APPLE JELLY

Use tart apples. Wash and cut in pieces. Re- move all imperfect spots, and do not core or peel them. Put them into a granite pan and just barely cover them with water. Simmer slowly until tender. Strain through a cheese-cloth bag. Wash out bag and strain again. To each pint of juice allow one pound of sugar. Boil the juice five minutes, add the sugar, and stir until it dissolves. It will take from twenty to twenty-five minutes. Test by dropping a little into a cold saucer; if done it will jelly imme- diately.