remove stem and blossom ends. and cut in quarters. Put into preserving kettle and add water to cover nearly to top of fruit. Cover. and cook slowly until apples are soft, mash, then trans-for to jelly bag to drip over night. To every cup of juice add 3/4 cup of sugar. Heat juice to boiling point then add sugar and boil until it jellies.
Orange Marmalade:
12 or 14 oranges, according to size and three lemons.
3 quarts of water 4 pounds.of sugar Wash, quarter and either grind in the meat grinder or slice paper thin the oranges and lemons. Cover with the 3 quarts of water and Jet stand 24 hours. Then bring to a boil and continue boiling one-half hour, after which stand aside for 24 hours more. At this time add the sugar amd oil until the marmalade is thick and jam like. 3 The following additional re-cipos were also given out, Crab Apple Jelly. Proceed and finish the same as for red haw jelly.
Rhubarb Jelly; Wash and wie the stalks, cut into pieces one inch long without paring. Put into a preserving kettle allowing one pint of water to every four pounds of rhubarb. Boil to a soft pulp, transfer to jelly bag and hang up to drip. Do not squeeze. To every cup of juice allow one cup of sugar. Boil and proceed the same as for haw jelly.
Green Grape Jelly:—Stem the grapes, put them into a preserve ing kettle, barely cover with cold water and proceed the same as for red haw jelly.
Quince Jelly:—Wipe fruit, ent into halves, then in quarters, re-
Text read from the printed page and cleaned; old type leaves the occasional error.