Cooks in clover

Apples in Jelly. — Pare and core small apples, place them with two lemons in water enough to cover, let them boil slowly until tender, and remove without breaking. Make a syrup with half a pound of sugar to each pound of apples, cut the lemons in slices and put these with the apples in the syrup, andboil very slowly until the apples are clear. Place them in a deep dish ; then add to the syrup one ounce of dissolved gelatine, boil two minutes, and pour over the apples. Mrs. A. S. Cider Jelly. — Two pounds of sugar, one pint of clear sweet cider, one pint of cold water, one package of gelatine, the juice of two lemons, and grated peel of one, one quart of boiling water, and a good pinch of cinnamon. Soak the gelatine in the cold water one hour, add to this the sugar, lemons, and cinnamon ; pour over all a quart of boiling water and stir until the gelatine is thoroughly dissolved put in the wine, strain without squeezing, wet your moulds with cold water, and set the jelly away in them to cool. Mrs. E. C. Nation. Crab Apple Jelly. — Pick and wash a peck of crab apples, put them in a preserve kettle and cover them with water; boil them to the consistency of sauce, and strain through a flannel bag; measure and boil the juice fifteen minutes, skinning carefully; having heated the sugar in the oven, — one pound for every pint of juice, — add it to the juice, dissolving it thoroughly; pour into glasses and set away to cool. Mrs. J. H. W. Quince Jelly. — The broken pieces, peelings and cores, left from preparing quinces for preserves, may be boiled for jelly, following the recipe for crab apple jelly. Mrs. W. Currant Jelly. — Wash the currants, boil slowly twenty minutes without water, then remove from the fire and measure in a pint measure, having! pressed all the juice from the boiled fruit. Rinse ( the kettle, pour the juice in, and boil again twenty minutes. Remove the kettle from the fire and stiri sugar into the hot juice, — one pound to each pint of ' juice, until thoroughly dissolved ; pour while hot into glasses. Mrs. A. Orange Marmalade. — Twelve oranges, three lemons. Peel the rind of both as thin as possible, and boil until quite tender. Peel off the tough white skin, slice the fruit, put three-quarters of a pound of sugar to one pound of fruit, and add one pint of water; then chop the boiled rinds, and add them to the fruit and boil until it begins to set. Be sure to take out the pits before boiling. Miss Alice E. Redhead. Lemon Marmalade. — Slice six lemons, and to each pound of fruit put three pints of water; let it stand over night ; boil until tender, and set it away until the next day. Then weigh the whole, and add one and a half pounds of sugar to each pound of preserves; boil until clear. Mrs. R. Mixed Marmalade. — Apples or pears mixed with quince make a very pleasant marmalade. They should be pared and cut in small pieces; just cover them with water, or boil the cores and skins first, and use the liquor to boil the fruit in ; stew the fruit till it can be mashed with a wooden spoon; when well mashed, add threequarters of a pound of sugar for each pound of fruit, and let it cook slowly for two or three hours ; the longer it cooks, the more solid it will be when cold, ( )• JELLIES, CANNED FRUITS, ETC.