Take 6 pounds dried apples, and let soak in 6 gallons cold water 12 hours; then strain through a flannel bag; add to each pint of the juice 1 pound of the gluco or grape sugar, and 1 ounce of sheet gelatine; boil twenty-five minutes, and flavor to taste.
Remove the pits of Morello cherries. To 4 pounds cherries add 1 pound red currants, and proceed as with currant jelly.
Mrs. H. M. Bali, Normal, Illinois.
Take good ripe currants, put them into a crock or porcelain kettle to heat. When well heated through, squeeze out the juice, and weigh pound for pound of granulated sugar. Put the juice into the crock. Let heat to boiling, and the instant it boils add the sugar. Stir it well till it is dissolved, and the very instant it boils take it from the stove. Dip into glasses, and have your papers previously cut larger than the tops of the glasses. The wrapping-papers used by grocers for wrapping up tea are the best. Dip a paper in the unbeaten white of an egg that is in a saucer. Saturate the paper well and cover the glass, pressing down the edge. Dip another paper the same way and add to this paper. Take a third paper and cover the top. Be sure the jelly is perfectly air-tight. Tie the papers tightly around the glass. Keep your jelly in a cool, dry place - not in a cellar. Be sure and put in a pound of sugar to a pound of juice. It will not answer to measure it, but must be weighed. When making jelly cake, warm the jelly if it is too hard to spread.
Put a basin into one scale and its weight into the other. Add to the latter the weight which is required of the juice, and pour sufficient juice into the basin to balance the scales.
After straining and squeezing the currants, usual way, measure the juice, and to every pint allow a pound of sugar. Put the sugar in a crock large enough to hold all of the jelly. Then place juice on stove, and let boil hard 20 minutes. Then throw it over the sugar in the crock, and stir until sugar is dissolved. Your jelly is made. You can leave in same dish, or put in tumblers. To make white-currant jelly and not change color, use pure white cloth to strain, and have hands free from any soil; place juice in a crock and stir 2 1/2 hours, constantly; then put in granulated sugar, and stir 1/2 hour; don't mash your currants, but stem them. Seal in glass tumblers, and in a couple of months your jelly will be hard, and clear as water.
Grapes half-ripe are nicer for jelly than when fully ripe.
Stem them; put them over the fire with a very little water, *42 just enough to keep them from burning. Let cook, and mash with a silver spoon until the juice is pretty well extracted. Then strain, and to every pint allow about 3/4 pound sugar. Boil 20 minutes. In the meantime have the sugar heating. Then pour over the hot sugar. Stir well, and fill your glasses.