APPLE. 33 



fruit for this purpose. An over-ripe or mawkishly-sweet 

 apple is not suitable for jellies. Those which are tender, 

 juicy, and have a sub-acid taste, are best for the making 

 of jelly. 



Wipe your apples, and cut from them the eye and stem ; 

 then slice them, and put them into a stone jar. Put the jar 

 into a pot of water, and let them boil till the apple is tender. 

 Take them out carefully, and put them into a deep flannel or 

 linen bag. To every pint of juice put a pound of powdered 

 white sugar ; let it dissolve ; put it into a porcelain-lined ket- 

 tle over the fire, and let it come to a boil. Pour it while 

 warm into small glasses, and tie them down with brandied 

 papers. 



APPLE MARMALADE. 



Take four pounds of sugar, put them into a preserving- 

 kettle, and throw on to it not quite a quart of water ; stir it 

 till dissolved ; put it over the fire ; as it boils up, throw in a 

 cupful of cold water. Have ready four pounds of sliced 

 apple. Choose for marmalade a nice dessert apple, of rather 

 acid flavor and fine-grained flesh. Let it boil quite slowly 

 till the apple breaks up, and can be stirred into a smooth, 

 even appearance ; afterward let it boil quickly, to increase 

 the evaporation of the liquid, and, just before taking it up, 

 add a few drops of lemon-juice. Put it into china or earthen 

 jars, and paste it or tie it down closely. 



Apple marmalade is often put into moulds. If not to be 

 used immediately, it must be brandied, papered, and tied up 

 very closely, and kept in a cool, dry place. Wet the mould 

 in hot water before attempting to turn it out. 



APPLES MERINGUED. 



Select handsome Pippins or Greenings of the same size, 

 and, with the aid of the apple-corer, pare and core them 



