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The Menu; HOME-MADE JAMS, JELLIES, AND PRESERVES

... 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 ...

Published: Wednesday 16 August 1911
Newspaper: The Bystander
County: London, England
Type: Article | Words: 602 | Page: 52 | Tags: Recipe 

The Menu: Home-Made Jellies and Preserves: Blackberry Jelly

... 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 ...

Published: Wednesday 09 October 1912
Newspaper: The Bystander
County: London, England
Type: Article | Words: 621 | Page: 66 | Tags: Recipe 

Three Autumn Menus: Casserole of Chicken

... 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 ...

Published: Wednesday 17 September 1913
Newspaper: The Bystander
County: London, England
Type: Article | Words: 536 | Page: 62 | Tags: Recipe 

The Menu: Some Recipes for Chutney

... 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 ...

Published: Wednesday 09 September 1914
Newspaper: The Bystander
County: London, England
Type: Article | Words: 514 | Page: 40 | Tags: Recipe 

The Menu: Home-Made Jams, Preserves, and Jellies

... 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 ...

Published: Wednesday 18 August 1915
Newspaper: The Bystander
County: London, England
Type: Article | Words: 682 | Page: 48 | Tags: Recipe 

The Menu: Home-Made Jams, Preserves, and Jellies

... 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 ...

Published: Wednesday 18 August 1915
Newspaper: The Bystander
County: London, England
Type: Article | Words: 684 | Page: 48 | Tags: Recipe 

The Menu: HOME-MADE JAM AND CHUTNEY

... ■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 ...

Published: Wednesday 10 October 1923
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 558 | Page: 90 | Tags: Illustrations  Recipe 

MENU: HOME-MADE JAMS AND JELLIES; Vegetable Marrow Jam

... 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 ...

Published: Wednesday 09 September 1925
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 610 | Page: 74 | Tags: Illustrations  Recipe 

The MENU: AUTUMN PRESERVES; Blackberry and Apple Jam

... 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 ...

Published: Wednesday 08 September 1926
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 507 | Page: 74 | Tags: Illustrations  Recipe 

The MENU: HOME-MADE JAMS; Vegetable Marrow Jam

... 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 ...

Published: Wednesday 14 September 1927
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 435 | Page: 60 | Tags: Illustrations  Recipe 

The MENU: DANCE REFRESHMENTS

... 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 ...

Published: Wednesday 25 January 1928
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 484 | Page: 58 | Tags: Illustrations  Recipe 

The MENU: AUTUMN PRESERVES

... 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 ...

Published: Wednesday 05 September 1928
Newspaper: The Bystander
County: London, England
Type: Illustrated | Words: 447 | Page: 64 | Tags: Illustrations  Recipe