APPLE JELLY

_Ingredients._—To 6 lbs. of apples allow 3 pints of water; to every quart of juice allow 2 lbs. of loaf sugar;—the juice of ½ lemon. _Mode._—Pare, core, and cut the apples into slices, and put them into a jar, with water in the above proportion. Place them in a cool oven, with the jar well covered, and, when the juice is thoroughly drawn and the apples are quite soft, strain them through a jelly-bag. To every quart of juice allow 2 lbs. of loaf sugar, which should be crushed to small lumps, and put into a preserving-pan with the juice. Boil these together for rather more than ½ hour, remove the scum as it rises, add the lemon-juice just before it is done, and put the jelly into pots for use. This preparation is useful for garnishing sweet dishes, and may be turned out for dessert. _Time._—The apples to be put in the oven over-night, and left till morning; rather more than ½ hour to boil the jelly. _Average cost_, for this quantity, 3_s._ _Sufficient_ for 6 small pots of jelly. _Seasonable._—This should be made in September, October, or November.