Wash, quarter and core, but do not peel, a quantity of the best sour apples, put in a porcelain-lined kettle and pour on water to nearly, but not quite cover the apples, which should be quite firm (as only such can be successfully used for jelly); if at all mellow, use less water. Boil until tender, strain through a flannel jelly-bag, but do not squeeze if you desire the most delicate jelly, as by squeezing, enough pulp will be forced through the bag to give the jelly a cloudy appearance, though the flavor will not be at all injured. Measure the juice and return to the kettle, boil 5 minutes and then add 1 pt. of granulated sugar for every pt. of juice and boil again, test by dropping from the end of the spoon into cold water; if it goes to the bottom it has boiled long enough (usually about 15 minutes); remove from the fire the instant it jellies, as too much boiling is ruinous; pour into moulds and seal as soon as cold. This is a very delicate and delicious jelly which can be made at any time during the fall and winter months, after the hurry and rush of summer canning and preserving is over, and no housewife who once succeeds in making a perfect article of apple jelly will ever after omit it from her larder. - Mrs. C. A. Armstrong, Oaklawn, 111.