Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

the raspberry is preferred, it may be added in the proportion of one pint of it to four of currant juice. It is a very pleasant drink mixed with water in warm weather. Quince Jelly. Wash and wipe the quinces; cut them in small pieces, and take out the seeds carefully; have your kettle cleaned and half full of water; throw the quinces and seeds in till you get it full; cover them over and let them boil till very soft; mash them well and strain them; to every pint of juice put a pound of sugar; clean the kettle again, pour in the juice and sugar, and let it boil till it forms a jelly; it should be put into tea-cups, if you want to turn it out whole, with brandy papers on top, and pasted over. It is a nice jelly to use with whips or trifle. Apple Jelly. Pare and quarter a preserving kettle full of pippin apples; cover them with water, and lay a plate close over them; let them boil until perfectly soft, taking the plate off to skim them; spread a coarse thin cloth over a large bowl; pour the apples on the cloth, and let the juice run through, without squeezing; hold the towel by the corners, and move it gently; take three-quarters of a pound of loaf-sugar to a pint of the juice, and boil it fast, skimming it, until it becomes jelly, which will be in from ten to fifteen minutes, pour it in tumblers or glass jars, and when quite cold, paste them over. This will keep a year. Red streak apples make a fine red jelly, boiled with the skins on them. If you have currant or grape jelly that has candied, they can be restored by making some apple syrup, and mixing it hot; it will not require any more sugar--about one-third apple juice; let it boil a few minutes. Very sweet preserves that have candied can be improved by this process. Apple Marmalade. Apples make a very good marmalade when other fruits are scarce, and can be