Mary Jane's cook book

Place dried or evaporated apples in a saucepan and cover with water. Stew slowly for 2 hours, drain off juice through a jelly bag and boil it down one half. Add an equal amount of heated sugar and boil 5 minutes, or until it jellies. Pour into sterilized glasses. ECONOMICAL APPLE JELLY. Use cores and skins of apples for this jelly. Break up fine, put in preserving kettle with just enough water to cover and cook slowly until tender. Drain through a jelly bag over night, then measure and to every pint of juice allow a pound of sugar. Bring juice to the boiling point, heat sugar and add to juice. Stir till sugar is dissolved and boil till it jellies. Pour into sterilized glasses. VENISON JELLY. Vinegar, 1 quart. Whole cloves, 1 ounce. Grapes, 1 peck. Stick cinnamon, 14 ounce. Sugar, 6 pounds. Boil vinegar, grapes and spices till grapes are soft. Drain off juice and boil from 20 to 30 minutes longer. Add sugar which has been heated and boil 5 minutes, or until jellied. Grapes should be slightly under ripe. RASPBERRY JELLY. Raspberries. Currants. Sugar. Use equal quantities of raspberries and currants. Put in kettle and mash, then bring slowly to a boil, stirring frequently. When all the juice is cooked out strain through a jelly bag, allowing it to drip over night. In the morning put the drips to one side and press the fruit into another bowl which will give a less clear jelly. To each cup of fruit juice allow a cup of sugar. Stir till sugar is dissolved, then place over fire. When it boils draw back and skim, put over fire and boil again, draw back and skim, boil and skim a third time. Pour into sterilized glasses. When cool place in a sunny window and cover with paraffin when firm. Dolly A., Roslindale. SPICED CRABAPPLE JELLY. Cover crab apples with equal parts of vinegar and water, cutting apples in halves and discarding any decayed portions. Add a bag of whole cloves, allspice and cinnamon. Boil till apples are tender and strain over night in a jelly bag. Use a pint of sugar to each pint of juice. Put the juice on the fire to boil and the sugar in the oven to heat. Boil juice for 10 minutes, add sugar, stir well and let boil about 3 minutes, or until it jellies. Pour in glasses to harden over night. Jellymaker, Somerville. CURRANT JELLY. Pick over currants but do not remove stems. Wash and drain. Mash a few at a time in preserving kettle, using a wooden potato masher, until all are mashed. Bring slowly to a boil and let simmer till currants look white. Strain through coarse strainer, then through a jelly bag. Measure, bring to the boiling point and let boil 5 minutes. Add an equal measure of heated sugar and bring to boiling point again. Boil 3 minutes, skim and pour into glasses. Let stand in sunny window for 24 hours, before covering. ELDERBERRY JELLY. Gather wild elderberries while still slightly under ripe. Boil in a little water, mashing and stirring occasionally, till berries are all burst. Strain over night in jelly bag. Boil same bulk of apples as of elderberries and drip juice at same time. Take equal parts of the juices and measure a pound of sugar for each pint of juice. Heat juices to boiling point and stir in heated sugar. Boil 20 to 30 minutes till it jellies. CRABAPPLE JELLY.