Pickled Onions Recipe

From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
Wash and quarter large Siberian crabs, but do not core; cover to the
depth of an inch or two with cold water and cook to a mush; pour into
a coarse cotton bag or strainer, and, when cool enough, press or
squeeze hard to extract all of the juice. Take a piece of fine Swiss
muslin or crinoline, wring out of water, spread over colander placed
over a crock, and with a cup dip the juice slowly in, allowing plenty
of time to run through; repeat this process twice, rinsing the muslin
frequently. Allow the strained juice of four lemons to a peck of
apples and three-quarters of a pound of sugar to each pint of juice.
Boil the juice from ten to twenty minutes; while boiling, sift in the
sugar slowly, stirring constantly, and boil five minutes longer. This
is generally sufficient, but it is always safer to "try it" and
ascertain whether it will jelly. This will make a clear, sparkling
jelly.--_From Practical Housekeeping Cook Book._
The jelly is excellent.

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