Apple Jelly

Cut and core tart apples; add water to nearly cover, and boil until a pulp. Strain, pressing lightly; add ¾ pound of granulated sugar to a pound of the juice. Boil until it will jelly on a flat plate, and strain into glasses. Cover as directed. Some flavor with lemon juice or lemon essence.

Quince And Apple Jelly

Cut small and core; equal weight of tart apples and quinces. Put the quinces into a preserving-kettle with water to cover them; boil gently until soft; then add the apples, let them boil until a pulp (there should be water enough to cover them), then put into a jelly-bag and strain without pressing it. To each pint of the liquid put 1 pound of white sugar, and let it boil gently over the fire until it will jelly when cool. Put in tumblers and seal the next day.

Take the pulp left in the jelly-bag, squeeze out all the juice, put 1 large cupful of A sugar (C will do) to each pint; boil and skim. When it jellies, put in glasses as above. This will be nice but not as clear as the first.

The pulp may be made into a marmalade by adding ½ pound of sugar to each pound of fruit, boiling down until quite thick.

Crab-Apple Jelly

Remove the stems and blossom ends; cut out any defects, then put in a kettle with water to just cover them. Let stew very slowly until almost a pulp; strain and squeeze lightly. Add 1 pound of sugar to 1 pint of the juice boil one-half-hour, skim and pour into tumblers. 1 peck makes about twenty-one tumblers.

Peach Jelly (With Gelatine)

Make a thin syrup with 10 ounces of granulated sugar and ½ pint of water. Then take 12 ripe peaches, pare, halve, and remove the pits, then blanch and bruise 6 kernels. Put the peaches and the oruised kernels into the syrup and allow them to simmer for fifteen minutes, adding for flavor the juice of two lemons and the grated yellow rind. Strain the juice through a jelly-bag, add 2 ounces of gelatine, dissolved in enough warm water to cover. Pour into a mold; if required for immediate use set on ice until stiff enough to turn out. If it is to be kept put in jelly-glasses and seal.

Peach Jelly

Pare, stone and quarter the peaches and put in a stone crock; add to i,hem 1/3 of the kernels, and set the jar in a kettle of boiling water. Stir and beat the fruit until a pulp; strain, and to every pint of juice add the juice of 1 lemon; measure again and to every pound of the liquid allow 1 pound of white sugar. Heat the sugar same as for currant jelly. Let the juice boil twenty minutes; skim, add the sugar, let come to a boil and pour into jelly-glasses. Delicious. Very nice for Jelly lake.

Cherry Jelly

Pit the cherries, put in a stone crock and set in a kettle of boiling water to scald. Strain, and proceed with as for currant jelly.

Tomato Jelly

Peel the tomatoes and squeeze through a cloth; weigh and add pound for pound of white sugar. Boil to a jelly and seal up. Keep in a cool, dry place. Flavor with lemon juice if wished. This is an excellent article.