The new Annie Dennis cook book

thin, leaving in the core ; drop in enough pieces to cover the top of the syrup; boil them slowly until they are transparent, take them out on a flat dish and set them in the sun ; put more apples in the syrup and continue as before until the syrup is all used up. Then make fresh syrup enough to cover the apples, put all the apples in this syrup after it has boiled a few minutes, and boil them ten or fifteen minutes ; then place in jars and pour the syrup over them and seal. It will take one pound of sugar to one of fruit, using half to boil the apples in and half for making the last syrup. Apple Jelly It is a mistaken idea that any kind of apples will make jelly. Select sound, almost ripe apples, peel, slice and put in a porcelain kettle, keep well covered with water until the kettle is nearly full of apples, drain off the water and cover the apples with clear water; cover the kettle closely, place on the stove and boil until very tender. Drain off the juice and add one cup of sugar to one of juice. Boil until jellied, which will be in twenty or thirty minutes. Apple Butter Peel and cut the apples, leaving out the cores. Put in the kettle with a small quantity of water, boil until they will mash easily, rub them through a colander, and add half pound of sugar to each pound of fruit. Boil until clear and thick, take from the fire and flavor with extracts of ginger, cloves or cinnamon. Ground spices can be used but will make it dark. Apple Sweet Pickle Peel and quarter the apples, taking out cores. Boil for half gallon of apples, nearly one quart of vinegar, one and a half cups of sugar, teaspoonful of whole cloves and one stick of cinnamon. After it has been boiled a few minutes, place the apples in it until they are scalded well, put them in a jar, pour the vinegar over them and seal while hot. To Preserve Ripe Apples Peel and cut in any desired size, rejecting the core. Place in an earthen or granite vessel, and cover with granulated sugar, using three-quarters of a pound of sugar to one of fruit. Let stand until the sugar is dissolved, then place over the fire and cook fast until the apples are clear (being careful not to let them scorch) ; this will be twenty-five or thirty minutes if there is not a very large quantity of apples. This recipe is best for winter apples, and one dozen large apples prepared in this way will make half gallon of preserves. Prepared in the same way, using half a pound of sugar to one pound of apples, they are nice for supper, served with cream. Ripe pears may be used in the same way. Apple Vinegar Mash well two or three bushels of apples ; put them in a barrel and fill with water, using one quart of cane syrup to two and a half gallons of water; cover with a coarse cloth and keep in a warm place. In the kitchen, back of the stove, is a good place, if convenient to have it there. Vinegar can be made in this way in a jar, using the peelings and cores of the apples as they are used for jelly and preserves. It will make in a few months, but is not good for keeping pickle until eighteen months old and it is better at two years. Cider Vinegar To each gallon of cider, add two quarts of water and half quart cane syrup. Keep in a warm place, covered with cloth, that it may have plenty of air.