Show apple paste pare core and cut up the apples not into slices weigh them and allow ono one pound of the best lump sugar to every pound of fruit put the apples into a jar set in the oven and took cook until quite soft boll boil the th sugar to a allowing a breakfast cup of if katr to every two pounds of sugar drop in your apples and add a teacupful of marmalade and a little grated ginger let all simmer for ten min ates wet your shapes with spirits then fill them with paste the jolly jelly will then turn out firm and keep for many years if stored lu in a dry place |