Currant Jelly
Prom MRS. M.P.H. BEESON, of Oklahoma, Lady Manager.
One-half cup sugar to one cup currant juice. Boil for fifteen minutes. This will make a lovely jelly.
Crab Apple Jelly
From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
Wash and quarter large Siberian crabs, but do not core; cover to the depth of an inch or two with cold water and cook to a mush; pour into a coarse cotton bag or strainer, and, when cool enough, press or squeeze hard to extract all of the juice. Take a piece of fine Swiss muslin or crinoline, wring out of water, spread over colander placed over a crock, and with a cup dip the juice slowly in, allowing plenty of time to run through; repeat this process twice, rinsing the muslin frequently. Allow the strained juice of four lemons to a peck of apples and three-quarters of a pound of sugar to each pint of juice. Boil the juice from ten to twenty minutes; while boiling, sift in the sugar slowly, stirring constantly, and boil five minutes longer. This is generally sufficient, but it is always safer to “try it” and ascertain whether it will jelly. This will make a clear, sparkling jelly.—From Practical Housekeeping Cook Book.
The jelly is excellent.