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... stewed according to this recipe will keep two years. Blackberry Jelly Five pounds of blackberries, 31b. of apples, Jib. of sugar to every pound of fruit, and half a pint of water. Put the blackberries and apples and 1 lb. of sugar into a stew- pan, and ...
... The Menu Home-Made Jellies and Preserves Blackberry Jelly Five pounds of blackberries, 3lbs. of apples, ¾lb. of sugar to every pound of fruit, and half a pint of water. Put the blackberries and apples and 1lb. of sugar into a stewpan and let it stew gently ...
... Three Autumn Menus A Luncheon Menu Omelette Oyster Croquettes Casserole of Chicken Endive Salad Blackberry Fool Mushrooms on Toast Coffee A Sunday Supper Hors-d'oeuvres V egetable Marrow Soup (Hot) Rechauffe of Fish in Shells (Hot) Cold Partridges Potato ...
... forty good-sized tomatoes closely packed in a jar. Blackberry Jelly Five pounds of blackberries, 3 lb. of apples, f lb. of sugar to every pound of fruit, and half a pint of water. Put the blackberries and apples and 1 lb. of sugar into a stewpan, and let ...
... then with parchment covers tied lightly down. Blackberry and Apple Jelly Five pounds of blackberries, 3 lbs. of apples, J lb. of sugar to every 1 lb. of fruit, and half a pint of water. Put the blackberries, the apples peeled and cored, and 1 lb. of sugar ...
... then with parchment covers tied lightly down. Blackberry and Apple Jelly Five pounds of blackberries, 3 lbs. of apples, J lb. of sugar to every x lb. of fruit, and half a pint of water. Put the blackberries, the apples peeled and cored, and 1 lb. of sugar ...
... ■feM e\ tl H I UJ A HOME-MADE JAM AND CHUTNEY Blackberry and Apple Jam Crab-Apple Jelly Vegetable Marrow Jam Ripe Tomato Chutney Green Tomato Chutney Blackberry and Apple Jam FIVE pounds of blackberries, 3 lbs. of apples, ¾ lb. of sugar to every I lb ...
... The marrow looks clear when the jam is cooked. Blackberry and Apple Jam Five pounds of blackberries, 3 lbs. of apples, J lb. of sugar to every 1 lb. of fruit and half a pint of water. Put the blackberries, the apples, peeled and cored, and 1 lb. of sugar ...
... up to their necks, putting hay between to Blackberry and Apple Jam. Quince Marmalade. Vegetable Marrow Jam To Preserve Plums for Winter Use. Crab-apple Jelly. Blackberry and Apple Jam FIVE pounds of blackberries, 3 lb. of apples, ¾ lb. of sugar to every ...
... longer. The marrow looks clear when the jam is cooked. Blackberry and Apple Jam 5 lb. of blackberries, 3 lb. of apples, lb. of sugar to every pound of fruit, and half a pint of water. Put the blackberries, the apples (peeled and cored), and 1 lb. of sugar ...
... claret, three-quarters of a pound of castor sugar, the rind and juice of one large lemon, and a teaspoonful of raspberry or blackberry jelly. Mix well together; then set the pan on a slow fire and stir the jelly till nearly boiling; then strain through muslin ...
... r^e MENU AUTUMN PRESERVES Blackberry and Apple Jam FIVE pounds of blackberries, 3 1b. of apples, ¾ 1b. of sugar to every 1 1b. of fruit, and half a pint of water. Put the blackberries, the apples, peeled and cored, and 1 1b. of sugar into a stewpan, and ...