... accompaniment to savoury Apple Cheese dishes. It is one of 'the easiest jellies to REEL and core 41b. apples make as apples contain so much cut up and cook pectin, the substance which causes without water or the jelly to form. In making ...

... BLACKBERRY TIME are fond of the flavour berries, and here are few them;— . AND APPLE JAM blackberries, one pint of of apples weighed after four-and-a-half pounds of alks from the blackberries. . ir and water into a preserving >• the sugar ...

... With Blackberries By MRS. MABEL M HART Jelly :—Cut up a pound of appleswhich should not be peeled or cored - moil place in a pan uith 41b. of blackberries Cover obe fruit with water. I ring to the boil, end stew gently until ill the juice hai been extracted ...

... WITH BLACKBERRIES. JELLY:—Cut ugea pound of appleswhich should not be peeled or cored—and place in a pan with 4lb. of blackberries. Cover the fruit with water, bring to the boil, and stew gently until all the juice has been extracted from the fruit. Allow ...

... unpleasant eat. or when blackberries and apples are used together, the blackberries soften while the apples remain slightly hard The first problem can he successfully solved by adding little sago the the second, cooking the apples separately ...

... work, Making Jelly - BY - JANE TURNER VYTHEN making blackberry jelly remember that apples improve the flavour, and that another advantage is. as blackberries take rather a long time to pick, the addition of ...

... minutes and test for setting. With Apples desired make Jelly which apples are combined with blackberries, use 41b. blackberries, lib. apples, lib. sugar pint Juice, and water stated later. Pick over and wash ...

... above. The colour of Blackberry and Apple Jelly, however, is not as good as if made entirely with blackberries, Blackberry Shape. Take one pint of water, add two ounces of castor sugar and one pound of ...

... contains most pectin. Apples, crab-apples, blackberries, gooseberries, black and red currants, make excellent jelly. Pears, strawberries, rhubarb and plums require additional pectin, as they lack this substance. This may be supplied by apple ...

... 2ti. Girl's name. Spat. 29. Sword. not let blackberry time pass without making some blackberry jelly. All that is required in addition to the Iruit is sug - ic and water For every four pounds of blackberries allow hall a pint of water. For each pint of ...

... collected This is the best time, therefore, to use apples for wine, jelly and jam, ?iihcr alone or with blackberries, damsons or wind fall pears Apple Wine This lias the advanlago over most fi uit wines, that It is drinkable in few weeks, and very good in ...

... burning. Apple Jelly. —Cut the apples into quarters without removing the peel, but taking out any unsound parts if you are using wind falls. Put into a preserving pan with cold water to come about half-way up the fruit, and cook until the apples are quite ...