Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins on and boil the seeds also. Put on enough water to just cover, boil on the back of the stove, closely covered, all day. Then put in jelly-bag of double cheese-cloth to drip all night. Next morning measure the juice. Allow a wineglass of white wine and juice of one lemon to every three pints of juice. Then boil a pint at a time, with a pound of sugar to every pint.

NEAPOLITAN JELLY

Take equal quantities of fully ripe strawberries, raspberries, currants and red cherries. The cherries must be stoned, taking care to preserve the juice and add to rest of juice. Mix and press through a jelly-press or bag. Measure the juice, boil a pint at a time, and to every pint allow a pound of sugar and proceed as with other fruit jellies.

QUINCE JELLY

Prepare the fruit and cook peels and cores as directed for preserving. Cut the quinces in small pieces and let them boil in the strained water for one hour with kettle uncovered. When cooked the desired length of time, pour the whole into a jelly-bag of white flannel or double cheese-cloth; hang over a big bowl or jar and let the liquor all drain through. This will take several hours. When all the liquor is drained, measure it and return to the kettle. To each pint of liquor weigh a pound of sugar. While the liquor is heating put the sugar in the oven, then add to the boiling hot liquor and stir it until sugar is melted. When the whole is thick, and drops from the spoon like jelly, pour it through a strainer into the jelly glasses; and when the jelly is cool, put on the covers--first pouring a film of melted paraffin over the surface.

A WINTER JELLY

One-half peck of tart apples, one quart of cranberries. Cover with cold water and cook an hour. Strain through a jelly-bag without squeezing. There should be about three pints of juice. Use a bowl of sugar for each bowl of juice. When the juice is boiling add sugar which has been heated in oven and boil twenty minutes. Skim and pour into glasses. Will fill about seven.

CRANBERRY JELLY

Wash and pick ripe cranberries and set on to boil in a porcelain-lined kettle closely covered. When soft strain the pulp through a fine wire sieve. Measure the juice and add an equal quantity of sugar. Set it on to boil again and let it boil very fast for about ten minutes--but it must boil steadily all the time. Wet a mold with cold water, turn the jelly into it and set it away to cool, when firm turn it into a glass salver.