Peel and core, whole, small-sized apples; put them into water enough to cover, with some lemons, and boil until tender, and then take out; make a syrup of one-half pound of sugar to one pound of fruit, and put apples and lemons, sliced, into the syrup, and boil very gently until clear, and then skim out into a deep dish; to the syrup add an ounce of isinglass or gelatine dissolved in a little water, and let it boil a moment; garnish the apples with the lemon slices, and strain the syrup over them.

Apple Jelly

1. Peel two dozen golden pippins or Margills, boil them with one quart of water and half an ounce of isinglass; when the isinglass is dissolved, and the apples reduced to a pulp, strain; add the juice of a lemon and the grated rind with a pound and a quarter of loaf sugar; boil together twenty minutes, and strain. It is served at the table for sweetening apple pies.

2. Quarter the apples and cover them with water; cook and strain them, and to a pint of juice put three-fourths of a pound of sugar; boil twenty minutes, and flavor with lemon or vanilla.

Crab Apple Jelly

1. Procure the Siberian crab, pick out those that are perfectly firm; wash in water, and pour over them just enough water to cover; let them cook until soft, then strain through a jelly-bag; add one pound of sugar to one pint of juice; let boil twenty minutes.

2. Take good, sound crab apples; cut in half; take out stems and blossoms; put in preserving kettle, and pour in cold water till the crab apples are entirely covered; then place it over a slow fire, and allow it to come to the boiling point, or until the apples are quite soft; strain them through a colander (not the pulp, but simply the juice) into an earthen vessel, and let it stand over-night; in the morning strain with care through a flannel jelly-bag, and measure; place it again in the preserving kettle, and allow it to come slowly to boiling point; let it boil for fifteen minutes, and meanwhile skim with care; for every pint of this juice when strained, allow one pound of granulated sugar; place the sugar in a warm oven in shallow pans or plates, and heat; take care not to have it warm enough to melt; when the juice has boiled fifteen minutes pour in the warm sugar, and let all boil together about five minutes more; then take from the fire and pour into jelly-glasses or bowls.