towel while filling.  If it is desired to have the jelly exceptionally clear and nice, it may be turned through a bag of cheese cloth, previously wrung out of hot water, into the jelly glasses.  If the covers of the glasses are not tight fitting, a piece of firm paper should be fitted over the top before putting on the cover, to make it air tight.  Pint self-sealing fruit cans are excellent for storing jelly, and if it is sealed in them in the same manner as canned fruit, will keep perfectly, and obviate any supposed necessity for the use of brandied paper as a preservative measure.  Label each variety, and keep in some cool, dry place.  If the jelly is not sufficiently firm when first made, set the glasses in the sunshine for several days, until the jelly becomes more firm.  This is better than reheating and boiling again, as it destroys less of the flavor of the fruit.

RECIPES.

APPLE JELLY.—­Cut nice tart apples in quarters, but unless wormy, do not peel or core.  Put into a porcelain kettle with a cup of water for each six pounds of fruit, and simmer very slowly until the apples are thoroughly cooked.  Turn into a jelly-bag, and drain off the juice.  If very tart, allow three fourths of a pound of sugar to each pint of juice.  If sub-acid, one half pound will be sufficient.  Put the sugar into the oven to heat.  Clean the kettle, and boil the juice therein twenty minutes after it begins to boil thoroughly.  Add the sugar, stirring until well dissolved, let it boil up once again, and remove from the fire.  The juice of one lemon may be used with the apples, and a few bits of lemon rind, the yellow portion only, cooked with them to give them a flavor, if liked.  One third cranberry juice makes a pleasing combination.

APPLE JELLY WITHOUT SUGAR.—­Select juicy, white fleshed, sub-acid fruit, perfectly sound and mature but not mellow.  The snow apple is one of the best varieties for this purpose.  Wash well, slice, and core without removing the skins, and cook as directed in the preceding recipe.  Drain off the juice, and if a very clear jelly is desired, filter it through a piece of cheese cloth previously wrung out of hot water.  Boil the juice,—­rapidly at first, but more gently as it becomes thickened,—­until of the desired consistency.  The time required will vary with the quantity of juice, the shallowness of the dish in which it is boiled, and the heat employed.  One hour at least, will be required for one or two quarts of juice.  When the juice has become considerably evaporated, test it frequently by dipping a few drops on a plate to cool; and when it jellies sufficiently, remove at once from the fire.  A much larger quantity of juice will be needed for jelly prepared in this manner than when sugar is used, about two quarts of juice being required for one half pint of jelly.  Such jelly, however, has a most delicious flavor, and is excellent served with grains.  Diluted with water, it forms a most pleasing beverage.