Apple Jelly

Some sound apples; allow 3/4 lb. sugar to each pound of juice.

Peel, core and quarter the apples, and throw them into cold water as they are done; boil them till tender, then strain the juice from them through a fine sieve, and afterwards through a jelly bag-if necessary pass it through twice, as the juice should be quite clear; boil up the juice add the sugar, stir till melted, and boil for another 10 minutes; add the strained juice of a lemon to every 1 1/2 lbs. of juice just before it is finished.

Apple Jelly (2)

One lb. moist sugar, 1 lb. apples, 1 lemon - the juice of the lemon to be used and the rind added, cut very fine.

Boil the whole until it becomes a perfect jelly; let it stand in a mould till quite firm and cold, turn it out and stick it with almonds; set custard round. If for dessert, use a small plain mould.

Quince and Apple Jelly

Equal quantities of quinces and apples; to every pound of juice allow 3/4 lb. white sugar.

Stew the fruit separately till tender (the quinces will take longer), strain the juice, mix it and add the sugar. Proceed as in quince jelly.