elly.

APPLE JELLY.

Wash, stem, and wipe the apples, being careful to clean the blossom end
thoroughly. Cut into quarters and put into the preserving kettle. Barely
cover with cold water (about 4 quarts of water to 8 of apples) and cook
gently until the apples are soft and clear. Strain the juice and proceed
as for currant jelly. There should be but 3 quarts of juice from 8
quarts of apples and 4 of water.

Apples vary in the percentage of sugar and acid they contain. A
fine-flavored acid apple should be employed when possible. Apple jelly
may be made at any time of the year, but winter apples are best and
should be used when in their prime, i. e., from the fall to December or
January. When it is found necessary to make apple jelly in the spring,
add the juice of one lemon to every pint of apple juice.

CIDER APPLE JELLY.

Make the same as plain apple jelly, but covering the apples with cider
instead of water. The cider must be fresh from the press.

CRAB-APPLE JELLY.

Make the same as plain apple jelly.

QUINCE JELLY.

Rub the quinces with a coarse crash towel; cut out the blossom end. Wash
the fruit and pare it and cut in quarters. Cut out the cores, putting
them in a dish by themselves. Have a large bowl half full of water; drop
the perfect pieces of fruit into this bowl. Put the parings and
imperfect parts, cut very fine, into the preserving kettle. Add a quart
of water to every 2 quarts of fruit and parings. Put on the fire and
cook gently for two hours. Strain and finish the same as apple jelly.
The perfect fruit may be preserved or canned.

To make quince jelly of a second quality, when the parings and fruit are
put on to cook put the cores into another kettle and cover them
generously with water and cook two hours. After all the juice has been
drained from the parings and fruit, put what remains into the preserving
kettle with the cores. Mix well and turn into the straining cloth. Press
all the juice possible from this mixture. Put the juice in the
preserving kettle with a pint of sugar to a pint of juice; boil ten
minutes.

WILD FRUITS FOR JELLIES.

Wild raspberries, blackberries, barberries, grapes, and beach plums all
make delicious jellies. The frequent failures in making barberry jelly
come from the fruit not being fresh or from being overripe.

PREPARATION OF THE GLASSES FOR JELLY.

Sterilize the glasses; take from the boiling water and set them in a
shallow baking pan in wh