CRABAPPLE JELLY.
Boil the apples, with just enough water to cover them, until tender; mash with a spoon, and strain out the juice. Take a pint of juice to a pound of sugar; boil thirty minutes, and strain through a hair sieve.
ROSE GERANIUM JELLY. MRS. SAMUEL BARTRAM.
Drop one large or two small leaves of rose geranium plant into a quart of apple jelly a few moments before it is done, and you will add a novel and peculiarly delightful flavor to the jelly.
CRABAPPLE MARMALADE.
Boil the apples in a kettle until soft, with just enough water to cover them; mash, and strain through a coarse sieve. Take a pound of apple to a pound of sugar; boil half an hour, and put into jars.
CRANBERRY JELLY. MRS. G. A. LIVINGSTON.
One pound of sugar to each pint of juice; boil, and skim. Test by dropping a little into cold water; when it does not mingle with the water, it is done.
APPLE JELLY. MRS. E. SEFFNER.
Ten quarts of sour apples, stewed very soft in sufficient water to cover the fruit; drain over night through a flannel bag, without pressing; add one pint of sugar to each pint of juice, and three sliced lemons; boil twenty minutes; strain into glasses or bowls.