Apple and Orange Jelly

Cut two dozen russet apples in slices, lay them in a basin with water to cover; cook tender, then pour them on a sieve to drain off the juice, collecting it in a bowl; filter this through a flannel bag and put it into the basin again with the same weight of sugar; dissolve thoroughly, mixing together with a skimmer, then set the basin on the fire and cook until the syrup coats the spatula and falls down in beads; stir continuously with the skimmer. As soon as the liquid reaches the proper degree pour it at once into stone pots or glasses previously heated; leave to cool thoroughly. Lay on the jelly a round of paper soaked in brandy, and afterward cover the glasses with strong paper or parchment.

Orange Jelly.—Remove the peel from a few nice oranges, cut it in very thin shreds, blanch them well and then drain. Pare the oranges to the pulp. Prepare some apple jelly, as explained above, and when it is nearly cooked add to it the blanched peel and the pared oranges; mix well and when cooked pour into small jars or glasses previously heated in boiling water.