The preparation of black currants is the same as that of red currants. See Currant Jelly, No. 40. No. 42—ROSE JELLY. 2 lbs. of green apples 3 pts. of water 1 lb. of red currants 1 pt. of rose water 1 drop of oil of roses 3 lbs. of sugar Preparation: Wash the unpeeled apples, cut them up and boil without stirring, in a covered kettle with 3 pts. of water until they are soft. When nearly done, put in the currants and boil a while until the berries burst. Now pour the whole mass into a white muslin bag and let the juice run into a dish. Let it stand for a while, then carefully pour it off the settlings into the preserve kettle. Add the sugar and rosewater and boil until it jellies when cold. Stir in the drop of rose oil, fill the jelly into glasses, let it get cold, cover them with paraffine or tie them up. No. 43—BLUEBERRY JELLY. 1 lb. of blueberry juice 1 lb. of sugar Juice of 1 lemon Preparation: The preparation of blueberry jelly is the same as that of Currant Jelly, see No. 40. No. 44—APPLE JELLY. 8 lbs. of sweet-sour apples 4 qts. of water 4 lbs. of sugar ½ pt. of white wine 4 tbsps. of lemon juice ½ vanilla bean or 1 tbsp. of vanilla essence Brandy paper Preparation: Wash and quarter the unpeeled apples and boil slowly in 4 qts. of water until tender, but do not stir them. Then pour the mass into a muslin bag and let the juice run into a dish. When settled, pour the juice into the kettle and boil down to one-half the quantity. Then add sugar, wine, lemon juice and vanilla and cook until it jellies; fill it into glasses, when cold, cover with a piece of brandy paper and tie them tightly. No. 45—CRAB APPLE JELLY. 1 cup of crab apple juice Water 1 cup of sugar Vanilla to taste Brandy paper Preparation: Wash and quarter the crab apples, put on with water to barely cover the apples, then cover the kettle and cook until tender. When they are done, pour them into a white muslin bag and let the juice run into a dish. Carefully pour the juice off the settlings, add to each cup of juice one cup of sugar, put in vanilla as much as you like and boil the whole to jelly, which will take about 10 minutes. Pour it into glasses or jars, when cold, cover with a brandy paper and close up tightly. No. 46—QUINCE JELLY. 8 lbs. of quinces 4 qts. of water 4 lbs. of sugar 4 tbsps. of lemon juice Brandy paper Preparation: The preparation is the same as that of apple jelly. See No. 44, Apple Jelly. No. 47—PEACH MARMALADE. 1 lb. of peaches ¾ lb. of sugar ¾ cup of water Brandy paper Preparation: The peaches are peeled very thin, cut into pieces and boiled in the water until soft. Rub through a sieve. Moisten the sugar with water and boil 5 minutes, skim it, add the fruit and boil 20 minutes, stirring constantly. Pour it into glasses or jars, cover with a brandy paper when cold and close up the glasses or jars tightly.