Mint Jelly

Wipe one peck Porter apples, remove stem and blossom ends and cut in eighths. Put in a granite-ware kettle and add two quarts cold water. Cover, bring to the boiling point and let simmer until apples are soft. Mash in same kettle, using a wooden potato masher, and drain through a coarse sieve. Allow juice to drip through several thicknesses of cheese-cloth or a jelly bag. Return juice to saucepan, bring to the boiling point and let boil twenty minutes; then add an equal measure of heated sugar. Again bring to the boiling point and let boil five minutes. Take a large bunch of fresh young mint, wash and bruise some of the leaves slightly, by pressing between the fingers. Hold bunch in hand and pass through and through the syrup, until the desired strength of mint flavor is obtained. This process takes the last three minutes of the cooking. Add two tablespoons lemon juice and color green, using vegetable green paste. Skim and turn into jelly glasses. Put in a sunny window and let stand twenty-four hours. Cover and keep in a cool, dry place.

Mint Jelly, Corn Relish and Peach Conserve.

Rose Geranium Jelly

Follow directions for Mint Jelly, using two or three sprays of rose geranium leaves in place of mint, pink coloring in place of green, and omitting lemon juice.

Spiced Cranberry Jelly

1 quart cranberries.

1 cup boiling water.

2 cups sugar.

1/3 cup cold water.

2/3 inch pieces stick cinnamon 24 whole cloves 6 allspice berries Few grains salt.

Pick over and wash berries. Add boiling water and let boil until cranberries are soft. Rub through a sieve and add remaining ingredients, except salt. Again bring to the boiling point and let simmer fifteen minutes. Add salt, turn into a mould and chill.

Home-Made Jelly Bags.

Cranberry Jelly With Celery

Pick over and wash four cups cranberries. Put in a stewpan and add two cups sugar and one cup boiling water. Bring to the boiling point and let boil twenty minutes; then force through a strainer. When mixture begins to thicken, fold in one and one-half cups celery, cut crosswise of stalks in one-eighth-inch slices. Turn into a mould or moulds and chill. Remove from moulds and garnish with curled celery.

Cranberry Jelly with Celery.- Page 397.