly

Mrs. N. P. Iglehart.

Take juicy apples (Ramboes, if possible); take the stem and top off, and wash them nicely, then cut up in quarters and put cold water on them, just enough to cover them: boil them soft, afterward strain them through a jelly bag; then take two pints at a time with two pounds of crushed sugar; boil twenty minutes, then do the same with the other juice; to be economical, pare and core the apples; don't strain so close, but that you can, by adding a little more water, use the apples for sauce or pies.

Crab Apple Jelly And Jam

Mrs. Ludlam, Evanslon.

Remove stems and blossoms from the apples; let them scald and pour off the first water; next put them in plenty of water and let them cook slowly; as they begin to soften dip off the juice for jelly, straining it through flannel. One pound of juice to a pound of sugar for jelly. Next add more water; let apples stew very soft; strain through a sieve, which takes out cores and seeds ; to this pulp add brown sugar, pound for pound; it needs careful cooking and stirring.

Grape Jelly

Anonymous.

Allow fourteen ounces of sugar to a pint of juice; boil fifteen minutes alone; add sugar and boil five minutes.

Lemon Jelly

Mrs. W. Guthrie.

One paper of gelatine; let it stand one hour in warm water; then add one quart of boiling water, the juice of three or four lemons and a pint and a half of sugar.

Lemon Jelly

Mrs. P. B. Ayer.

Grate the outsides of two lemons, and squeeze the juice; add one cup sugar, one-half of butter, yolks of three eggs; beat the three last ingredients thoroughly, then add the juice and grated rind, and put it over your fire, stirring until thick; mould to fancy.

Orange Jelly

Mrs. J. P. Hoit.

Soak one package of gelatine in one-half pint cold water for one hour; add the juice of three lemons, two pounds sugar and one quart boiling water; when all are dissolved add one pint of orange juice; strain carefully and set on ice till ready for use; eight oranges usually make it.