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A WINTER JELLY

(Jellies) - (The International Jewish Cook Book)







One-half peck of tart apples, one quart of cranberries. Cover with cold
water and cook an hour. Strain through a jelly-bag without squeezing.
There should be about three pints of juice. Use a bowl of sugar for each
bowl of juice. When the juice is boiling add sugar which has been heated
in oven and boil twenty minutes. Skim and pour into glasses. Will fill
about seven.











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