46 



berries allow three pints of water, and one dozen sour 

 apples quartered and cored. Boil slowly until apples and 

 berries are soft, then turn into the jelly bag and drain off 

 the juice without squeezing. Boil the juice twenty 

 minutes, skim and measure, and to each cup of juice use 

 a generous cupful of sugar, boil until it jellies, which will 

 sometimes take thirty minutes. Pour into tumblers and 

 after three or four days cover with paper. 



GRAPE JELLY. 



The wild grapes gathered just as they begin to turn, 

 are the best for jelly. Wash the grapes and free them 

 from the stems. Put them in the kettle, and mash them 

 until all are broken. Heat slowly, and cook until the 

 juice is well drawn out. Then strain through a jelly bag 

 made of nice all wool white flannel. Measure the juice, 

 and allow an equal measure of sugar. Boil the juice 

 fifteen minutes, skim and strain again, then add the sugar 

 and boil till the surface looks wrinkled and the liquid 

 jellies on the edge, skim well and turn into glasses. 



APPLE JELLY. 



Wash the apples, remove the blossom end, and cut in 

 small pieces, but do not pare or core, for the skin and 

 seeds improve the color and quality of the jelly, cover 

 •with cold'water, and cook gently until soft, turn into the 

 jelly bag and hang the bag up so that it may drip as long 

 as it will, but do not squeeze. Allow half pound of sugar 

 to a pint of juice. Boil the juice alone until it begins to 

 ■thicken on the edge of the pan. Put in the sugar hot and 

 skim. Boil until it jellies and turn into glasses. 



METHOD OP MAKING GREEN GRAPE JELLY BY MISS S. B. 



HERRICK. 



Green grapes, cultivated, stewed and strained through 

 flannel. Strain through cheese-cloth, measuring the 

 juice. Use equal quantities of juice and sugar. Heat the 



