SEPTEMBER 177 



into a preserving-pan with just enough water to cover 

 them ; boil until quite tender ; then rub through a brass 

 wire sieve, and for every 1 Ib. of pulp add 1 Ib. of 

 sugar. After bringing to the boil, simmer for three- 

 quarters of an hour and put into jars. It will become 

 firm as it cools. It is, although not so clear, almost as 

 good as Currant jelly. 



An immense improvement to stewed Apples or Apple 

 tart if the crust be baked apart, as recommended in 

 ' March ' is to put in four or five Peach leaves, fresh from 

 the trees, and take them out before serving ; it gives the 

 Apples a most excellent flavour. 



