ashed and squeezed in the usual
way, and the juice placed in a stone or earthen vessel, and set away
in a cool place in the cellar. In about twenty-four hours a
considerable amount of froth will cover the surface, produced by
fermentation, and this must be removed and the whole strained again
through the jelly bag, then weighed, and an equal weight of powdered
white sugar is to be added. This is to be stirred constantly until
entirely dissolved, and then put into jars, tied up tightly and set
away. At the end of another twenty-four hours a perfectly transparent
jelly of the most satisfactory flavor will be formed, which will keep
as long as if it had been cooked.

QUINCE JELLY.

Quinces for jelly should not be quite ripe, they should be a fine
yellow; rub off the down from them, core and cut them small; put them
in a preserving kettle with a teacupful of water for each pound; let
them stew gently until soft, without mashing; put them in a thin
muslin bag with the liquor; press them very lightly; to each pint of
the liquor put a pound of sugar; stir it until it is all dissolved,
then set it over the fire and let it boil gently, until by cooling
some on a plate you find it a good jelly; then turn it into pots or
tumblers and, when cold, secure as directed for jellies.

RASPBERRY JELLY.

To each pint of juice allow one pound of sugar. Let the raspberries be
freshly gathered, quite ripe, pick from the stalks; put them into a
large jar after breaking the fruit a little with a wooden spoon, and
place this jar, covered, in a saucepan of boiling water. When the
juice is well drawn, which will be in from three-quarters to one hour,
strain the fruit through a fine hair-sieve or cloth; measure the
juice, and to every pint allow the above proportion of white sugar.
Put the juice and sugar into a preserving pan, place it over the fire,
and boil gently until the jelly thickens, when a little is poured on
a plate; carefully remove all the scum as it rises, pour the jelly
into small pots, cover down, and keep in a dry place. This jelly
answers for making raspberry cream and for flavoring various sweet
dishes, when, in winter, the fresh fruit is not obtainable.

APPLE JELLY.

Select apples that are rather tart and highly flavored; slice them
without paring; place in a porcelain preserving kettle, cover with
water, and let them cook slowly until the apples look red. Pour into a
colander, drain off the juice, and let this ru