... h; roast mutton-currant jelly; boiled mutton—caper sauce; roast pork—apple sauce; roast lamb —mint sauce; roast goose—apple sauce; roast turkey—oyster sauce; roast chicken bread sance; venison or wild dnek—black currant jelly; compote of pigeons—mushroom ...

... Greenfield; drained honey, Mrs Kirton, 13althengie ; home-made estopberry jelly, Mrs Reid ; do blackberry jelly, Mary Reid, Thornybank ; do green gooseberry jelly, Mrs Reid; apple jolly, Mary Reid; marmalade, Mrs Milne, Balthangie ; flour ...

... gently for forty minutes. Remove tbe stalks from six pounds of sound blackberries, which are only ripe, and put them into the stewpan containing the vinegar, two pounds of chopped apple, from wbich tne peel lias been removed, and after letting the fruit ...

... confined to crofters (special from Bev.MrWebster) —Mrs Mudie. Strawberry jam (special from Mrs Ouchterlony)—Miss Forrest. Blackberry jelly— Ist, Eliza B. Hunter, Bonnington ; 2nd, Jane A. Craig, Arbirlot; 3rd, Mrs Fearn, Three-mile Wood. AND KNITTING. White ...

... Maud. - - - - - - • HOMY Arm JAffifi.—By Messrs Moir Bros., Aberdeen, tray containing jar each, red currant jelly, apply jelly, black currant jelly, (4 entries), Mrs Ironside, Rose Cottage, Maud; Messrs Moir Bros., jar jams each, black currant, straw and ...

... birds are feasting. The purple-black sloe, allied with gin, yields a very respectable liqueur. The rosy crab apple may be turned into a delicate jelly with a suspicion of acid very agreeable to some palates. In Scotland the mountain ash berries are used for ...

... about three-qua ten of as boar, math some will jelly when cooled s MOM. Skin warn whilst it is boiling. - BLACIIIIWT AND JAN.—IMO a stewpaa pat an equal qnsntitv of picked blackberries and sharp devoured apples. that been O ared cored, and sliced :to ever ...

... of orange', apples. pineapple, and The fruit should be lee and ripe. Prepare the oranges as dmirribed above peel, core, and slice the apples; see tinned pineapple and cut it into neat shoes ; peel end nut the bananas. Remember cut apples soon go a bad ...

... hours. This makes an exceptionally delicioss pudding. Apples for keeping should be laid on a dry floor for three weeksmay then be packed away in layers, 1 1 i rl e a dry straw between them. Each apple should be rubbed with a dry cloth as it is put away ...

... gently lor forty minutes. Remove the stalks from eix pounds of sound blackberries, which are only just ripe, and put into the stew pan containing the vinegar, with two pounds ot chopped apple, from which the pet i has been r moved, and after letting the fruit ...

... —Gather the blackberries on dry day. Pick, wash, and weigh the frui,and to every ‘glb. of blackberries allow Ilb. of ptfuninl sugar; put them into & preserving pan and let them boil gsnlzly for about throe-quarters of an hour, until some will jelly when cooled ...

... sub-acid fruits— such as peaches apples etc Still of us have been taught eating fruit before breakfast is highly dangerous How the idea originated not know but it is certainly great error contrary to both reason and facts The apple is one of the best of fruits ...