wn, and serve with
grated sugar over them.

APPLE JELLY. Prepare twenty golden pippins, boil them quite tender in a
pint and a half of spring water, and strain the pulp through a
cullendar. To every pint add a pound of fine sugar, with grated orange
or lemon peel, and then boil the whole to a jelly. Or, having prepared
the apples by boiling and straining them through a coarse sieve, get
ready an ounce of isinglass boiled to a jelly in half a pint of water,
and mix it with the apple pulp. Add some sugar, a little lemon juice and
peel; boil all together, take out the peel, and put the jelly into a
dish, to serve at table.--When apple jelly is required for preserving
apricots, or any sort of sweetmeats, a different process is observed.
Apples are to be pared, quartered and cored, and put into a stewpan,
with as much water as will cover them. Boil them to a mash as quick as
possible, and add a quantity of water; then boil half an hour more, and
run it through a jelly bag. If in summer, codlins are best: in autumn,
golden rennets or winter pippins.--Red apples in jelly are a different
preparation. These must be pared and cored, and thrown into water; then
put them in a preserving pan, and let them coddle with as little water
as will only half cover them. Observe that they do not lie too close
when first put in; and when the under side is done, turn them. Mix some
pounded cochineal with the water, and boil with the fruit. When
sufficiently done, take them out on the dish they are to be served in,
the stalk downwards. Make a rich jelly of the water with loaf sugar,
boiling them with the thin rind and juice of a lemon. When cold, spread
the jelly over the apples; cut the lemon peel into narrow strips, and
put them across the eye of the apple. The colour should be kept fine
from the first, or the fruit will not afterwards gain it; and use as
little of the cochineal as will serve, lest the syrup taste bitter.

APPLE MARMALADE. Scald some apples till they come to a pulp; then take
an equal weight of sugar in large lumps, just dip them in water, and
boil the sugar till it can be well skimmed, and is reduced to a thick
syrup. Put it to the pulp, and simmer it on a quick fire a quarter of an
hour. Grate a little lemon peel before boiling, but if too much it will
be bitter.

APPLE PASTY. Make a hot crust of lard or dripping, roll it out warm,
cover it with apples pared and sliced, and a little lemon peel and moist
sugar. Wet