CRAB-APPLE JELLY

Wash the fruit clean, put in a kettle, cover with water, and boil until thoroughly cooked. Then pour it into a sieve, and let it drain. Do not press it through. For each pint of this liquor allow one pound of sugar. Boil from twenty minutes to half an hour.

OTHER JELLIES. Jellies can be made from quinces, peaches and apples by following the directions for crab-apple jelly.