realize
it. There is no finer or firmer jelly than this. It should be a bright
amber in color, and of fine flavor. You may press the pulp that remains
in the jelly-bag through a coarse strainer, add the juice of two lemons
and as much sugar as you have pulp, and cook to a jam.

APPLE JELLY

Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins
on and boil the seeds also. Put on enough water to just cover, boil on
the back of the stove, closely covered, all day. Then put in jelly-bag
of double cheese-cloth to drip all night. Next morning measure the
juice. Allow a wineglass of white wine and juice of one lemon to every
three pints of juice. Then boil a pint at a time, with a pound of sugar
to every pint.

NEAPOLITAN JELLY

Take equal quantities of fully ripe strawberries, raspberries, currants
and red cherries. The cherries must be stoned, taking care to preserve
the juice and add to rest of juice. Mix and press through a jelly-press
or bag. Measure the juice, boil a pint at a time, and to every pint
allow a pound of sugar and proceed as with other fruit jellies.

QUINCE JELLY

Prepare the fruit and cook peels and cores as directed for preserving.
Cut the quinces in small pieces and let them boil in the strained water
for one hour with kettle uncovered. When cooked the desired length of
time, pour the whole into a jelly-bag of white flannel or double
cheese-cloth; hang over a big bowl or jar and let the liquor all drain
through. This will take several hours. When all the liquor is drained,
measure it and return to the kettle. To each pint of liquor weigh a
pound of sugar. While the liquor is heating put the sugar in the oven,
then add to the boiling hot liquor and stir it until sugar is melted.
When the whole is thick, and drops from the spoon like jelly, pour it
through a strainer into the jelly glasses; and when the jelly is cool,
put on the covers--first pouring a film of melted paraffin over the
surface.

A WINTER JELLY

One-half peck of tart apples, one quart of cranberries. Cover with cold
water and cook an hour. Strain through a jelly-bag without squeezing.
There should be about three pints of juice. Use a bowl of sugar for each
bowl of juice. When the juice is boiling add sugar which has been heated
in oven and boil twenty minutes. Skim and pour into glasses. Will fill
about seven.

CRANBERRY JELLY

Wash and pick ripe cranberries and set on to boil in a porcelain-lined