Cut crabapples in quarters, add water to come nearly to the top of apples; boil until tender; strain through bag; boil juice 20 minutes; add equal quantity of heated sugar. Boil until it begins to jelly.

Five pounds grapes
2 1/2 pounds sugar
1 cup vinegar
2 teaspoonfuls cinnamon
1 teaspoonful cloves

Pulp grapes and cook skins in the vinegar 1/2 hour. Cook pulp and put through colander. Mix all together and cook about 20 minutes.

Eight pounds pears, 6 pounds sugar, 1/4 pound preserved ginger, 4 lemons, grated, yellow and juice; 1 quart of water. Boil 2 hours.

Nine oranges, 3 lemons, cut in thin slices, and add 4 quarts water; let stand 24 hours; add 7 pounds sugar. Boil gently until thick and transparent.

Soak 1 envelope Knox Sparkling gelatine in 1/2 cup milk 10 minutes. Scald 3 cups milk with 3/4 cup sugar, and add soaked gelatine. Strain, cool slightly, add 1 teaspoonful vanilla, and turn into a mold first dipped in cold water. Serve with currant, strawberry or any preferred jelly. Accompany with sugar and thin cream or boiled custard.

Take a cup of left-over coffee, reheat and dissolve in it 1 tablespoonful gelatine first soaked in 1/2 cup cold water, add the juice of a lemon and a small amount of sugar. This may be varied by beating into the thickening jelly the white of 1 egg, and a most delicious coffee sponge is the result.

One-fourth box of gelatin, 1/4 cup of cold water, 1/2 cup of boiling water, 1/2 cup of sugar, 1 cup of orange juice, juice of 1/2 lemon.
Soften the gelatin in the cold water by soaking it 1/2 hour, then pour in the boiling water, stirring until the gelatin is dissolved. Add the sugar, orange juice and lemon juice, stir for a moment, and then strain the liquid through a napkin into molds and set it to cool. Use earthenware or granite ware molds, not tin. The point most to be observed in making this jelly is getting the juice from the oranges. The most natural way would be to cut the oranges in halves and squeeze them in the lemon squeezer; but that will not do, for the orange oil of the rind is extracted in such large quantities as to destroy the delicate flavor of the jelly. The proper way is to peel the fruit, cut it in pieces, put in a jelly bag and squeeze out the juice with the hands.

Clean a small chicken, disjoint and cut the meat into small pieces. Remove the fat, break or pound the bones and put all into cold water, in the proportion 1 pt. per 1 lb. of chicken. Heat the water very slowly at first and then simmer it until the meat is tender (3 or 4 hours). Boil down to 1/2 the quantity. Strain it and remove the fat, then clear it with an egg, and season with salt, pepper and lemon. Strain through a fine napkin, pour into small cups and cool. Parsley, celery and bay leaves give a good flavor. A suspicion of red pepper is also an addition.

Wash 2 handfuls carrageen, or Irish moss, through 2 or 3 waters, then drain and pour on it 3 pints of boiling water. Let simmer until the moss becomes a complete pulp, then strain and sweeten to taste. After this add the juice of 2 large lemons. Do not eat until cold. Sea moss, blanc mange and tapioca jelly are good for invalids.

One-half box or 1 oz. of gelatin, 1/2 cup cold water, 2 cups boiling water, 1 cup sugar, 3/4 cup strong coffee; soak gelatin in the cold water until dissolved. Put boiling water and sugar in a sauce pan over the fire; when the sugar is dissolved add the soaked gelatin and coffee. Strain through a flannel and turn into a mold. Make it the day before you want to use it. This recipe makes 1 qt. of jelly.