... 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 ...

... Very nice Table-Jellies may also be made fruit syrups (diluted with an equal quantit water), and also with the juice of tinned a7 pears, peaches, apricots, pine-apples, &c., pr ing the jellies in the same manner as above. Orange Jelly.-Take nearly 2 oz ...

... NKW SEASON'S PCRE APPLE JELLY SAILING, Nov 13.—Sunrise, Drogheda, coal. j HARTLEYS NKW SEASON'S PCEtE APPLE JELLY is tree from artificial colouring, the natural tint of the frui only being preserved. Hartley's New Seasons Blackberry ...

... 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 ...

... overflowing, We wou!d cry, 'rorsrive Forget! BLACKBERRIES. are now fast ripening, and such good puddings may be made of them, mixed with apple, and put into a suet crust. Also jelly made of apple and blackberries is one of the nicest and ...

... 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 ...