CRAB-APPLE JELLY in 



or into a piece of coarse muslin, until all the juice has 

 drained away. Do not press them. Measure the liquid, 

 allowing a pound of the best loaf-sugar to every pint of 

 juice. Put the sugar into a preserving pan, pour the juice 

 over it, and let it stand by the side of the stove until the 

 sugar is dissolved. Then stand the pan over the fire and 

 bring the jelly quickly to the boil, stirring and skimming 

 until finished, which will take about fifteen minutes after 

 it has begun to boil. At the end of ten minutes, put a 

 little sample on a cold plate and stand it in a cool place. 

 If it sets firm, take off the pan and put up the jelly in 

 small jars, covering immediately with wax paper, and tying 

 down as soon as possible. The pulp left after the juice 

 has drained away must now be used. First, put it through 

 a sieve or potato masher, to free it from the cores and 

 pips. This latter method, although quicker, is very messy, 

 and covers the cook with splashes. Weigh the pulp, and 

 allow half to three-quarters of a pound of sugar to every 

 pound of pulp. Put both together in a preserving pan 

 and boil until firm. It will take a little under an hour. 

 The jam is very stiff, and is apt to bubble up in little 

 explosions, so that the jam-maker who consults the safety 

 and comfort of her hands and face will wear gloves and use 

 a long-handled spoon to stir it. If the larger quantity of 

 sugar is used, the jam will turn out in the shape of the pot. 

 It will keep best in small pots. Some families like sweet 

 conserves and others prefer the fruit flavour to predomi- 

 nate, so that two quantities of sugar are named. The less 

 sweet Crab pulp makes a fine sauce for game or mutton. 



Apple Jelly is made in exactly the same way, and the 

 following varieties are recommended : Bramley's Seedling, 



