... 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 ...

... 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 ...

... 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 ...

... 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 ...

... 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 ...

... 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 ...