APPLE JELLY.

Pare four pounds of russettins or any other sub-acid apples, cut them

into small pieces, and boil them in two quarts of water, till they

become quite soft, then put them into a sieve, strain off the liquid,

and run it through a flannel bag to render it clear; measure it, and to

one pint of the liquid add one pound and a half of sugar, and finish

the jelly as before directed. _See Currant Jelly._