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Preserves
lemons,
cut
them
up,
removing
the
pips,
and
add
them
to
the
apples,
reserving
the
lemon-peel.
Put
the
apple-parings
and
the
cores
with
the
apples,
and
boil
all
together
very
slowly
till
the
fruit
is
quite
a
pulp.
Then
strain
it
through
a
jelly-bag,
and
to
every
pint
of
liquid
add
half
a
pound
of
lump
sugar.
Boil
the
whole
very
fast
with
the
peel
of
the
two
lemons,
skimming
thoroughly
all
the
time.
It
ought
to
jelly
in
three-quarters
of
an
hour
;
try
it
by
drop-
ping
a
few
drops
on
a
cold
plate.
When
sufficiently
done
take
out
all
the
lemon-peel,
and
pour
the
jelly
into
moulds
or
small
pots.
Cranberry
Jelly
can
be
made
in
this
way
from
the
Russian
and
Swedish
cranberries
now
sold,
but
cranberries
will
require
a
pound
of
sugar
to
the
pint
of
juice.
Cranberries
should
not
be
boiled
longer
than
twenty
minutes.
Medlar
Jelly,
—
Gather
the
medlars
when
quite
sound,
wipe
them
well,
and
let
them
stew
in
the
preserving-pan
with
just
enough
boiling
water
to
cover
them
till
they
are
in
a
pulp.
Drain
the
fruit
through
a
piece
of
canvas,
but
do
not
press
the
pulp.
Weigh
the
juice,
and
allow
half
a
pound
of
sugar
to
every
pint.
Boil
it
till
quite
clear,
stirring
and
skimming
well.
V/hen
it
jellies,
pour
it
into
small
moulds,
and
let
it
set.,
Currant
Jelly
(No.
i).
—
Strip
red
currants
from
their
stalks,
and
put
them
into
the
oven.
When
quite
juicy,
pass
them
through
a
hair
sieve
or a
coarse
cloth.
To
every
pint
of
juice
allow
a
pound
of
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