... crusts in it to keep the front ri‘ing unduly. and cold fill with the blackberries and syrup. Stand aside awhile to set. Blackberry Fool. Stew some ripe blackberries with plenty of cigar and very little water. and simmer the blackberries gently until t e ...

... in it to keep pastry from rising unduly and when cold fill with the black-1 terries and syrup Stand aside a while set Blackberry Fool Stew some ripe blackberries with plenty of sugar very little water and simmer blackberries gently until tender Rub them ...

... a ha.: sieve, measure and allow one pound of sugar to each pint. Peel and core the apples and cut into small pieces. Blackberry FooL--Stew some ripe blackberries with plenty of sugar and very little water. and simmer the blackberries gently until tender ...

... georgette). and the blackberries and syrup. F.tand • Pr• those of net are aside a w alla to set . in. at. times attrac- Blackberry Fool.—litaw some ripe sieve. mei. tively edged with blackberries with plenty of sugar and sugar to ea. satin ribbons of very ...

... with crusts in it to keep pastry from rising unduly when fill with the blackberries and syrup Stand aside a while set Blackberry Fool— Stew some ripe blackberries with plenty of sugar and very little water and simmer blackberries gently until tender them ...

... keep the pastry front riKing, unduly, and when cold fill with the blackberries and syrup. .Stand aside a while to set. BLACKBERRY FOOL.—Stew some ripe blackberries with plenty of sugar and very little water, and simmer the blackberries gently until tender ...

... enamelled cooking utensils grease the inside of each with fat. This prevents the enamel from cracking and eliipping quickly. Blackberry Fool.—Stew some ripe blackberries with plenty of sugar and very little water, and simmer the blackberries gently until tender ...

... Blackberry Fool Stow sorao ripe blackberries with plenty of sugar and very little water. Simmer gently until tender. Rub them through a sieve and stir in one gill of custard or creain. Serve It ken cold.—D. Sanderson, Eaglescliffe. ...

... smooth paste, and add to the rice and milk. Cook until quite thick, add sugar to taste and a few drops of vanilla essence. Blackberry Fool. Put about a pound each of fresh ripe fruit and sugar into a saucepan with a little water. Cook to a pulp, then rub through ...

... prints from the block, which will, then be destroyed. * Blackberry Fool * * My recent paragraph to the effect that blackberries are still being picked prompts a correspondent to ask why blackberry fool, so often served in Norway, Sweden and Den• mark, is ...

... to keep the pastry from rising unduly, and when cold All with the blackberries and syrup. Stand aside rchile to *et. Blackberry Fool. Stew some ripe blackberries with plenty of sugar and very little water, and strainer the blackberries gently until tinder ...

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