ssert.

_Time_.--The apples to be put in the oven over-night, and left till
morning; rather more than 1/2 hour to boil the jelly.

_Average cost_, for this quantity, 3s.

_Sufficient_ for 6 small pots of jelly.

_Seasonable_,--This should be made in September, October, or November.

II.

1519. INGREDIENTS.--Apples, water: to every pint of syrup allow 3/4 lb.
of loaf sugar.

_Mode_.--Pare and cut the apples into pieces, remove the cores, and put
them in a preserving-pan with sufficient cold water to cover them. Let
them boil for an hour; then drain the syrup from them through a hair
sieve or jelly-bag, and measure the juice; to every pint allow 3/4 lb.
of loaf sugar, and boil these together for 3/4 hour, removing every
particle of scum as it rises, and keeping the jelly well stirred, that
it may not burn. A little lemon-rind may be boiled with the apples, and
a small quantity of strained lemon-juice may be put in the jelly just
before it is done, when the flavour is liked. This jelly may be
ornamented with preserved greengages, or any other preserved fruit, and
will turn out very prettily for dessert. It should be stored away in
small pots.

_Time_.--1 hour to boil the fruit and water; 3/4 hour to boil the juice
with the sugar.

_Average cost_, for 6 lbs. of apples, with the other ingredients in
proportion, 3s.

_Sufficient_ for 6 small pots of jelly.

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

TO PRESERVE APPLES IN QUARTERS, in imitation of Ginger.

1520. INGREDIENTS.--To every lb. of apples allow 3/4 lb. of sugar, 1-1/2
oz. of the best white ginger; 1 oz. of ginger to every 1/2 pint of
water.

_Mode_.--Peel, core, and quarter the apples, and put the fruit, sugar,
and ginger in layers into a wide-mouthed jar, and let them remain for 2
days; then infuse 1 oz. of ginger in 1/2 pint of boiling water, and
cover it closely, and let it remain for 1 day: this quantity of ginger
and water is for 3 lbs. of apples, with the other ingredients in
proportion. Put the apples, &c., into a preserving-pan with the water
strained from the ginger, and boil till the apples look clear and the
syrup is rich, which will be in about an hour. The rind of a lemon may
be added just before the apples have finished boiling; and great care
must be taken not to break the pieces of apple in putting them into the
jars. Serve on glass dishes for dessert.

_Time_.--2 days for the apples to remain in the jar with