Apple Jelly

Mrs. John W. Fox

Put apples which have been quartered into granite kettle, and cover with 1 pint water to 1 gallon of fruit. Boil till fruit is soft. Strain and add 2 pints sugar to 3 pints juice and boil rapidly, taking all scum off. When it begins to jelly, pour into glasses and cover with brandied paper.

Blackberry Jelly

Miss Mary Bashford

To 1 quart of juice, Add 2, pints of water. To 4 pints of juice, Add 3 pints of sugar.

Crabapple Jelly

Cut the apples into quarters and cover with water and boil till tender. Strain through a flannel bag and add 1 pint sugar to 1 pint juice. Boil juice 20 minutes, at the same time melt the sugar in a kettle. Pour together and boil till it begins to jelly. Skim constantly. Fill glasses and set in dark closet.

Currant Jelly

Pick stems from currants and put in stone jar in kettle of boiling water and cook till skins break. Do not put water over them. Strain through a flannel bag and add 1 pint sugar to each pint juice. Boil the juice while the sugar melts and pour together and boil till it begins to jelly. Strain again and pour in glasses, which must be in hot water.

Grape Jelly

Pick stems from grapes. Put in jar without water and set in kettle of hot water and cook till fruit bursts. Strain in flannel bag and to 1 pint juice add 1 pint sugar. Boil till it begins to jelly and pour in glasses. Cover with paper which has been dipped in brandy, which prevents mould, and set aside in dark place.

Wild Plum Jelly

Mrs. J. W. Fox

To 1 gallon of plums add 1 quart water. Let boil till tender, then strain and add to each pint of juice 1 pint sugar. Let juice boil while the sugar melts in a kettle or pan. Pour together and boil till it begins to jelly. Test it by taking a teaspoon-ful and let it cool. Pour into jelly glasses and set aside to cool. Care must be taken that it does not boil too long. This makes a beautiful jelly.