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... pot and once. For a cold day, BRAMBLE AND UPSIDE-DOWN PUDS *3 lb. brambles ani apples, stewed in a littl loz. margarine. 1 ta: sugar. Wash the berries, slice the apples and gether in a very littl until just tender. D fruit, saving the juice, margarine ...
... at once. For a cold day, make BRAMBLE AND APPLE UPSIDE-DOWN PUDDING. iglb. brambles and iglb. apples, stewed in a little water, loz. margarine. 1 tablespoon sugar. Wash the berries, peel and slice the apples and stew together in a very little water until ...
... spring, choose horn light dishes such as cauliflower In garden, eggs with pine nut and sorrel sauce, apple and walnut tansy and rhubarb and almond Jelly. The ripeness of summer is celebrated with artichokes in red wine and mushroom vinaigrette, green pea ...
... real apples. I love the hedgerow fruits too: blackberries, elderberries and sloes. While all these goodies are peifect to eat just they are, there is a versatility in autumnal produce which makes them usehil in all sorts of recipes. Jams, jellies and chutneys ...
... cultivated blackberries, currants, damsons, gages, loganberries, plums, raspberries, strawberries, not forgetting early apples and pears. When there are windfall apples going cheaply, these can be combined with other fruits to make jams and jellies as well ...
... Consomme, Cream of Scottish Smoked Salmon, (all 425 g), Sliced Beetroot 340 g, Beetroot in Redcurrant Jelly 305 g Apricot Jam, Wild Blackberry Jelly, Scottish Raspberry Conserve, Blackcurrent Conserve, Luxury Thin Cut Seville Orange Marmalade (all 340 ...
... Consomme, Cream of Scottish Smoked Salmon, (all 425 g), Sliced Beetroot 340 g, Beetroot in Redcurrant Jelly 305 g, Apricot Jam, Wild Blackberry Jelly, Scottish Raspberry Conserve, Blackcurrent Conserve, Luxury Thin Cut Seville Orange Marmalade (all 340 ...
... varieties apart from apples and pears. After all, they are common enough in the shops. For a real change, how about growing medlar or quince, the traditional favourites for jams and jellies? The latter is also good for extra flavour in apple pies and tarts ...
... really attractive decorated with blackberries. . Bramble Jelly.—6-Ibs. blackberries, 6 medium sizel sour apples, the juice of one femon and 2 pint of water. Peel and core the apples and stew the apples and ...
... 4oz; Tomatoes Soz; Turnips 7oz; Watercress Soz. . FRUIT Avenge serving Apple, fresh or baked Soz; Apple, stewed Soz; Apricots, fresh Soz; Banana 2oz; Blackberries, fresh Soz; Blackberries, stewed 7oz; Blackcurrants or red currants, stewed 7oz; Cherries, fresh ...
... quince, they have a similar, but less intense flavour, and can be used quite successfully for jams and jellies. Blackberries have been good thi the jelly making, keen cooks wil rest away their freezers, becai of the best fruits to freeze. Of coi gorgeous ...
... point is readied. This is mosteasily tested by patting a small amount of jelly tmto a very cold metal plate. Allow to cool, then draw your finger through the jelly. When ready, the jelly will wrinkle and divide into two halves. Pot into warmed jars and add ...