The household (of the Detroit free press)

Or, take tart juicy apples, cut in pieces, core them if at all defective ; add water to just cover them ; stew gently till tender ; turn into a bag or strainer of cloth ; let drain over night, or for several hours ; then put back on the stove, heat and skim ; add three-fourths pint of sugar to a pint of juice ; boil about ten minutes ; seal up like jelly. CALF'S FOOT JELLY. Take two calves' feet ; add to them one gallon of water ; boil them down to one quart ; strain, and when cold remove all fat ; then add the whites of six or eight eggs (well beaten), half a pound of sugar and the juice of four lemons ; mix well. Boil for a minute, constantly stirring ; then strain through a flannel bag. CURRANT JELLY. Allow three-quarters pound of sugar to one of juice : boil juice hard fifteen minutes ; heat the sugar in the oven, add to juice and boil hard five minutes ; put into molds, sprinkle with finely-pulverized sugar (to prevent mold) and seal either hot or cold. UNCOOKED CURRANT JELLY. To one pint of currant juice add one pound of granulated sugar, stir the juice very slowly into the sugar until the sugar is dissolved, then let it stand twenty-four hours and it will be stiff jelly. Tie it with paper dipped in brandy, and set it in the sun. Half a bushel of currants makes twenty-two and one-half pint glasses of jelly. RED CURRANT JELLY. Strip carefully from the stems some quite ripe currants of the first quality, and mix with them an equal weight of good sugar reduced to powder ; boil these together quickly for exactly eight minutes ; keep them stirred all the time, and clear off the scum as it rises ; then turn the preserve into a very clean sieve, and put into small jars the jelly which runs through it, which will be delicious in flavor and of the brightest color. It should be carried immediately, when this is practicable, to an extremely cool but not damp place, and left there until perfectly cold. The currants which remain in the sieve make an excellent jam, particularly if only one part of the jelly be taken from them. In Normandy, where the fruit is of richer quality, this preserve is boiled only one minute, and is both firm and beautifully transparent. ELDERBERRY JELLY. For six pounds of berries take four pounds of sugar ; make same as currant jelly. GOOSEBERRY JELLY. Boil six pounds of green, unripe gooseberries in six pints of water (they must be well boiled but not burst too much) ; pour them into a basin and let them stand covered with a cloth for twenty-four hours, then strain through a jelly-bag, and to every pint of juice add one pound of sugar. Boil it for an hour ; then skim it and boil it for a half hour longer with a sprig of vanilla. GRAPE JELLY.