Apple Jelly

Select sound, red, fine-flavored apples not too ripe; wash, wipe and core; place in a granite kettle, cover with water and let cook slowly until the apples look red. Pour into a muslin bag and drain; return juice to a clean kettle and boil one-half hour; skim. Now measure and to every pint of juice, allow a pound of sugar; boil quickly for ten minutes. Red apples will give jelly the color of wine while that from light fruit will be like amber.

Quince Jelly

Do not pare but polish quinces smooth with flannel cloth. Cut in small pieces, core and put all in a kettle. Pour over cold water to cover and boil soft. Pour all into a flannel bag and hang up to drain carefully, pressing occasionally to make the juice run freely. To one pint of juice add three-fourths of a pound of sugar and boil fifteen minutes. Pour into tumblers.

Plum Jelly

Take plums not too ripe, put in a granite pan and set in a pan of water over the fire. Let the water boil gently till all the juice has come from the fruit, strain through a flannel bag and boil with an equal weight of sugar twenty minutes.

Crab-Apple Jelly

Select juicy apples. Mealy ones are no good. Wash and quarter and put into a preserving kettle over the fire with a teacupful of water. If necessary add more water as it evaporates. When boiled to a pulp strain the apples through a flannel bag, then proceed as for other jelly.

Peach Jelly

Pare the peaches, remove about one-half the pits. Place in a kettle with enough water to cover. Stir until the fruit is well cooked, then strain, and to every pint of the juice add the juice of one-half of a lemon; measure again, allowing a pound of sugar to each pint of jelly. Boil and put up in the usual way.

Orange Jelly

Grate the rind of six oranges and three lemons into a granite kettle. Now squeeze in the juice, add one cupful of water and one-half pound of sugar to each pint of juice; boil all together until a rich syrup is formed. Have ready one ounce of gelatine dissolved in a pint of warm water, now add syrup, strain the jelly and pour into glasses.

Black Currant Jelly

Gather the currants when ripe, on a dry day, strip them from the stalks and put them into an earthen pan or jar, and to every five quarts allow a half pint of water; tie the pan over and set it in the oven for an hour and a quarter, then squeeze out the juice through a coarse cloth, and to every pint of juice put a pound of loaf sugar, broken into pieces; boil it for three-quarters of an hour, skimming it well; then pour it into small pots, and when cold put brandy papers over them and tie them closely over.

Cranberry Jelly

Place in granite saucepan one quart of cranberries and one cupful of water. Cook until soft and turn into flannel bag and let drain over night. In the morning measure the juice and allow an equal measure of sugar. Boil twenty minutes and turn into glasses.

Raspberry Jelly

Heat and strain as above. To each pint of juice allow one pint of sugar. Put the juice and sugar into a granite kettle, place over the fire and boil until it thickens, when a little is poured on a plate; carefully remove scum as it rises, pour the jelly into small glasses, cover and keep in a dry place.

Prune Jelly

Stew prunes until perfectly tender and squeeze out the juice; add gelatine (dissolved) in the proportion of a half box to three cups of juice. Sweeten to taste. Very nice for invalids and little children.

Chicken Jelly

Clean and disjoint a chicken, removing all the fat, and cut the meat into small pieces; break the bones; lay the feet in boiling water, then remove the skins and nails. Put the meat, bones and feet into a granite saucepan, cover with cold water, heat and simmer till tender; strain when cold remove the fat; add salt, pepper, lemon juice and the shell and white of an egg. Put it on stove, stirring well till hot. Boil five minutes, skim and pour it through a fine cloth. Set aside in a mold. Turn out and garnish and serve with thin slices of bread and butter.

Marmalades

Orange Marmalade

Cut two dozen oranges in halves, crosswise. With a glass lemon-squeezer extract the juice. Dig out the pulp and seeds, throwing them away. Soak the peelings over night in salt water. In the morning rinse and boil peelings in clear water until tender, then chop and add juice. Weigh and add equal quantity of sugar. Let boil thirty minutes. Put in jelly tumblers and cover as you do jelly.

Tomato Marmalade

Remove the skins from a peck of tomatoes, slicing them as for the table. Put them into a kettle, with a pint of sugar, and spice to taste. Cook slowly till they are quite thick. Put them in a jar and pour over a little vinegar. This is a nice relish with meat.

Lemon Marmalade

Peel as many lemons as you wish and take out every seed. Boil the peel until very soft, add juice and pulp with a pound of sugar to a pound of lemons. Boil until thick and bottle.

Grape Marmalade

Take sound grapes, heat and remove the seeds, then measure, and allow measure for measure of fruit and sugar. Place all together in a preserving kettle and boil slowly twenty-five minutes; add the juice of one lemon to every quart of fruit. Set away in jelly glasses.

Rhubarb Marmalade

To one pound of loaf sugar, one pound and a half of rhubarb stalks, peel of half a large lemon, a quarter of an ounce of bitter almonds. Cut the rhubarb stalks into pieces about two inches long and put them into a preserving pan with the loaf sugar broken small, the peel of a lemon cut thin, and the almonds blanched and divided. Boil whole well together, put it into pots and cover it as directed for other preserves.