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Apple Jelly (Take seven pounds of ripe)

Take seven pounds of ripe apples-such as are excellent boilers and if the rind is red the colour of the jelly will be beautifully tinged; cut the fruit in pieces, without peeling or extracting the cores, and only removing the stalks and the eyes; add two quarts of water, and boil or bake till the whole is a pulp, which pour into a jelly bag, placed near the fire, (as the pulp thickens in cooling); add eight ounces of white or loaf sugar to each pint of the liquid, with the juice of a small lemon, and the peel cut very thin; boil to a tolerably thick jelly, which may be ascertained by trying a little on a plate; strain again through the bag or a piece of muslin, and run into moulds or pots. When cold lay a piece of tissue paper over, and put by in a dry place. This jelly will keep two or three years.

TO MAKE AN ORNAMENTAL PYRAMID FOR A