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Apple Jelly

Pare, core, and slice three pounds of apples. Put them into a stewpan with a tea-cupful of water. When reduced to a pulp, put them into a jelly bag and let them drain all night; they must not be squeezed. Next morning put the juice into a saucepan, being careful not to put any sediment with it, adding a pound of sugar to a pint of juice, and a few drops of the essence of Vanilla. Boil it until it will stiffen when cold; cover the jars as soon as possible. The pulp may be made into jam. Time to boil with the sugar, about twenty minutes. Probable cost, 1s.