APPLE JELLT

Take golden pippins, pare, core and quarter them, and boil them in water enough to cover them until quite soft. Then let the juice run out from a jelly bag without squeezing at all. After meas- uring your juice, put it over the fire and boil twenty minutes. In the meantime heat in the oven, in shallow dishes, as many pounds of sugar as you have pints of juice. When the juice has boiled twenty minutes pour in the hot sugar,' stir until it is all dissolved and the liquid just begins to boil. Wrap entirely around the jelly glasses a., wet cloth and pour in the hot liquid. The addition of three or four quinces will give the jelly a delightful flavor. They should be sliced and boiled with the apples.