Apple Jelly

Pare, core and slice some good apples into a preserving-pan with enough water to cover them. Place on the fire and boil until they are reduced to a mash, then pour the mixture into a flannel bag so that the liquor cannot drain off. For each pound of filtered apple juice take twelve ounces of sugar, boil and remove any scum that may arise. When boiled sufficiently the syrup should cling to the wooden spoon; or a little dropped on a cold plate should set soon. Put in pots and tie down as with jam.

Calfs-Feet Jelly

Secure an unskinned calf's foot, cut it through the joints, chop the long bone and take away the fat; wash it well, place it in a saucepan, cover with cold water and boil for ten minutes. Strain off the water and wash it again. Put it in an enamelled saucepan, cover it entirely with cold water and stew it gently for six hours, skimming it constantly. When done, drain the stock into a basin, allow it to get cold, and then skim off the fat. In using the jelly be careful not to mix the sediment with it.

American Crab-Apple Jelly

Prepare the apples by removing the stems and unsound parts, if any, and wipe them dry; cut them in halves, and put them into a preserving-pan with enough water to cover the bottom. When the fruit is quite soft pour off the water, and for every pint allow one pound of preserving-sugar. Place this in a preserving-pan with some slices of lemon-peel, and let it boil slowly for half an hour or so, removing the scum as it rises. Have one ounce of gelatine dissolved in some water, and just before removing the jelly from the fire stir the gelatine in rapidly. Fill some moulds or glasses with the jelly, and place them on ice to set. It will keep for a considerable time. When required dip the mould for an instant in hot water, wipe dry and turn out onto a glass dish, If placed in jelly-glasses they can be served in them. The fruit may be used for a number of other purposes.

Cranberry Jelly

Wash a quantity of cranberries thoroughly. Measure them, and to every quart add one pound of sugar and one breakfast cupful of water. Put this in a preserving-pan, and place it on the side of the fire to simmer for half an hour. Then pass the jelly through a strainer, and when quite cool put it into pots ready for use.

Black Currant Jelly

Pick the currants and pass them through a cane sieve, thus obtaining all the juice. Put the juice in a preserving-pan, boil it up, and then strain it through a fine hair-sieve. Weigh, return it to the preserving-pan, and for every three pounds of currants put in two and a half pounds of sugar that has been boiled down to a strong blow degree; skim the liquor and boil quickly till reduced to a jelly that will drop from the spoon in a kind of congealed state, then turn it into small glass jars. Cut some round pieces of white paper that will fit inside the jars, dip them in brandy and lay one carefully in each. Soak some bullock's bladder in water until it becomes elastic and can be easily stretched, then fit a small piece of it tightly over each jar, and tie firmly around the edges with strong twine. Keep the jars of jelly in a dry cupboard till wanted.