GREEN APPLE JELLY.— Common windfall apples or any tart, juicy apples✪ Green Apple Jelly which are not quite ripe, make a nice" jelly, much more economical and quite as satisfactory as the jelly. made from ripe apples. Cut the apples in quarters, remove all -bruised or decayed spots, but do not peel. Cook t;^der in just enough water to cover. Drain in a bag all night. !l^il the juic^ abmit ^ hr., and skim. Measure the juice, and to each cup of juice, .a<idi^ cup sugar, boil about 20 minutes after the sugar is in; ^heri done pour into warm glasses and set aside to coh]. When ^Id pour melted paraffine wax over the top and i)lace in a co^ cellar or fruit pantry. Red apples may be used and will give a good color. Wild or crabapples may be made up in the same way, either alone or in combination with other apples. Green pliins, which have been blown ofif by the winds, may be made into jelly in this man- ner, either combining with the apples or alone, — Mrs, D, E. Rem- ley. Willow Springs, 111. CRABAPPLE JELLY. — Remove blossoms and any imperfec- tions in the crabapple; wash and cut in pieces. Nearly cover with cold water and cook slowly until soft. Drain in bag. Use the juice which drips through for perfectly clear jelly; then squeeze the bag for second quality. To 1 cup of juice use 1 cup of heated sugar✪ Crabapple Jelly. Boil juice slowly IS minutes; add sugar and boil 5 min- utes, skimming as often as necessary. Pour into glasses, as direct- ed.— Mrs. Chas. Kramer, Sutton, 111. CRANBERRY JELLY.— Wash and pick 1 qt. of cranberries; put them in a kettle, bring the cranberries to a 'boiling point; put them through a colander, pressing out as much as possible of the 502 CANNING, PRESERVING AND PICKLING pulp. Add to the cranberries 1 lb. of sugar✪ Cranberry Jelly. Stir over the fire until the sugar is dissolved and the mixture reaches the boiling point. Turil at once into moulds and stand away to harden. — Mrs. E. D. Blaine, Belmont, 111. RED CURRANT JELLY.— Wash but do not steam currants. Put, without water, into the inner vessel of a double boiler and cook until soft and broken. Take from the fire and squeeze through a jelly bag. Measure the juice and to every pt. of it allow a lb. of granulated sugar✪ Red Currant Jelly. Put the juice into the preserving kettle over the fire. Set the sugar in shallow pans in the oven to heat, stirring occasionally that it may not scorch. Boil the juice for 20 minutes, skimming often. Add the heated sugar, stir until it is all dissolved, bring the jelly to the boil and take at once from the fire. Pour into glasses. — Mrs. Klug, 25 N. 5th Ave., May- wood, 111. GRAPE JELLY. — WaSh grapes✪ Grape Jelly and remove from stems. Cook gently, stirring often. Proceed as directed. Boil juice only 5 minutes and juice and sugar 3 minutes. Wild or half-ripe grapes make the best jelly. — Mrs. M. E. Holmes, Homewood, 111. PLUM JELLY. — Pour enough boiling water over plums to cover, drain off the water immediately, cover with boiling water again and let them boil until the juice begins to run; drain oil the juice. Allow 1 lb. of juice to 1 lb. of sugar✪ Plum Jelly. Boil 20 to 30 min- utes.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. QUINCE JELLY.— Take the water that quinces were boiled in and add ^ lb. sugar✪ Quince Jelly to a pt. of juice, and boil till it jellies. — Mrs. M. E. Holmes, Homewood, 111.

AI-modernized reading of the original text

GREEN APPLE JELLY.— Common windfall apples or any tart, juicy apples which are not quite ripe, make a nice jelly, much more economical and quite as satisfactory as the jelly made from ripe apples. Cut the apples in quarters, remove all bruised or decayed spots, but do not peel. Cook tender in just enough water to cover. Drain in a bag all night. Boil the juice about ^ hr., and skim. Measure the juice, and to each cup of juice, add ^ cup sugar, boil about 20 minutes after the sugar is in; when done pour into warm glasses and set aside to cool. When cold pour melted paraffine wax over the top and place in a cool cellar or fruit pantry. Red apples may be used and will give a good color. Wild or crabapples may be made up in the same way, either alone or in combination with other apples. Green plums, which have been blown off by the winds, may be made into jelly in this manner, either combining with the apples or alone. — Mrs. D. E. Remley, Willow Springs, 111. CRABAPPLE JELLY. — Remove blossoms and any imperfections in the crabapple; wash and cut in pieces. Nearly cover with cold water and cook slowly until soft. Drain in bag. Use the juice which drips through for perfectly clear jelly; then squeeze the bag for second quality. To 1 cup of juice use 1 cup of heated sugar. Boil juice slowly IS minutes; add sugar and boil 5 minutes, skimming as often as necessary. Pour into glasses, as directed.— Mrs. Chas. Kramer, Sutton, 111. CRANBERRY JELLY.— Wash and pick 1 qt. of cranberries; put them in a kettle, bring the cranberries to a 'boiling point; put them through a colander, pressing out as much as possible of the pulp. Add to the cranberries 1 lb. of sugar. Stir over the fire until the sugar is dissolved and the mixture reaches the boiling point. Turil at once into moulds and stand away to harden. — Mrs. E. D. Blaine, Belmont, 111. RED CURRANT JELLY.— Wash but do not steam currants. Put, without water, into the inner vessel of a double boiler and cook until soft and broken. Take from the fire and squeeze through a jelly bag. Measure the juice and to every pt. of it allow a lb. of granulated sugar. Put the juice into the preserving kettle over the fire. Set the sugar in shallow pans in the oven to heat, stirring occasionally that it may not scorch. Boil the juice for 20 minutes, skimming often. Add the heated sugar, stir until it is all dissolved, bring the jelly to the boil and take at once from the fire. Pour into glasses. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. GRAPE JELLY. — WaSh grapes and remove from stems. Cook gently, stirring often. Proceed as directed. Boil juice only 5 minutes and juice and sugar 3 minutes. Wild or half-ripe grapes make the best jelly. — Mrs. M. E. Holmes, Homewood, 111. PLUM JELLY. — Pour enough boiling water over plums to cover, drain off the water immediately, cover with boiling water again and let them boil until the juice begins to run; drain oil the juice. Allow 1 lb. of juice to 1 lb. of sugar. Boil 20 to 30 minutes.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. QUINCE JELLY.— Take the water that quinces were boiled in and add ^ lb. sugar to a pt. of juice, and boil till it jellies. — Mrs. M. E. Holmes, Homewood, 111.

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Green Apple JellyCrabapple JellyCranberry JellyRed Currant JellyGrape JellyPlum JellyQuince Jelly

The Cook County cook book