... in stealing quantity of apples from a garden at Byron Hill, Harrow, and damaging a fence, the property of Mra. Harrison. —P.C. Noble, 353 X, said his attention was drawn to defendants, two of whom were in the garden picking apples, and the third on the ...

... the fruit, apples, blackberries, or whatever it may be, in a jar ; set this in a vessel of lukewarm water; cover it closely, put it over the fire, and let the water boil till the fruit is reduced to a pulp. Strain it all through a coarse jelly bag, emptying ...

... directed. A few drops of cochineal will improve the colour of apple jelly. Siberian crab apples yield a very fine jelly in appearance and taste. Prscx Jitur.—Remove the skins if you wish to have the jelly of a very delicate flavour, but ...

... trouble. When red currants aro no longer available, blasts currants. blackberries, quinces, plums, aprione. kc.. can all be used with equal mucous. APPti Jeu.r.—Take about 30 large apples, and rub them thoroughly with& clean cloth; do not peel them, quarter ...

... quite worth the trouble. When red currants are no lender available, black cuirants, blackberries, quinces, plums, apricots, &c., can all used with equal success. Apple Jelly.— Take about 30 large appplei, and rub them thoroughly with clean cloth; not peel ...

... for more water must not be added. Let the Apples remain until next day ; then strain by placing a canvas strainer in a collander, press the apples tightly -with both hands, but do not allow a particle of the apple pulp to escape. Boil the juice quickly so ...

... Desserts PLAIN FARR. Baked trout. Roast trove. Fillet of beef. Aubergines. Potatoes. French beans. Mixed fruit jelly. Blackberry and apple pie. Cream. Cheese. Dessert. Coffee. ...

... for copying here for you. The first is for blackberry cheese, a solid kind of jelly: To every pound of blackberries add six large sour apples and three-quarters of a pound of cane sugar. Peel and core the apples, put tb , ml with the berries ...

... Recipe No. 1. Put the blackberries in the preserving-pan, and put it on the stove hot plate ; when the juice is extracted, quarter the peeled apples; put them in the pan with the berries. • Boil all together till well done, strain the whole through a ...

... some of the following recipes may be new and welcome: BLANC NI ANUE.—In three-quarters of a pint of clear blackberry jam, strained as if for jelly, dissolve an ounce of gelatine ; add soz. of sugar, broken small, and give the whole a boil. Pass:through ...

... (who during yester- day afternoon delivered a lecture on Crinums) obtained a highly commended r ' for some pots of blackberry jelly, as did also Mr. Edmonds, of Liverpool-road, for West Indian preserves, chutnees and the like. Certificates of merit ...

... who like the flavour of apples with blackberries should select good cooking apples, the sharper sorts being the best to use, but they must be, ripe or they will not boil evenly. Pare, quarter. and core, and 'lice up the apple+ very thinly, then weigh ...