42 FRUIT RECIPES 



APPLE JELLY No. 2 (With Quince) 

 See Quince Jelly No. 3 



APPLE AND CURRANT JELLY 



See Currants. 



CRAB APPLE JELLY No. i 

 Make as for Apple Jelly, using a little more water. Do 

 not pare or core the crab apples. 



CRAB APPLE JELLY No. 2 



Wash and wipe the apples; cut in half and place in crock 

 on the back of the stove or the oven, setting in another 

 vessel of hot water if there is danger of too great heat. 

 When the apples are soft place in jelly bag to drain over 

 night. Measure this juice and allow one pint of sugar to one 

 of juice. Boil and skim the juice ten minutes before adding 

 the heated sugar. Stir till dissolved, then boil eight or ten 

 minutes. This makes a very tart jelly, stronger than 

 many people like. Mint may be used to flavour this to serve 

 with mutton or lamb. 



CRAB APPLE JELLY No. 3 



Use half and half of crab apples and Maiden's Blush 

 apples, and make as for apple jelly. Or substitute for the 

 Maiden's Blush black- or huckle- or raspberries, cherries, 

 or pineapple juice. 



CRAB APPLE JELLY No. 4 



See Plum Jelly No. 2. Or for the wild plum substitute 

 wild grape. 



CRAB APPLE JELLY No. 5 



Use equal parts of crab apples and Maiden's Blush, and 

 allow for each quart or pound of the cut fruit the juice 

 and thin-peeled rind of one lemon. Proceed as above. 



