Boil together to pulp, tie in a coarse cloth and let it drip all night, then add 1-lb. sugar to each pint of juice. Boil gently ¾-hour, and pour into pots.
3. Apple Jelly.
Rub the apples, and cut them up without paring or coring them. Put in a pan and fill with water. Boil 1 hour. Put in a bag and strain. Allow ¾-lbs. sugar to 1 pint of juice, and boil 1 hour. Put a little into a saucer, and if it jellies it is done. Pour into pots.
4. Cough Mixture.
1d. licorice.
1d. anise seed.
1d. peppermint.
1d. common treacle.
1d. laudanum.
Mix with 1½-pints of cold water and bottle.
5. Pork Pie Pastry.
To every 1-lb. of flour allow 6-ozs. of lard and 1 dessertspoonful of salt. Rub the lard into the flour, boil some milk and mix to a stiff paste. Take some cake tins and take out the bottoms and line with the warm paste. Three parts fill with minced pork and put a cover about 1 inch thick on the top. Make a hole in the centre and decorate. Place in a fairly hot oven and bake about 2 hours. Brush with yolk of egg just before they are cooked.
When the pies are cold, pour into the hole in the top some gelatine, which has been previously dissolved in boiling water.
If better pastry is required, add more lard, or use butter instead.