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.
PEAR MARMALADE. MRS. E. SEFFNER.
EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp.
Take half their weight of sugar; put it into the kettle with a little
water; boil until like taffy; skim while boiling; add the pulp of the
pears, about four drops of essence of cloves; boil up once or twice.
PRESERVED STRAWBERRIES. MRS. KATE MARTIN, TIFFIN, OHIO.
Use one pound of granulated sugar to each quart of berries. Make a
syrup of the sugar, and sufficient water to moisten it.
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