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Apple Jelly No 1

(Confectionary.) - (The Lady's Own Cookery Book)

Pare and slice pippins, or sharp apples, into a stewpan, with just as

much water as will cover them; boil them as fast as possible till half

the liquid is wasted; then strain them through a jelly-bag, and to every

pint of juice put three quarters of a pound of sugar. Boil it again till

it becomes jelly; put lemon-juice and lemon-peel to the palate. Some

threads of lemon-peel should remain in the jelly.

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