... Apples in blackberry jelly redients sized apples blackberrie oz, gelatine 4 medium Ib. ripe white of an 1 oz. caster sugar Peel the apples and remove the cores carefully 0 that the apph are not pour the ...

... BLACKBERRY AND APPLE JELLY. Clean four pounds of blackberries. Put them into a preserving pan with one and a half pounds of apples, washed and cut into slices, but not peeled or cored. Add half pint of water and the juice of one lemon. Boil ...

... APPLE AND BLACKBERRY JELLY. Take equal quantities of cooking apples and birekberries. Cut apples into slices (do not peel or core'. put both in the jelly pan, and just cover them with water. Boil both together ...

... BLACKBERRY AND APPLE JELLY. To every six pounds of , blackberrics add three pounds cf sipples, coyed and sliced. Put the fruit into a prest , rvirg pan .wlth sufficient cold water).o cover them. Boil lii quite soft, then drain '.cio uice froni th , fruit ...

... BLACKBERRY AND CRAB APPLE JELLY WWASH and stalk 2lbs. of c Boil in 14 pinta of watei der. Strain well through flne Take 311 m. of rips blackberrii In the strained juice of apple juice of one lesnon and anotl water. Boil until the juice i from the blackberries ...

... Apple Jelly Gooseberry Jelly Blackberry Red Currant Black Currant Jelly „ Strawberry Jam Stone Jar LIPTON Lid. ...

... Apple Jelly - goo6eberry Jelly Blackberry Red Currant ...

... Blackberry „ Apple Jelly Orange Marmalade - executed UM CONSTANT USE roe 100 rams. in rotation. Holt's Whooping Cough Specific, ...

... BLACKBERRY JELLY. ' As a preserve blackberry jelly is much superior in every way to blackberry jam. Indeed, if it be not vandalism to quote the poets in connection with cooking, that the jam as compared with :the ...

... BLACKBERRY JELLY. Now Is Hie Time For— Blackberries arc now be had for the picking, and thrifty housewives stocking the store cupboard with those two dclicacics, blackberry jelly and apple and bramble ...

... FACTS delicious blackberry and apple jelly. Apple pulp This is a quick and easy way of preserv* ing apples. A large quantity of fruit can be stored in each jar and used later on for making apple pies and ...

... occasionally with a wooden spoon, and take off the arum as rises. This jelly, when cooled, is a pretty bright red, and of a delicious flavour. APPLE SPONGE. Peel and quarter 2lbs. of apples, and place in pic-dish ; take 6ozs. flour. 2ozs. of castor sugar, ...