The Blue Grass Cook Book

page 335

Jellies

      APPLE JELLY
Mrs. John W. Fox

Put apples which have been quartered into granite kettle, and cover with 1 pint
water to 1 gallon of fruit. Boil till fruit is soft. Strain and add 2 pints
sugar to 3 pints juice and boil rapidly, taking all scum off. When it begins to
jelly, pour into glasses and cover with brandied paper.

      BLACKBERRY JELLY
Miss Mary Bashford

  To 1 quart of juice,

  Add 2 pints of water.

  To 4 pints of juice,

  Add 3 pints of sugar.

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