and the skins should be boiled with the fruit.  Apple jam is made of the fruit after the juice has been drawn off for jelly.  Economical housekeepers will find that very excellent jelly can be made of apple parings, so that where apples in any quantity have been used for pies and tarts the skins can be stewed in sufficient water to cover them, and when the liquor is strongly flavoured it can be strained and boiled with sugar to a jelly.  To make apple jelly, pare, core and slice the apples and put them into a preserving-pan with enough water to cover them.  Stir them occasionally and stew gently till the apples have fallen, then turn all into a jelly-bag and strain away the juice, but do not squeeze or press the pulp.  Measure the liquid and allow a pound of sugar to a pint of juice.  Put both juice and sugar back into the preserving-pan, and, if liked, add one or two cloves tied in muslin, or two or three inches of lemon-rind.  Boil gently and skim carefully for about half an hour, or till a little of the jelly put upon a plate will set.  Pour it while hot into jars, and when cold and stiff cover down in the usual way.  If yellow jelly is wanted a pinch of saffron tied in muslin should be boiled with the juice.  To make apple jam, weigh the apple pulp after the juice has been drawn from it, rub it through a hair sieve, and allow one pound of sugar to one pint of pulp, and the grated rind of a lemon to three pints of pulp.  Boil all gently together till the jam will set when a little is put on a plate.  Apple jam is sometimes flavoured with vanilla instead of lemon.”

DAMSON JELLY.—­Damson jelly can be made in two ways.  The juice can be boiled with sugar till it gets like red currant jelly, or the juice of the damsons can be sweetened with less sugar and thickened with corn-flour.  In order to extract the juice from damsons they should be sliced and placed in a jar or basin and put in the oven.  They are best left in the oven all night.  If the mould of jelly is made in a round basin, a single whole damson can be placed on the top of the mould and green leaves placed round the base.

PINE-APPLE JELLY.—­The syrup from a preserved pine, should the pine-apple itself be used for mixing with other fruits, or for ornamental purposes, can be utilised by being made into a mould of jelly and by being thickened with corn-flour.  It will bear the addition of a little water.

APRICOT JELLY.—­The juice from tinned apricots can be treated like that of pine-apple.  When a mixture of fruits is served in a large bowl, the syrup from tinned fruits should not be added, but at the same time, of course, should be used in some other way.

MULBERRY JELLY.—­Mullberries, of course, would not be bought for the purpose, but those who possess a mulberry tree in their garden will do well to utilise what are called windfalls by making mulberry jelly.  The juice can be extracted by placing the fruit in a jar and putting it in the oven; sugar must be added, and the juice thickened with corn-flour.  There are few other ways of using unripe mulberries.