... in a moderate oven for half an hour. BLACKBERRY AND APPLE JAM.—Allow equal quantities of blackberries and apples, and sugar to each pound of fruit. l'eel, core and slice the apples, wash and stalk the ...

... tho jelly sets when tested. Put into small pots and cover. BLACKBERRY CHARLOTTE.—Ono pound of blackberries, pies. ill,. sugar, two or three spoonfuls of apricot jam, some slices of bread and butt i.e. a cupful of water. Pare, core and slice apples. put ...

... quartered apples, and simmer until the apples are soft. Stir inilb. of sugar, stirring until the sugar has melted, then boil fast while stirring for 20 minutes. Pot and cover. CRAB A PPLE JELLY.—Chooee crab apples ripe and rosy-red so that the ...

... Recipe. Blackberries should not, in these times of shortage, be made into jelly, since they lose much food volume in the process. They make an excellent jam by themselves, or in conjunction with apples or marrows. A useful recipe for blackberry and apple ...

... and tie down. BLAMED/DAY AND APPLI JELLY.—lngrethents : Elba. blackberries, 11b. cooking apples. 411 m. sugar, 1 pint water. Stew the apples and blackberries together in the water. Allow to drip all night through a ...

... very useful when the plumber cannot come immediately to repair the damage. NOW BLACKBERRIES ARE IN SEASON! BLACKBIRRY JELLY (l).—Crush in a mortar three . pounds of blackberries, place them in a basin, and this in another of hot water to extract the juice ...

... ed wool or in soft knitting string. WHAT YOU CAN DO WITH BLACKBERRIES AND APPLES. BLACKBERRY AND Anna SUNIIIER PUDDING. —Peel, cure and slice some cooking apples, wash some ripe . blackberries, and stew both fruits together in a jar in the ...

... carefully when the scum becomes thick and lumpy. BLACKBERRY AND APPLR Jan.—Required : 411). blackberries, 21b. apples, 616. sugar. Enough water to dissolve the sugar. Vie ash the blackberries, peel and core the apples. Place in the ...

... BLACK MIRY JAM—Pick blackberries before they are really ripe when you want them for jam or jelly. For seedless jam take equal quantities of blackberries and apples, and allow a pound of sugar to each pint of juice. Wash the apples, butt do ...

... then boil fast until the jam sets when tested. Skim when necessary. Put it into clean dry jars and cover. BLACKBERRY JELLY.—Eight pounds of blackberries, half a pint of water, the juice of four large or six small lemons. Simmer the fruit, water, and lemon ...

... pint of juice and boil it until it jellies. VLNEGAIL—Take 441 b. blackberries, and pour three pints vinegar over them, allow them to remain in it 48 hours, then strain and dry through a canvas bag. The blackberries should be ripe. Put 11b. lump sugar ...

... •—into a stewpon put an equal quantity of picked blackberries and sharpflavoured apples, that have been pored, cored. and ; to ewer• pound of the mixed fruit add of preserving sugar. Boil until it jellies on a saucer. Pour the preserve into dry jan, and ...