n through a jelly-bag;
return to the kettle, which must be carefully washed, and boil half an
hour; measure it and allow to every pint of juice a pound of sugar and
half the juice of a lemon; boil quickly for ten minutes.

The juice of apples boiled in shallow vessels, without a particle of
sugar, makes the most sparkling, delicious jelly imaginable. Red
apples will give jelly the color and clearness of claret, while that
from light fruit is like amber. Take the cider just as it is made, not
allowing it to ferment at all, and, if possible, boil it in a pan,
flat, very large and shallow.

GRAPE JELLY.

Mash well the berries so as to remove the skins; pour all into a
preserving kettle and cook slowly for a few minutes to extract the
juice; strain through a colander, and then through a flannel
jelly-bag, keeping as hot as possible, for if not allowed to cool
before putting again on the stove the jelly conies much stiffer; a few
quince seeds boiled with the berries the first time tend to stiffen
it; measure the juice, allowing a pound of sugar to every pint of
juice, and boil fast for at least half an hour. Try a little, and if
it seems done, remove and put into glasses.

FLORIDA ORANGE JELLY.

Grate the yellow rind of two Florida oranges and two lemons, and
squeeze the juice into a porcelain-lined preserving kettle, adding the
juice of two more oranges, and removing all the seeds; put in the
grated rind a quarter of a pound of sugar, or more if the fruit is
sour, and a gill of water, and boil these ingredients together until a
rich syrup is formed; meantime, dissolve two ounces of gelatine in a
quart of warm water, stirring it over the fire until it is entirely
dissolved, then add the syrup, strain the jelly, and cool it in molds
wet in cold water.

CRAB-APPLE JELLY.

The apples should be juicy and ripe. The fruit is then quartered, the
black spots in the cores removed, afterward put into a preserving
kettle over the fire, with a teacupful of water in the bottom to
prevent burning; more water is added as it evaporates while cooking.
When boiled to a pulp, strain the apples through a coarse flannel,
then proceed as for currant jelly.

PEACH JELLY.

Pare the peaches, take out the stones, then slice them; add to them
about a quarter of the kernels. Place them in a kettle with enough
water to cover them. Stir them often until the fruit is well cooked,
then strain, and to every pint of the juice add the jui