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... BLACKBERRY JELLY. For every four pound of blackberries, half « pint water. For ©ach pint of juice, threequarters of a pound of loaf sugar. stalk? and carefully look over the But in preserving pan with the necessary quantity of water, and boil until the ...
... BLACKBERRY CHEESE. Take six pounds of blackberries ,nd six pounds of apples, sliced, not peeled. Simmer the fruit a preserving pan until it is reduced to soft pulp, and then strain through a sieve. every pound fruit add the juice of a lemon and threequarters ...
... bud till the eyropwtU Jelly. By new all the blackberry a retuned edited the obyovemeasebke med.. Blattlbre add Apple Jam.—Tak• ut Maskharm. cook them well sauspaa till they are tender. No. wash them to add Lb. 4 rood cooties apples. previously • Pull ...
... container 9d per lb. Damson, piom. blackberry and apple, black currant end apple. raspberry and apple. strawberry mad apple--11b Old, 21b is 5 4d. 311, 2 144. 4lb 2. 16d, 71b is 1144; if sold without container per lb. Plum and ...
... n Hearts or Apple Pulp Suga row, blackberry, and apple (or lemon sholuld be together boiled with water, sed through a sieve to remove pips ks. The sugar should then be a«filed esulting pulp, and the whole boiled iall sample taken out and placed on late ...
... /E YOl IN YOUR E. I'ot ricli Blackberry anil Apple Jam ? Mac ripe berries: nut cheap, unripe red be. indigestible; and from fine I',rainier and I.ord , hare been boiled down to nicely set jelly. apples were over half a pound in weight.) FINE JAM.” ORDER ...
... 10 Ib. Marrow; 14 Ib. Blackbery ; 4 Ib. Lemon Hearts or Apple Pulp ; 11 Ib. Sugar. The marrow, blackberry, and apple (or lemon hearts) should be together boiled with water, and passed through a sieve to remove pips and stalks. The sugar should then be ...
... HAVE IN jUR pantry ,r«7 >ad Apple Jem? Mede from teelly bieck, ,t those cheep, unripe red berries, wfafee are so ,od from fine Bramlejr aad Lord Derby apples, which jiled down to nicely set jelly. (Hundreds of these « over half a pound in weight.) FINE ...
... RECIPES. BLACKBERRY JELL Y. For every four pounds of Blackberries, half a pint of water, for each pint of juice, three quarters of a pound of loaf sugar. Remove the stalks and carefully look over the fruit. Prit it in the preserving pan with the necessary ...
... Recipe. Blackberries should not, in these tipirs of shortage, be made into jelly, since they lose much food volume in the process. They make an excellent jam by themselves, or in conjunction with apples or marrows. A useful recipe for blackberry and apple ...
... A Recipe. Blackberries should not, in these times shortage be made into jelly, since they lode much food volume in the process. They nake an excellent jam by themselves, or be conjunction with apples or marrows. A useful recipe for blackberry and !pple ...
... 10}d for 1b.—Blackberry, greengage, logan- currant, rasp! and gooseberry, straw’ 10d for Tib. ‘and apple, goose- and plum 94d’ for 1lb.—Damson, plum, biackberry and apple, raspberry and apple, black currant and apple, stra whe and ...