Ingredients
- 6 pounds of fruit
- a cup of water
- 2 doz
Directions
MRS. THOMPSON.
Core and cut 2 doz. apples into quarters, boil with the rind of a lemon until tender. Drain off juice, strain through a jelly bag and to each pint add ½ pt. sugar and ½ oz. gelatine, previously soaked and simmered gently in ½ pt. of water. Boil altogether slowly for 15 minutes and strain into moulds. Turn out when cold and serve, surrounded with whipped cream or custard. If jelly is not perfectly clear after straining beat up white of eggs and add; bring to a boil and skim, then strain again.
THERE IS NO FINER CRAB APPLE JELLY IN APPEARANCE AND TASTE THAN AUNT ZEKEL’S.
_Contributed by Miss F. Virginia Baldwin, Orange, N. J._
Cut Siberian crab apples to pieces, but do not pare or remove the seeds. The latter impart a peculiarly pleasant flavor to the fruit. Put into a stone jar, set in a pot of hot water and let it boil 8 or 9 hours. Leave in the jar all night covered closely, next morning squeeze out the juice and allow pound for pint, and manage as you do currant jelly. Should the apples be very dry add a cup of water for every 6 pounds of fruit.