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Apple Jelly (III)

Mrs. N. P. Inglehart.

Take juicy apples, (Ramboes, if possible); take the stems and tops off, and wash them nicely, then cut up into quarters and put cold water upon them, just enough to cover them; boil them soft, afterward strain them through a jelly bag; then take two pints at a time with two pounds of crushed sugar; boil twenty minutes, then do the same with the other juice; to be economical, pare and core the apples; don't strain so close, but that you can, by adding a little more water, use the apples for sauce or pies.