Spiced Apple Jelly

For 1/2 pk sour apples allow 2 pts vinegar, 1 pt water, 1 1/2 ozs stick cinnamon, and 1 oz whole cloves. Boil all together, and drain through a jelly bag over night. For every pt juice allow 1 lb sugar, and boil until it jellies. This is nice served with meat.-[Mrs. H. J. T., Vt.

Apple Jelly

Wipe the apples carefully, remove stem and blossom ends, cut out affected parts, and cut in quarters, discarding all wormy apples. Put over the fire in a preserving kettle with cold water to half cover. Cook slowly until the apples are soft. If a few elderberries or blackberries are cooked with the apples the color will be much improved. Strain through jelly bag over night. Next morning measure juice and for each cup allow 3/4 cup sugar. Set sugar in oven, boil the juice 20 minutes, add hot sugar, boil 5 minutes longér, and then turn into jelly glasses.- [Mrs. C. J. H., Vt.

Apple and Grape Jelly

Cook grapes and apples separately until soft, then drain in separate bags over night. To 1 part grape juice add 2 parts apple juice, and allow two-thirds as much sugar as you have combined juice (measured before boiling). Add sugar hot to juice, after it has boiled 20 minutes, and let boil a few minutes longer, or until it is ready to "jell."-[Mrs. J. J. C., Mich.