APPLE JELLY.—­Cut the apples and boil in water to cover, boil down, then strain, and take a pound of sugar to a pint of juice, then boil fifteen minutes hard.

APPLE JELLY.—­Cut off all spots and decayed places on the apples; quarter them, but do not pare or core them; put in the peel of as many lemons as you like, about two to six or eight dozen of the apples; fill the preserving-pan, and cover the fruit with spring water; boil them till they are in pulp, then pour them into a jelly-bag; let them strain all night, do not squeeze them.  To every pint of juice put one pound of white sugar; put in the juice of the lemons you had before pared, but strain it through muslin.  You may also put in about a teaspoonful of essense of lemon; let it boil for at least twenty minutes; it will look redder than at first; skim it well at the time.  Put it either in shapes or pots, and cover it the next day.  It ought to be quite stiff and very clear.

APPLE JELLY.—­Prepare twenty golden pippins; boil them in a pint and a half of water from the spring till quite tender; then strain the liquor through a colander.  To every pint put a pound of fine sugar; add cinnamon, grated orange or lemon; then boil to a jelly.

ANOTHER.—­Prepare apples as before, by boiling and straining; have ready half an ounce of isinglass boiled in half a pint of water to a jelly; put this to the apple-water and apple, as strained through a coarse sieve; add sugar, a little lemon-juice and peel; boil all together, and put into a dish.  Take out the peel.

CALF’S FOOT LEMON JELLY—­Boil four quarts of water with three calf’s feet, or two cow heels, till half wasted; take the jelly from the fat and sediment, mix with it the juice of a Seville orange and twelve lemons, the peels of three ditto, the whites and shells of twelve eggs, sugar to taste, a pint of raisin wine, 1 oz. of coriander seeds, 1/4 oz. of allspice, a bit of cinnamon, and six cloves, all bruised, after having mixed them cold.  The jelly should boil fifteen minutes without stirring; then clear it through a flannel bag.

CHERRY JELLY.—­Cherries, 5 lbs.; stone them; red currants, 2 lbs.; strain them, that the liquor may be clear; add 2 lbs. of sifted loaf sugar, and 2 ozs. of isinglass.

CHOCOLATE CARAMEL—­One pint milk, half pound butter, half pound Cadbury’s chocolate, three pounds sugar, two spoons vanilla.  Boil slowly until brittle.

CURRANT JELLY, RED OR BLACK—­Strip the fruit, and in a stone jar stew them in a saucepan of water or on the fire; strain off the liquor, and to every pint weigh 1 lb. of loaf sugar; put the latter in large lumps into it, in a stone or China vessel, till nearly dissolved; then put it into a pre-serving-pan; simmer and skim.  When it will jelly on a plate put it in small jars or glasses.

GREEN GOOSEBERRY JELLY—­Place the berries in hot water on a slow fire till they rise to the surface; take off; cool with a little water, add also a little vinegar and salt to green them.  In two hours drain, and put them in cold water a minute; drain, and mix with an equal weight of sugar; boil slowly 20 minutes; sieve, and put into glasses.