APPLES IN JELLY.
Have some moderate-sized cooking apples; pare and core without cutting them open. Let them boil slowly till they are tender, with some slices of lemon; when they are done, take them up, and add sugar enough to the liquor to make a syrup; put the apples in, and let them boil till clear; put in half an ounce of isinglass dissolved; lay a slice of lemon on each apple, and pour the jelly around them.