35 



seeds improve the color and quality of the jelly. Cover 

 with cold water and cook gently until soft. Keep them 

 covered and turn the kettle often, but do not stir or mash 

 the apples. When the apples are very soft and the liquid 

 is red, turn them into a strainer cloth, and hang it up to 

 drip all night. In the morning boil the liquid ten min- 

 utes, then strain again through a very fine cloth and meas- 

 ure. Allow half a pound of sugar to a pint of juice. 

 Boil the juice alone until it begins to thicken on the edge 

 of pan, add the sugar, cook five minutes longer, or until 

 it jellies, then skim and turn into glasses. 



JELLY MAKING. 



For the crab-apple and Porter apple jelly the fruit was 

 covered with water, after removing everything imperfect. 

 The skins and seeds are cut up together and cooked until 

 soft, then drained through a flannel bag and boiled twenty 

 minutes. Then the same quantity of sugar heated is 

 added and boiled until it jellies. It is then strained 

 through a cheese cloth into a pitcher and poured into the 

 glasses. 



For grape and currant jelly no water was added to the 

 fruit, those fruits being so juicy in themselves. 



M. F. Herrick. 



AsTRACHAN Apple Jelly. — Take very ripe apples, 

 cut off the red parts. I usually take about four quarts of 

 apples, one and one-fourth quarts of boiling water, place 

 on the back of the range until the color is out of the ap- 

 ples, being careful not to stir them ; strain carefully, and 

 to one pint of juice allow one lb. of white sugar ; never 

 stir ; boil quickly twenty minutes. 



Crab-Apple Jelly. — Same as above, except that it 

 must be strained three times and boiled thirty minutes. 



Grape Jelly. — Take very ripe fruit. To four quarts 

 picked from the stems I take one and one-half quarts of 



