ter, the grated rind of one and the juice
of two lemons. Boil the sugar and water until clear (about three
minutes), skimming when necessary; add the lemon juice and rind, then
the apples, and _simmer_ gently until they are clear and tender, but not
broken; then stand aside to cool. When cold put them into jars, cover
closely, and stand them in a cool, dark place for one week. At the end
of that time turn them carefully into the kettle, bring them to the
boiling-point, and _simmer_ for five minutes; then return them to the
jars, cover closely with tissue paper brushed over with the white of an
egg, and put in a dark, cool place to keep.

Apple Butter. (By consent, from Mrs. Rorer's "Philadelphia
Cook-Book.")--This should be made from new cider, fresh from the press,
and not yet fermented. Fill a porcelain-lined kettle with cider, and
boil until reduced one-half. Then boil another kettleful in the same
way, and so continue until you have sufficient quantity. To every four
gallons of boiled cider allow a half-bushel of nice, juicy apples,
pared, cored, and quartered. The cider should be boiled the day before
you make the apple butter. Put the boiled cider in a very large kettle,
and add as many apples as can be kept moist. Stir frequently, and when
the apples are soft beat with a wooden stick until they are reduced to a
pulp. Cook and stir continuously until the consistency is that of soft
marmalade and the color is very dark brown. Have boiled cider at hand in
case it becomes too thick, and apples if too thin. Twenty minutes before
you take it from the fire add ground cinnamon and nutmeg to taste. It
requires no sugar. When cold, put into stone jars and cover closely.

Apple Jelly. (By consent, from Mrs. Rorer's "Philadelphia Cook
Book.")--Lady Blush or Fall Pippins are best for jelly. The first make a
bright-red jelly, and the latter an almost white jelly. Wipe the fruit,
cut it into pieces without paring or removing the seeds. Put into kettle
and barely cover with cold water; cover the kettle, and boil slowly
until the apples are very tender; then drain them through a flannel
jelly bag--do not squeeze or the jelly will be cloudy. To every pint of
this juice allow one pound of granulated sugar. Put the juice into the
kettle and bring it quickly to the boiling-point; add the sugar and stir
until dissolved, and then boil rapidly and continuously until it
jellies, skimming as a scum rises to the surface. Twenty minutes is