... BLACKBERRY TARTS. Biachberries bottle very well and make an excellent jay and jelly either alone or with apples. For blackberry Jam allow one quarter of a pound of sugar and one quarter of a pound of glucose for each pound of fruit. They make very nice ...

... timbale moulds, and can be served with custard or cream. Blackberry and apple jelly can be made in the same manner, only wash the blachberries first ; it is not nccessary to peel or core the apples before boiling them, as they are rubbed through a sieve ...

... lemon juice. Apple Trifle.—Take the required quantity of sweetened stewed apple which has been passed througz a sieve; save the juice. Cut four penny sponge cakes into slices, and spread lightly with marmalade, apricot jam, or blackberry jelly ; pile up ...

... CrAB ArrLE JELLY. The following is a good recipe for Siberian crab apple jelly: Wipe the apples and cut into quarters, but do not trouble to peel or core. Allow one pint of water to Ilb. of fruit, and simmer until soft. Strain two or three times through ...

... tested on a cold saucer, put it into heated jars at once. Cover and store in a dry place. Apple and Sloc Jelly.—Six pounds of apples, 3lb. sloes. Wash the apples, cut them up roughly, and put in a preserving pan with the sloes, which have been cleared ...

... quantity to one fiint of crabs. Boil, cool, and repeat three times or until the apples look clear. Place in a jar, pour the syrup over, and tie down. BLACKBERRY JELLY, Put the blackberries in an earthern jar, cover this closely, put it in a pan of cold water and ...

... for six to twelve months. Crab Apple Jelly. —The following recipe can be used for either the Siberian or ordinary crab apple of the hedgerow . Rub each fruit' carefully with a cloth, remove the skin, and halve the crab apples; place them in a preserving ...

... and core the apples, also a good stalk of rhubarb. cut up rather small; lay the apples and the rhubarb in a preserving pan, with a quart of water for every of apples slid a good stick of rhubarb. Boil this all gently together till the apples are in a mash ...

... mould and about 1} inches deep, pressing these well into the mould ; pour in suflicient hot stewed fruit (apples and blackberries or plums and apples are (-xu-lleul‘i to fill the basin, fit a round of bread on top, and let it stand till next day, when it ...

... the jars with pu'p, and proceed as betore, Apples Special directions. T'reat as for pears but do not allow apples to pulp. Blackberries Treat as for raspberries, but they are best mixed with apples on account of their secds. Billberrics T'reat ...

... cold plate. Pour into jars, and cover down tightly. Blackberry and Apple Jam. Take equal weights of apples and blackberries, remove the stalks from the blackbowies, and peel, core, and slice the apples. For every pound of fruit allow of ...

... covered down in the same way as the jellies. &e when cold. Damsons, bullaces, and most kinds of plums make delicious cheese, as does also a mixture of blackberries and apples. Remember, when stirring jams. jellies. &c.. to use a new and freshly-scalded ...