New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

sugar, boiling the thin rind and juice of a lemon. When coming to a jelly, let it grow cold, and put it on and among the apples, and cut the peel of the lemon in narrow strips, and put across the eye of the apple. Observe that the colour be fine from the first, or the fruit will not afterward gain it. _Apple jelly, to serve to table._ Prepare twenty golden pippins: boil them in a pint and a half of water from the spring, till quite tender; then strain the liquor through a colander. To every pint put a pound of fine sugar; add grated orange or lemon, then boil to a jelly. _Another._ Prepare apples as before, by boiling and straining: have ready half an ounce of isinglass, boiled in half a pint of water to a jelly: put this to the apple water, and apple as strained through a coarse sieve: add sugar, a little lemonjuice, and peel. Boil all together, and put into a dish. Take out the peel. _To prepare Apples for Puffs._ Pare and core apples; cover them with water, but put them as close as possible, that they may take but little: add a little pounded cinnamon and a clove; to every dozen apples two spoonfuls of rosewater, and a little lemonpeel finely shred. Sweeten and cool before you make it into puffs. _Pippin Tarts._ Pare thin two Seville or China oranges; boil the peel tender, and shred it fine. Pare and core twenty apples; put them in a stewpan, and as little water as possible; when half done, add half a pound of sugar, the orangepeel and juice: boil till pretty thick. When cold, put it in a shallow dish, or pattypans lined with paste, to turn out, and be eaten cold. _Apple Marmalade._ Scald apples till they will pulp from the core; then take an equal weight of sugar in large lumps, just dip them in water, and boiling it till it can be well skimmed, and is a thick syrup; put to it the pulp, and simmer it on a