... the flavour of the Himalayan Blackberry is poor. So it is when eaten raw. and so, too, are most blackberries, even the wi:d hedge ones. But I do not regard any of them as fruits to eat raw. * * * * * * BLACKBERRY and apple pie is good, but. oh, those But ...

... scent of a might have been a bull had year the blackberry season * * * basket of freshly - gathered things been otherwise, whilst seems to be unusually late. blackberries all warm from the .BLACKBERRY and apple pie with the females of our * * * sun? is good ...

... but use it to make a Jelly (raspberry or olackcurrant flavoured jelly will combine well with the blackberry Juice):— Ipt. blackberry juice 1 pint double thick 1 raspberry or custard blackcurrant Jelly Make up ...

... Operation Jams and Jellies TOW when the gardener can sometimes sit and look at the garden comes a extra job for the cook The jams and jellies that we can squeeze from the sugar ration must made as the fruit comes along Success in jam or jelly-making is easily ...

... of both mushrooms and blackberries. Field blackberries have a sharp flavour, but they are often not as large or juicy as cultivated blackberries. and therefore are best used for their juice in jellies or combined with early apples in pies ...

... fruit in tins. Blackberry Jelly By E. F. Whitehead 41b. blackberries pint water 11b. sour apples Sugar—preferably (Crab apples ars loaf- 3 4 1b. to 1 excellent) pint juice Cut up the apples but do not peel or ...

... provided from two small plots consist of preserved eggs, honey, mint jelly, apple jelly, red currant jelly, loganberry jelly, strawberry jam, raspberry jam, apple chutney and ...

... since June. We go on a blackberrying expedition, with visions of that wonderful autumnal puddingboiled blackberry and apple. But no. On the kitchen table comes a fine array of bottled blackberries, bramble jelly and ...

... bright yellow and brilliant pink. We learned to make Crab-apple Jelly, in exactly the same way as blackberry jelly cooking the fruit until squashy and straining it through muslin. The result is a jelly of a clear pinkish red, with delicate ...

... bright yellow and brilliant pink. We learned to make Crab-apple Jelly. in exactly the same way as blackberry Jelly cooking the fruit until squashy and straining it through muslin. The result is a Jelly of a clear pinkish red, with delicate ...

... since June. We go on a blackberrying expedition. with visions of that wonderful autumnal puddingboiled blackberry and apple. But no. On the kitchen table comes a fine array of bottled blackberries, bramble jelly and ...

... and even fruit in tins. Blackberry Jelly 403, blackberries pint water 11b. so apples Sugar—preferably (Crab a pp les are lonf- 1b. to 1 excellent) pint juice Cut up the apples but do not peel or core them. Wash the ...