150 FRUITS AND HOW TO USE THEM. 



hour, then add, by measure, half as much sugar as juice. 

 Return to the kettle and boil a few minutes, or till it jellies 

 when dropped on a plate. One qui nee to every dozen apples 

 gives a rich flavor to the jelly. Crab-apples require a litile 

 more sugar, a heaping cupful to a pint of juice. 



Apple Jelly, No. 2.— Take apples of the best quality, 

 good flavor, not sweet, cut up and stew till soft; strain out 

 the juice, letting none of the pulp go through, Boil to the 

 thickness of molasses, then weigh, and add as many pounds 

 of crushed sugar, stirring until all is dissolved. Add one 

 ounce of extract of lemon to every twenty pounds of jelly, 

 and when cold set away in close jars. It will keep for 

 years. 



Apple Jam, No. l.-(Mrs. Parsons.) Pare and core tart 

 apples and chop them fine. To each pound of apples use 

 three-fourths ot a pound of sugar, and (he juice and finely 

 cut rind of one lemon, and for three pounds of apples one 

 heaping teaspoonf ul of ginger. Stew apple, sugar, lemon 

 and ginger one hour, then put in cans or glasses and cover 

 well. Keep in a cool, dry place. 



Apple Jam, No. 2.— (Mrs. Cornelius.) Weigh equal 

 quantities of brown sugar and sour apples. Pare, core and 

 chop them fine. Make a syrup of the sugar and clarify it 

 thoroughly, then add the apples, the grated peel of two or 

 three lemons and a few pieces of white ginger. Boil till 

 the apples look clear and yellow. The ginger is essential to 

 its peculiar excellence. 



Apple Marmalade. — Pare and core sour apples, chop 

 them moderately fine and stew with a little water, allowing 

 three-fourths of a pound of sugar to a pound of fruit. 

 When reduced to a fine pulp put it in pint cans or jelly jars. 

 This is nice for tarts. 



Barberry Jelly.— "Wash, stew, mash and strain the ber- 

 ries. Boil the juice half an hour and allow, by measure, 

 two-thirds as much sugar as juice. Drop in the heated 



