pour over the syrup, and carefully exclude
the air, by well covering them. It will remain good some time, if kept
in a dry place.

_Time_.--From 5 to 10 minutes to boil the syrup; about 1/2 hour to
simmer the apples.

_Average cost_, 2s.

_Sufficient_ for 7 or 8 persons.

_Seasonable_.--Make this in September, October, or November.

APPLE JAM.

1517. INGREDIENTS.--To every lb. of fruit weighed after being pared,
cored, and sliced, allow 3/4 lb. of preserving-sugar, the grated rind of
1 lemon, the juice of 1/2 lemon.

_Mode_.--Peel the apples, core and slice them very thin, and be
particular that they are all the same sort. Put them into a jar, stand
this in a saucepan of boiling water, and let the apples stew until quite
tender. Previously to putting the fruit into the jar, weigh it, to
ascertain the proportion of sugar that may be required. Put the apples
into a preserving-pan, crush the sugar to small lumps, and add it, with
the grated lemon-rind and juice, to the apples. Simmer these over the
fire for 1/2 hour, reckoning from the time the jam begins to simmer
properly; remove the scum as it rises, and when the jam is done, put it
into pots for use. Place a piece of oiled paper over the jam, and to
exclude the air, cover the pots with tissue-paper dipped in the white of
an egg, and stretched over the top. This jam will keep good for a long
time.

_Time_.--About 2 hours to stew in the jar; 1/2 hour to boil after the
jam begins to simmer.

_Average cost_, for this quantity, 6s.

_Sufficient._--7 or 8 lbs. of apples for 6 pots of jam.

_Seasonable_.--Make this in September, October, or November.

APPLE JELLY.

I.

1518. INGREDIENTS.--To 6 lbs. of apples allow 3 pints of water; to every
quart of juice allow 2 lbs. of loaf sugar;--the juice of 1/2 lemon.

_Mode_.--Pare, core, and cut the apples into slices, and put them into a
jar, with water in the above proportion. Place them in a cool oven, with
the jar well covered, and when the juice is thoroughly drawn and the
apples are quite soft, strain them through a jelly-bag. To every quart
of juice allow 2 lbs. of loaf sugar, which should be crushed to small
lumps, and put into a preserving-pan with the juice. Boil these together
for rather more than 1/2 hour, remove the scum as it rises, add the
lemon-juice just before it is done, and put the jelly into pots for use.
This preparation is useful for garnishing sweet dishes, and may be
turned out for de