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The
Still-Room
slow
fire,
and
bring
them
very
gradually
to
the
boil,
skimming
and
stirring
them
all
the
time
they
are
cooking.
Crab-apples,
Siberian
crab-apples,
and
the
fruit
of
the
Pyrus
Japonica,
or
Japanese
quince,
all
make
excellent
preserve.
Crab-apple
Marmalade,
—
Parboil
the
crab-apples,
and
pulp
them
through
a
sieve
or
colander.
Pare
six
large
common
apples,
boil
them
till
quite
soft,
and
pass
them
through
the
sieve,
when
they
will
yield
all
the
liquid
they
contain.
To
every
quart
of
crab-apple
pulp
add
one
gill
of the
liquid
from
the
common
apples
;
and
allow
three-quarters
of
a
pound
of
sugar
to
every
pound
of
pulp.
Boil
all
together
for
fifteen
minutes,
stirring
the
whole
time.
Fruit
Jellies,
—
In
making
fruit
jellies
only
the
clear
juice
extracted
from
the
fruit
is
used.
The
fruit
must
be
softened
by
being
placed
in
a
jar
set
in
boiling
water,
after
which
the
juice
must
be
allowed
to
drip
through
a
hair
sieve
or
a
piece
of
canvas.
The
fruit
must
on
no
account
be
squeezed
or
rubbed
with
the
hand
or
spoon,
but
it
may
be
pressed
down
by
a
plate
with
a
weight
set
upon
it.
Boil
the
juice
for
ten
minutes,
weigh
it,
and
when
it
boils
up
again,
add
half
a
pound
of
sugar
to
every
pint
of
juice.
Then
boil
the
whole
sharp
for
five
or
ten
minutes
more,
skimming
off
all
scum.
Clear
Apple
Jelly.
—
Pare
and
core
half a
peck
of
green
apples,
cut
them
up,
and
drop
them
as
you
cut
them
into
two
quarts
of
water.
Pare
two
small
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