... 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 ...

... 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 ...

... 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 ...

... accompaniment to ?? is as usual as bread sauce is with us. Cranberry jelly, too, and pickled cranberries are two delicious preparations which miy take the place of red currant jelly, and be eaten with roast mutton and dressed bare. Cranberry jam, na the ...

... mado now. Take equal weight of blackberries and jelly apples, the latter to be peeled, cored, and sliced. Stew separately in earthen jars placed in pans of boiling water. Cock the apples two hours, and the berries until tbe juice can be strained nfo through ...

... There was a e good display of fruit, and Bir IV. Hornby gained the *P frst prizes for the best show of baking and deseet v apples, and Mr Nichol second for the latter. In the ti cottagers' class, Mr NV. Hornby carried off the first b prize for the finest ...