Evening Republican, Volume 17, Number 212, Rensselaer, Jasper County, 5 September 1913 — TRY THIS APPLE MINT JELLY [ARTICLE]

TRY THIS APPLE MINT JELLY

No More Delicious Combination, for Those -Who Like Flavor, Can Be Berved With Mutton, Apple juice forms the basis of a great number of our conserves and jellies, and here is an idea that will be new and pleasing to those who dearly love, their mutton served with mint and apple jelly, as it should be. Cut apples out without paring; simply cutting out bruises and imperfect spots. Barely cover with cold water, put a cover Over the kettle and let them simmer until soft throughout; then turn into cheese cloth and drain. Measure a quart of this juice and three cups of sugar. Set the sugar in the stove oven, spread on a shallow dish. Place the juice on to boil with the fresh, tender leaves from a bunch of mint. Cook 20 minutes at a boil; strain out the leaves; add the hot sugar and boil until the syrup will jell when tested on a cold saucer. If you wish the pretty green color or the mint jelly served you at the tearoom table, use a little, as it must be a dainty tint. Pour into glasses same as other jelly. A pretty fancy is to use tiny tumblers or glasses such aB the imported bar-le-duc comes in. One of these can be served to 'feach guestor member of the family.