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Apple Cider Jelly.
Boil nice sweet cider until it becomes a firm jelly, when cold. This, says a writer, is done in a large way, in the ordinary sugar evaporators in which maple sap, or sorghum juice, is boiled; but it maybe done in ordinary preserving kettles, if copper or brass. Enameled iron pots may be used, but no plain iron ones, as these give a dark color to the jelly.
Remarks. —I should think, that unless sugar was used, nearly, at least, in the proportions given for jellies, generally, they would be too sour, or tart, to please most tastes. I see one Mary, of Napa, Cal., has the knack of making the most jelly I ever heard of, or could imagine, with only 1 pint of cider. Hear her: To 1 pt. of clear, sweet cider, allow 1 pt. of cold water; 2 lbs. of sugar; 1 package of gelatine, 1 large pt. of boiling water. Soak the gelatine until it is entirely dissolved in cold water; then add to this the sugar, a spoonful of cinnamon, the juice of 2 lemons, the grated rind of 2, then the gelatine. Add the cider last; then put all in a thick flannel bag, and let it drain. Do not squeeze it at all. Put it in bowls or glasses, and set it away to cool.
Remarks. —This is no doubt the place where the saying started, "as big as a pint of cider. " It will make more jelly, notwithstanding the additions overtop the foundation, or starting point, and the taste of cider will be lost, that is all.
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