Common windfall apples or any tart, juicy apples which are not quite ripe, make a nice jelly, much more economical and quite as satisfactory as the jelly, made from ripe apples. Cut the apples in quarters, remove all bruised or decayed spots, but do not peel. Cook tender in just enough water to cover. Drain in a bag all night. Boil the juice about 1/2 hr., and skim. Measure the juice, and to each cup of juice add 3/4 cup sugar, boil about 20 minutes after the sugar is in; when done pour into warm glasses and set aside to cool. When cold pour melted paraffine wax over the top and place in a cool cellar or fruit pantry. Red apples may be used and will give a good color. Wild or crabapples may be made up in the same way, either alone or in combination with other apples. Green plums, which have been blown off by the winds, may be made into jelly in this manner, either combining with the apples or alone. - Mrs. D. E. Rem-ley, Willow Springs, 111.