oth sides; then take them out, and put them on a sieve
to drain; lay them on a dish, and sprinkle them with sugar. For fritters
be careful that the fat in which you fry them is quite sweet and clean.

_Apple Jelly._ No. 1.

Pare and slice pippins, or sharp apples, into a stewpan, with just as
much water as will cover them; boil them as fast as possible till half
the liquid is wasted; then strain them through a jelly-bag, and to every
pint of juice put three quarters of a pound of sugar. Boil it again till
it becomes jelly; put lemon-juice and lemon-peel to the palate. Some
threads of lemon-peel should remain in the jelly.

_Apple Jelly._ No. 2.

Take about a half sieve of john apples, or golden pippins; pare them,
and put them in a clean bright copper pan; add as much river water as
will cover them; set them over a charcoal fire, turning them now and
then, till they are boiled tender. Put a hair-sieve over a pan, and
throw them on to drain; then put the apples in a large pan or mortar,
and beat them into pulp. Put them back into the copper pan, adding about
half the water that came from them; then set them on the fire, and stir
them till they boil two or three minutes. Strain them into a flannel
jelly-bag; it should run out quite slowly, and be thick like syrup; you
should allow it six or eight hours to run or drop. Then measure the
jelly into a bright copper pan, and to each pint add one pound of
treble-refined sugar; put it on a slow fire till the sugar is melted;
then let the fire be made up, that it may boil; keep skimming it
constantly. When you hold up the skimmer near the window, or in the
cool, and you perceive it hangs about half an inch, with a drop at the
end, then add the juice of half a lemon, if a small quantity. Take it
off the fire, and pour it into gallipots.

The apples that are supposed to have the most jelly in them in this
country are the john apple. The best time to make the jelly is the
autumn; the riper they get, the less jelly. If the flannel bag is quite
new, it should be washed in several clean warm waters, without soap. The
jelly, if well made, should appear like clear water, about the substance
of currant-jelly.

_Apple Jelly._ No. 3.

Take apples, of a light green, without any spot or redness, and rather
sour; cut them in quarters, taking out the cores, and put them into a
quart of water; let them boil to a pulp, and strain it through a
hair-sieve, or jelly-bag. To a pint of l