or 6 persons.

_Seasonable_ from July to March.

THICK APPLE JELLY OR MARMALADE, for Entremets or Dessert Dishes.

1395. INGREDIENTS.--Apples; to every lb. of pulp allow 3/4 lb. of sugar,
1/2 teaspoonful of minced lemon-peel.

[Illustration: APPLE JELLY STUCK WITH ALMONDS.]

_Mode_.--Peel, core, and boil the apples with only sufficient water to
prevent them from burning; beat them to a pulp, and to every lb. of pulp
allow the above proportion of sugar in lumps. Dip the lumps into water;
put these into a saucepan, and boil till the syrup is thick and can be
well skimmed; then add this syrup to the apple pulp, with the minced
lemon-peel, and stir it over a quick fire for about 20 minutes, or until
the apples cease to stick to the bottom of the pan. The jelly is then
done, and may be poured into moulds which have been previously dipped in
water, when it will turn out nicely for dessert or a side-dish; for the
latter a little custard should be poured round, and it should be
garnished with strips of citron or stuck with blanched almonds.

_Time_.--From 1/2 to 3/4 hour to reduce the apples to a pulp; 20 minutes
to boil after the sugar is added.

_Sufficient._--1-1/2 lb. of apples sufficient for a small mould.

_Seasonable_ from July to March; but is best in September, October or
November.

CLEAR APPLE JELLY.

1396. INGREDIENTS.--2 dozen apples, 1-1/2 pint of spring-water; to every
pint of juice allow 1/2 lb. of loaf sugar, 1/2 oz. of isinglass, the
rind of 1/2 lemon.

_Mode_.--Pare, core, and cut the apples into quarters, and boil them,
with the lemon-peel, until tender; then strain off the apples, and run
the juice through a jelly-bag; put the strained juice, with the sugar
and isinglass, which has been previously boiled in 1/2 pint of water,
into a lined saucepan or preserving-pan; boil all together for about 1/4
hour, and put the jelly into moulds. When this jelly is nice and clear,
and turned out well, it makes a pretty addition to the supper-table,
with a little custard or whipped cream round it: the addition of a
little lemon-juice improves the flavour, but it is apt to render the
jelly muddy and thick. If required to be kept any length of time, rather
a larger proportion of sugar must be used.

_Time_.--From 1 to 1-1/2 hour to boil the apples; 1/4 hour the jelly.

_Average cost_, 1s. 6d.

_Sufficient_ for a 1-1/2-pint mould.

_Seasonable_ from July to March.

A PRETTY DISH OF APPLES AND RICE.