remove the skin. Put the fruit in the preserving kettle with just enough 

 water to prevent burning, heat slowly and stir frequently. Cook the 

 fruit until well broken, put a wire strainer over a large bowl, over this 

 spread a double square of cheese cloth. Turn the crushed fruit and 

 into the cheese-cloth, and let it drain as long as it drips, but do not use 

 pressure. Measure the juice and put it in a clean preserving kettle. 

 For every pint of juice, add a pint of granulated sugar, stir until the 

 sugar is dissolved, then place over the fire, watch closely, and when it 

 boils up draw it back and skim ; put over the fire again, and boil and 

 skim once more; boil and skim a third time, then pour into hot glasses 

 taken from the pan of water on the stove. If the juice be rich in pectin 

 — not watery — even as little as half the quantity of sugar will be sufficient 

 As soon as the jelly is set, i.e., thickens slightly when dropped on a cold 

 plate, cover by the following method : — Have discs of thick white paper 

 the size of the top of the glass, dip a disc of paper in the spirits and put 

 it on the jelly. If the glasses have covers put them on, if not, cut discs 

 of paper half an inch in diameter larger than the top of the glass. Beat 

 together the white of an egg and a teaspoonful of cold water. Wet the 

 paper covers with this mixture and put over the glass, pressing down 

 the sides well to make them to stick to the glass. Parrafin is sometimes 

 used to cover jeiiy to protect it from moulds. About one-eighth of an 

 inch in thickness is sufficient. 



A wooden spoon is best to use in preserving. It is light ; does not 

 melt as metal ones often times do ; does not impart flavors ; the handle 

 never gets hot; and last, but perhaps not least, it makes no jarring noise 

 to affect nerves which may be otherwise strained. 



Apple Dishes. 



Apple Float. Make the old fashioned apple sauce by stewing the 

 apples until soft, sweeten and beat, then add the beaten whites of eggs, 

 and pile on nice white dish. This can be served with a soft custard made 

 from'the yokeSj of the eggs. 



Apple Snow. Pare and core six good sized apples and steam them 

 in two tablespoonsful water with a little lemon peel until quite soft. 

 Add one-fourth pound finely sifted sugar, let cool, and whip in whites 

 of two fresh eggs. Beat well, without stopping, to a stiff snow, and 

 serve heaped up in custard glasses with a star of red currant jelly on 



top. 



Apple Icing. White of i egg; f cup granulated sugar; i apple 

 (grated). Beat all together for half an hour ; flavor with almond. 



Baked Apples. To bake in their skins, wash and wipe, and place 

 in earthenware or graniteware baking dishes, as tin or iron injures the 

 flavor of the fruit. They should be baked until they form a frothy, 

 pulpy mass, and if there is any danger of the juice burning on the bak- 

 ing dish, add a little water. Eaten with cream they form a delicious 

 dessert. 



