Weigh equal quantities of brown sugar and good sour apples; pare, core, and chop them fine ; make a good clear syrup of the sugai'. Add the apples, the juice and grated rind of 3 lemons, and a few pieces of white ginger✪ Apple Jam that will keep for Years. Boil it till the apple looks clear and yellOw; this resembles foreign sweetmeats. On no account omit the ginger. Apple Jelly. (An American Recipe.) Take 7 lb. of apples^ — the hard green ones with red cheeks are thO best — wash them, but neither peel nor core them. Cut tliem up rough- ly and remove the tops and tails. Put the apples into a preserving pan with a little more than sufficient water to float them. Boil steadily for 1. hour. Tliey should stir quite easily, so if they get too' stodgy add a little more water. Let it drip through a jelly-bag all night. In the morning add 1 lb. of white sugar tO' each pint of juice, and a little essence of lemon✪ Apple Jelly. Boil for | hour, stirring and skimming fre- quently with a wooden, spoon. Do not be alanned if it is not quite stiff when put away ; it will soon stiffen in a cool cupboard. Best made in October. The Americans' make it of wild crab apples, and the bright red of their skins makes the jelly a most beautiful colour. Black currants and orreen gooseben’ies treated in the same way make excellent jelly. Apricot Jam (Imitation). 3 lb. Apples (Scotch Cocllins), 3 lb. Plums (Victoria), 3 lb. Pears (largo table), 1 oz. whole Ginger✪ Apricot Jam (Imitation). Paz’e, core, and cut in pieces the apples and pears ; stone, skin, and halve the plums. Make a syrup, put the fruit in and boil till tender, keeping it as whole as possible. Take out the ginger before lifting the jam. TRIED FAVOURITES COOKERY BOOK. 199 Black Currant Jam. Give 1 pint watei' to each cpiart of fruit, and 2 lbs. sugar to each quart of water, also 2 lbs. sugar to each quart of fruit✪ Black Currant Jam. Boil 25 min- utes. ' - Black Currant or Gooseberry Jam. Weight for weight of sugar and fruit, and to every 6 lb. of fnnt add ^ pint red currant juioe. Boil from 10 to 15 minutes. Black Currant and Strawberry Jam. 4 lbs. Strawberries, 2 lbs. Black Currants, 6 lbs. Sugar. Pick fruit, add sugar, boil 20 minutes. Bramble and Apple Jelly. 4 lb. of Brambles, .2 lb. of Apples. Cover them with water, and boil slowly for 1^ hours; strain through a jelly bag, and to every lb. of juice add a pound of loaf sugar. Boil for 10 minutes. Bramble Jelly (1). Put berries in a jar in pan of boiling water ; let them steam at ■ side of fire for 6 hours ; then strain thi’ough a cheesecloth. Allow 1 lb. sugar to ^ pint juice, and boil- 10 or 12 minutes. Bramble Jelly (2). Put a few sliced apples among the berries in the pan, and cover with cold water; boil slowly for ^ hour. Strain through a jelly-bag, and to every large breakfastcupful of juice add 1 lb. of sugar. Boil for 3 minutes. Cherry Jam. 4 lb. Cherries, do. Sugar, Water. Stone the cherries, saving all the juice, then weigh it, and take equal weight of sugar, and 3 teacupfuls of water. Put the sugar and water in jelly pan, and boil for 10 minutes, then add the cherries and boil for I hour. It should just be beginning to jelly on the spoon, as it gets thickej- afterwards. Green Gooseberry Jelly. ✪ Black Currant or Gooseberry Jam

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Weigh equal quantities of brown sugar and good sour apples; pare, core, and chop them fine ; make a good clear syrup of the sugai'. Add the apples, the juice and grated rind of 3 lemons, and a few pieces of white ginger. Boil it till the apple looks clear and yellOw; this resembles foreign sweetmeats. On no account omit the ginger. Apple Jelly. (An American Recipe.) Take 7 lb. of apples^ — the hard green ones with red cheeks are thO best — wash them, but neither peel nor core them. Cut tliem up rough- ly and remove the tops and tails. Put the apples into a preserving pan with a little more than sufficient water to float them. Boil steadily for 1. hour. Tliey should stir quite easily, so if they get too' stodgy add a little more water. Let it drip through a jelly-bag all night. In the morning add 1 lb. of white sugar tO' each pint of juice, and a little essence of lemon. Boil for | hour, stirring and skimming fre- quently with a wooden, spoon. Do not be alanned if it is not quite stiff when put away ; it will soon stiffen in a cool cupboard. Best made in October. The Americans' make it of wild crab apples, and the bright red of their skins makes the jelly a most beautiful colour. Black currants and orreen gooseben’ies treated in the same way make excellent jelly. Apricot Jam (Imitation). 3 lb. Apples (Scotch Cocllins), 3 lb. Plums (Victoria), 3 lb. Pears (largo table), 1 oz. whole Ginger. Paz’e, core, and cut in pieces the apples and pears ; stone, skin, and halve the plums. Make a syrup, put the fruit in and boil till tender, keeping it as whole as possible. Take out the ginger before lifting the jam. TRIED FAVOURITES COOKERY BOOK. 199 Black Currant Jam. Give 1 pint watei' to each cpiart of fruit, and 2 lbs. sugar to each quart of water, also 2 lbs. sugar to each quart of fruit. Boil 25 min- utes. ' - Black Currant or Gooseberry Jam. Weight for weight of sugar and fruit, and to every 6 lb. of fnnt add ^ pint red currant juioe. Boil from 10 to 15 minutes. Black Currant and Strawberry Jam. 4 lbs. Strawberries, 2 lbs. Black Currants, 6 lbs. Sugar. Pick fruit, add sugar, boil 20 minutes. Bramble and Apple Jelly. 4 lb. of Brambles, .2 lb. of Apples. Cover them with water, and boil slowly for 1^ hours; strain through a jelly bag, and to every lb. of juice add a pound of loaf sugar. Boil for 10 minutes. Bramble Jelly (1). Put berries in a jar in pan of boiling water ; let them steam at ■ side of fire for 6 hours ; then strain thi’ough a cheesecloth. Allow 1 lb. sugar to ^ pint juice, and boil- 10 or 12 minutes. Bramble Jelly (2). Put a few sliced apples among the berries in the pan, and cover with cold water; boil slowly for ^ hour. Strain through a jelly-bag, and to every large breakfastcupful of juice add 1 lb. of sugar. Boil for 3 minutes. Cherry Jam. 4 lb. Cherries, do. Sugar, Water. Stone the cherries, saving all the juice, then weigh it, and take equal weight of sugar, and 3 teacupfuls of water. Put the sugar and water in jelly pan, and boil for 10 minutes, then add the cherries and boil for I hour. It should just be beginning to jelly on the spoon, as it gets thickej- afterwards. Green Gooseberry Jelly.

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