Miss Corson's practical American cookery and household management

To each pound of crab-apples allow one lemon ; cut the yellow rind of the lemon very thin, and squeeze 'and strain the juice ; make the jelly according to the preceding recipe, boiling the yellow rind with the apples, and adding th^ lemon-juice just before the jelly is thick enough to put up in the glasses. CRAB-APPLE PRESERVE. Wash the apples, leaving on the stems, put them over the fire with an equal weight of sugar, and boiling water enough to cover them, and boil them gently until they are tender, but not broken, removing all scum as it rises ; when the apples are tender, skim them out of the sirup, and put them in jars ; boil the sirup until it begins to thicken ; then cool it, pour it over the apples, and put them up like other preserves. APPLE-JELLY. Choose a dozen large, sound, spicy apples ; wipe them with a wet cloth, quarter them, and remove the cores ; put the apples into a saucepan, with a pint of cold water, place them over the fire, and simmer them gently for half an hour. Then place a sieve over an earthen bowl, pour the apples into the sieve without breaking them, and let the juice drain into the bowl entirely. When all the juice has run through the sieve, use the apples for sauce, first sweetening them a little. Then strain the apple-juice, add to each pint of juice a pound of white sugar, put the juice and sugar into a preserving-kettle, set it over the fire, and heat its contents gradually. After the jelly begins to boil, boil it for ten minutes, and then cool it in glasses or moulds. APPLE MARMALADE. Peel seven pounds of tart apples, and put them into the preserving-kettle with a pint of cold water ; peel the yellow rind of four lemons, and add it to the apples ; squeeze the juice of the lemons, and keep it until the apples are boiled to a pulp ; then add it to them, together with four pounds of sugar, and boil the marmalade for half an hour longer, or until it has the proper consistency. Put it up in jellyglasses after it has cooled a little. NEW-ENGLAND APPLE-JAM. Choose rather tart, highly flavored apples ; pare, and slice them thin, or chop them rather small, removing the cores ; weigh them after they are prepared, and allow an equal weight of light-brown sugar ; to each pound of sugar add a gill of cold water, put them together in a preserving-kettle over the fire, melt the sugar, and boil the sirup, skimming it until it is clear ; then put in the apples ; grate the yellow rind and squeeze the juice of one lemon, and scrape and slice one small green ginger-root, for each pound of apples ; add both to the apples and sirup as soon as they are prepared, and boil all slowly until the apples look clear, stirring them often enough to prevent burning. When the jam is cooked sufficiently, partly cool it in the preserving-kettle, and then put it up in glass or earthen jars, sealing them airtight after they are cold. PLUM MARMALADE.