Apple Jam (another way). — l*arc, core, and slice three pounds of apples. Place them in a preserving-pan with a little cinnamon, two or three cloves, the juice of two lemons, two and a half pounds of sugar, and just enough water to keep them from burning. Stir them continually with a wooden spoon, until they are reduced to pulp. Pour this into jars, and cover closely. It will not keep so well as jam made bj- the preceding recipe, but it is more quickly made. Time to boil, three-quarters of an hour. Probable cost, 2s. Allow one pound of fruit for a one-pound jar. Apple Jelly. — Simmer se^'cn pounds of apples and se^■en pints of water until the apples are soft. Strain them, but do not squeeze them, t-no or three times until quite clear, and then mix in the juice of two lemons and a pound of loaf sugar to every pint of liquid. Boil until it becomes stiff. If rosy-cheeked apples are used, the jelly will be bright red. The a^jples should not be pared, but well rubbed with a cloth. Time, from twenty minutes to half an hour to boil after straining. Probable cost, 2s. 6d. Apple Jelly (another way). — Pare, core, and slice three pounds of apples." ✪ Apple Jelly Put them into a stewpan with a tea-cupful of water. WTien reduced to a pulp, put them into a jelly-bag and let them drain all night ; they must not be squeezed. Next morning put the juice into a saucepan, being careful not to put any sediment with it, adding a poimd of sugar to a pint of juice, and a few di-©ps of the essence of Yanilla. BoU it until it will stiffen when cold ; cover the jars as soon as possible. The pulp may be made into jam. Time to boil with the sugar, al»out twenty minutes. Probable cost. Is. Apple Juice for Jelly.— Peel, core, and weigh four pounds of finely-flavouied cooking a^iples : put them into a stewpan with three pints of water, and let them simmer gently Tmtil they are broken. Strain the juice from them, and boil it again, with half a pound of I sugar to each pint of juice. This juice is very | nice to use in preserving other fruits. Time to I boil with the sugar, five minutes. Probable cost, Is. Sufficient for a quart. Apple MaT3ge.— Reduce to a pulp a dozen fine apples, and sweeten and flavour according tn taste. AMien quite cold, pour it into a glass dish, and cover it with -5\'hipped cream, which will bo much firmer if made the day before it is wanted. Time to- simmer the apples, forty minutes. Sufficient for foui- or five persons. Probable cost, 2s. 3d., with a pint of cream. Apple Marmalade.— Pare, core, and slice four pounds of apples, and place them in a saucepan with sufficient water to cover them barely. Boil them until quite pulpy, then pass I them through a sieve. Put a pound of sugar j and a little cinnamon✪ Apple Marmalade to a pint of pulp, and bc«l once more, stu-ring constantly, for half an hour or more. Place the marmalade in jars, and cover them as soon as possible. Probable cost. Is. 6d. Sufficient for five or six one- pound jars.

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Apple Jam (another way). — l*arc, core, and slice three pounds of apples. Place them in a preserving-pan with a little cinnamon, two or three cloves, the juice of two lemons, two and a half pounds of sugar, and just enough water to keep them from burning. Stir them continually with a wooden spoon, until they are reduced to pulp. Pour this into jars, and cover closely. It will not keep so well as jam made bj- the preceding recipe, but it is more quickly made. Time to boil, three-quarters of an hour. Probable cost, 2s. Allow one pound of fruit for a one-pound jar. Apple Jelly. — Simmer se^'cn pounds of apples and se^■en pints of water until the apples are soft. Strain them, but do not squeeze them, t-no or three times until quite clear, and then mix in the juice of two lemons and a pound of loaf sugar to every pint of liquid. Boil until it becomes stiff. If rosy-cheeked apples are used, the jelly will be bright red. The a^jples should not be pared, but well rubbed with a cloth. Time, from twenty minutes to half an hour to boil after straining. Probable cost, 2s. 6d. Apple Jelly (another way). — Pare, core, and slice three pounds of apples." Put them into a stewpan with a tea-cupful of water. WTien reduced to a pulp, put them into a jelly-bag and let them drain all night ; they must not be squeezed. Next morning put the juice into a saucepan, being careful not to put any sediment with it, adding a poimd of sugar to a pint of juice, and a few di-©ps of the essence of Yanilla. BoU it until it will stiffen when cold ; cover the jars as soon as possible. The pulp may be made into jam. Time to boil with the sugar, al»out twenty minutes. Probable cost. Is. Apple Juice for Jelly.— Peel, core, and weigh four pounds of finely-flavouied cooking a^iples : put them into a stewpan with three pints of water, and let them simmer gently Tmtil they are broken. Strain the juice from them, and boil it again, with half a pound of I sugar to each pint of juice. This juice is very | nice to use in preserving other fruits. Time to I boil with the sugar, five minutes. Probable cost, Is. Sufficient for a quart. Apple MaT3ge.— Reduce to a pulp a dozen fine apples, and sweeten and flavour according tn taste. AMien quite cold, pour it into a glass dish, and cover it with -5\'hipped cream, which will bo much firmer if made the day before it is wanted. Time to- simmer the apples, forty minutes. Sufficient for foui- or five persons. Probable cost, 2s. 3d., with a pint of cream. Apple Marmalade.— Pare, core, and slice four pounds of apples, and place them in a saucepan with sufficient water to cover them barely. Boil them until quite pulpy, then pass I them through a sieve. Put a pound of sugar j and a little cinnamon to a pint of pulp, and bc«l once more, stu-ring constantly, for half an hour or more. Place the marmalade in jars, and cover them as soon as possible. Probable cost. Is. 6d. Sufficient for five or six one- pound jars.

Cassell's dictionary of cookery