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Pomona Jelly

Take half a dozen good-sized and rather acid apples-Keswicks will answer excellently for the purpose. Pare, core, and slice them, and as they are done throw them into cold water to keep them from turning yellow. Drain them, and put them into a saucepan with six ounces of loaf sugar and a very small quantity of water to keep them from burning, and let them simmer gently until they are quite soft. Press them through a coarse sieve, and mix with them half an ounce of isinglass or gelatine which has been dissolved in less than half a pint of water. Rub three large lumps of sugar upon the rind of a fresh lemon till the yellow part is taken off; add these to the jelly. Stir the jelly over the fire until it is quite hot, put it into a mould, and set it in a cool place to stiffen; turn out before serving. Time to stiffen, twelve hours. Probable cost, 10d. if made with gelatine. Sufficient for a pint of jelly.