Ingredients
- a cup of sugar
- 36 two hundred
- half filling
Directions
Wash, quarter and core either crab apples or sour apples. Add water, but not enough to cover. Simmer, stirring occasion- ally until soft. Dain in a bag and measure juice. To each cup of juice take three-fourths of a cup of sugar; heat the sugar in the oven. Heat the apple juice to the boiling point quickly and let boil for ten or fifteen minutes, skimming as needed, and add the hot sugar; let boil again, and when a little jellies on a cold saucer, add several sprigs of spearmint and enough green vege- table coloring matter to make a delicate green. Strain into
36 Two Hundred and Nine Ways of Preparing the Apple.
glasses, half filling them; when this becomes firm, add more jelly made without the mint and coloring matter. The delicate green and pink make a very pretty jelly to serve with lamb.