Apple Jelly.—Wipe, quarter, stalk, and core the apples, also wipe a good stalk of rhubarb and cut it into pieces, then place both these into the preserving pan with two pints of water for 4lb. of apples and a good stick of rhubarb; boil it all gently together for ten minutes, or until the apples are quite in a mash; now turn it into the jelly bag and finish off precisely as for other jellies.