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Lemon and Apple Jelly.
Remarks. —Here you see the apples were pared, and one-fifth as many lemons used as apples, which would make one think of lemons only, when eating it; but if lemon flavor is preferred, it will do very well to make it in this way. Suit yourselves, now you know both ways. Or you may like the next one better.
Lemon and Apple Jelly. —Sugar, 21/2 cups; apples, 2 large tart ones; lemons, 2 good sized ones; pare the lemons with a sharp knife to get just the thin yellow, and then peel off the white part, which is bitter, and throw away; pare the apples, then grate them and the lemons; put all into a stew pan and cook a few minutes, then strain or not, as you like.
It not strained it will be a kind of marmalade, or jam; but, if to be strained, the apples need not be pared nor cored, but chopped (the spots and specks hav-ing been removed), in which case the inside of the lemons may be chopped also, the yellow peeling being put in for chopping too. Either way it is nice; but if not strained it would be for present eating rather than long keeping, unless an equal weight of sugar was used.
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