434 PRESERVES, JELLIES, ETC.
solved, then add the syrup, strain the jelly, and cool it in molds wet in cold water.
THE apples should be juicy and ripe. The fruit is then quartered, the black spots in the cores removed, afterward put into a preserving kettle over the fire, with a teacupf ul of water in the bottom to prevent burning; more water is added as it evaporates while cooking. When boiled to a pulp, strain the apples through a coarse flannel, then pro- ceed as for currant jelly.
PARE the peaches, take out the stones, then slice them; add to them about a quarter of the kernels. Place them in a kettle with enough water to cover them. Stir them often until the fruit is well cooked, then strain, and to every pint of the juice add the juice of a lemon; measure again, allowing a pound of sugar to each pint of juice ; heat the sugar very hot, and add when the juice has boiled twenty minutes ; let it come to a boil and take instantly from the fire.
PARE the oranges, squeeze and strain the juice from the pulp. To one pint of juice allow one pound and three-quarters of loaf sugar. Put the juice and sugar together, boil and skim it until it is cream ; then strain it through a flannel bag and let it stand until it becomes cool, then put in bottles and cork tight.
Lemon syrup is made in the same way, except that you scald the lemons and squeeze out the juice, allowing rather more sugar.
ALLOW pound for pound. Pare half the oranges and cut the rind into shreds. Boil in three waters until tender and set aside. Grate the rind of the remaining oranges ; take off, and throw away every bit of the thick white inner skin ; quarter all the oranges and take out the seeds. Chop or cut them into small pieces; drain all the juice that will come away without pressing them over the sugar ; heat this, stirring until the sugar is dissolved, adding a very little water, unless the oranges are very juicy. Boil and skim five or six minutes ; put in the boiled shreds and cook ten minutes; then the chopped fruit and