... Rubus o(ticus, which, if not actually the blackberry of modern times, was probably similar to it. Then, again, the extract of black- berries is admitted oin all sides to be capable of being transformed into a jelly far surpassing in -xcellence the juice ...

... iewv minutes longer until it will jelly, and strain over the fruit. Crab Jelly is, after all, only a variety of Apple Jelly. When mentioning it, therefore, it is excusable to say that apple jam made of good cooking ...

... of water with one part of the liquid. /arkiee rp Apple Jaon (a homely but most delicious pre- ?? equal quantities of blackberries and apples, and be sure that the blackberries are ripe. Weigh the Apples after they ate pared, cored, and cut ...

... notice. It is that the best apples and those which keep best ripen late. With other treits the reverse is the case. For housekeepers, apples may be divided into two great classes-cooking apples end eating apples. The cookine apples are for ...

... which will come out clean and fresh. Blackberries are in splendid condition for preserving this year. They make a delicious jelly in conjunction with apples :-Put four pounds of blackberries, and two of cooking apples, peeled and cored, in a ...

... alteration and improve. ment. Blackberry and Apple Preserves.-Talke equal weights of blackberries and jelly apples, the latter peeled, cored, and silced. Stew separately in earthenware jars placed in pans of boiling water- Cook the ...

... Tie tightly and boil ori 1 ?? One nAOUr. 8e VUWill ountcer cd nile Sugar, rurained and ilavohrcd. h ail Bol Blackberry Jelly. Biupthe blackberries in a stone crock.a ?? the juice, land to every pint allow one vith t~oand of Sugar. fleat the saugr in the ...

... Ornament being valuable that the fashion in such neckliges is rapidly getting vulgarised. Apple Jelly.-Apples to be cut up in quarters (not peeled or cored): 61b apples to be boiled with three pints of water, without sugar. Strain in canvas bags, The syrup ...

... puddings covered with cream, or in the popular jam and jelly. In Scotland the latter always contains-a percentage of apple and occasionally quince or barberry. In Ireland until a few years ago the blackberry hung urnoticed and utiregarded on the hedges, the ...

... has reached Quebec in safety. iarcter's New Season's Parm, Apple Jelly is free from artifacial colorinng, the naturae ?? of the fruit only being preserved. ?? Now aeseen's Blackberry Jelly now Ared; great delicay, W ...

... minutes, pour it into pots, and tie down when cold, d JELLY.-Put tile berries into the preerv ing pan d. with their -eight of sugar, boil anl skism till it we, crill jelly, then run it through a jelly bag, being ce. careful not to press it while passing ...

... good large cook. te'd ing apple. Cut it into small pieces, and boil iu half of a pint of water until it is soft. Then strain off the 2ad water, add a lump of sugar, and serve cold or iced. - Two cloves may be boiled with the apple. ian YonUviix Aman-Pir ...