APPLE JELLY
Wash the apples; cut them in pieces without peeling or coring, but remove any imperfect parts. Barely cover them with water and boil slowly until they are tender, then strain off the liquor through cheese-cloth without pressing. Measure the juice, and to each pint of juice allow a pound of sugar. Put the juice in the preserving kettle and let it boil five minutes; then add the sugar and stir until it dissolves. Continue to boil it until a little dropped on a cold plate will jelly. It will take twenty to thirty minutes. Turn it into tumblers and cover. This jelly spread on the apple used in tarts improves them very much.
CRAB-APPLE JELLY
Make the same as apple jelly.
QUINCE JELLY
Make the same as apple jelly.
SPICED GRAPES
Prepare the grapes as for preserving, by removing the skins, boiling the pulp, and straining out the seeds. To seven pounds of fruit (weighed before the seeds are removed), add a cupful of strong vinegar, a cupful of grape-juice taken from the grapes used for preserves, two ounces of cinnamon, one ounce of cloves (tie the spices in a cloth so they can be removed), three and one half pounds of sugar. Boil until it becomes thick like a marmalade, which will take about an hour and a half. When done turn it into glasses. This is good with roast meats.