... jelly. The insipidity of blackberry juice is partially removed by the fldition lemon juice. Apples are sometimes cooked ith blackberries for this purpose. But, as rule, children have no fault to find with pure blackberry jam or conserve. ...

... grow they are ..gathered for use at the present day, although they are less prized than formerly. . ..Bilberry Jam. To make bilberry jam allow two pounds of sugar to four pounds of fruit, moisten . the sugar with wine, and let the syrup boil (or few ...

... further, Strain for use. Blackberry Jam. Moihbb (Abbaydale).—This will bo found cheap and wholesome preserve; it mixed with apples will greatly relieved of the insipid flatness frequently complained of. Any sharp-flavoured apple will do, but the Wellington ...

... Blackberry Jam. A Mother (Abbeydale).—This will be found cheap and wholesome preserve, and mixed with apples will be greatly relieved the insipid flatness frequently complained of. Any sharp-flavoured apple will do. but the Wellington or JJumdoro’s seedling ...

... For BLACKBERRY JAM the following will be found an inexpensive and wholesome preserve, and if mixed with apples will be greatly relieved the insipid flatness so frequently complained of. Any kind of sharp flavoured apple will do. The ...

... separately in earthenware jar, placed in a pan boiling water; thb apples for two hours, and the blackberries until the juice can be poured off through strainer. Mix the apple pulp and blackberry juice; put the whole into a preserving pan Containing a weight ...

... elderberries and blackberries are now in prime condition, and should be turned to account shortly, or it will be too late to utilise these inexpensive autumn fruits. Blackberry and Apple Preserve.—Take equal weights of blackberries and jelly ...

... boil for an hour; crack a few the stones, and add the kernels the jam; pour the jam into pots, 'andooveft Blackberry Cheese. Three pounds of apples peeled and cored, three pounds blackberries. To each pound of pulp auow three-quarters abound ...

... Butter. 0 1 li Tea . . . 0 0 4i Milk (Condensed) . 0 0 5i Sugar 0 0 5 I Coffee and Cocos , 0 0 f>i Bacon . . _ 0 10 Treacle or Jam . 0 0 6 Fish . . . 0 0 Cheese 0 0 Tobacco 0 0 7 Materials for large cake, fruit pie, and puddings each week: Lard 3d,, margarine ...

... shall not be’ much further delayed, and you may look for the list of names in a week or Blackberry. Jam. each pound blackberries allow a quarter pound of apples, out for tarts, and. to each pound such mixed fruit add three quarters of pound of sugar ...

... pulp to the saucepan and boil just long enough to melt the sugar. Pour into a mould, and set in a cool place till firm. Blackberry Jam. The fruit should quite dry and ripe when gathered. Pick off the stalks, weigh it, and allow three-quarters of a pound ...

... and a little fruit, and we pick a lot of blackberries in the autumn that make a nice change stewed or made into jam, and sometimes we get a pot of apples given to us, all of which makes nice change. When I make jam and have to buy sugar, have to do without ...