... always be taken in using chloroform. APPLE CHEESE.—Two pounds of apples, one pound of loaf sugar, the rind and juice of one lemon. Peel and core the apples, grate the rind of lemon, and squeeze the juice. Cut up the apples in pieces, and cook them gently with ...

... —Gather the blackberries on a dry day. Pick. wash, and weigh the fruit, and to 2lb of blackberries allow 11b. of preserving sugar; pot them into a preserving pan and let them boil gently for about three-quarters of an hour, until some will jelly when cooled ...

... gently for three or four hours. When tender, remove them into a dish and pour the liquor over them. Apple Jelly.—Core and pare some nice dessert apples, allowing about twenty to a pint and a half of water, in which boil them until tender. Strain the liquor ...

... the akin, slice and servo with cream and sugar. Prepared is this manner, many prefer them to the peach. APPLE CHEESE CAKES.—Take a 21b. tin of apples and beat them smooth with a wooden spoon, adding sugar to taste. Stir in the juice and grated rind of half ...

... Jnizy.—Quinces are unfortunately aa uncommon they are delicious ; one added to an apple tart gives it an exquisite flavour. They are also extremely good made into • jelly thus: Feel, core, and slice as many quinces you have to use, and put them in a preserving ...