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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

CRAB APPLE JELLY #1
 
 
 Take as many crab apples as wanted, put in a kettle, cover with water and boil until tender. Put in a colander or jelly bag, let stand and drain over night. Take 1 pint of sugar to 1 pint of juice and boil rapidly until it jells.

Sister J. W. Brooks, Independence, Oregon.
 
 

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