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Sweet Apple Pickle

Add a teaspoon each of cinnamon, cloves and allspice (in thin cloth bag) to a syrup made with a quart of vinegar and three pounds of sugar. Have ready four pounds of apples pared, cored, and halved. Place carefully in the syrup, simmer till tender, and place in heated jars. Cook down the syrup till thick, when pour over fruit, filling up well, and seal.

APPLE JELLY No. I Take sour fruit, Do not core or pare, merely wash, wipe, and cut out blemishes. Cut up, pour over sufficient water to cover, and simmer till very soft, when drain through flannel bag, letting drip over night. To each quart of syrup the juice of a lemon or other tart fruit may be allowed as further flavouring if liked. Cook down the juice, skimming well before adding sugar (heated), a pound for each pint of juice. Simmer till sugar has dissolved; then boil, and the jelly will form in about twenty minutes. Rose geranium, mint, or other leaves may be used as flavouring, or orange blossoms preserved.

APPLE JELLY No. 2 (With Quince) See Quince Jelly No. 3