Refine Search

SOME JAMS WILL COST MORE

... - Jams freed from price control are: bilberry. blackberry for bramble) jam and jelly, blackberry and apple, cherry, damson. greengage. loganberry. plum and plum mixtures, quince jelly, red currant jelly, ...

Published: Saturday 19 July 1947
Newspaper: Daily News (London)
County: London, England
Type: Article | Words: 105 | Page: 1 | Tags: none

EVERYTHING THAT IS GOOD

... household milk. APPLE JELLY Wash the apples, and cut up. without paring or coring them. Boil well plenty of water until they are reduced to pulp, then strain off the juice, and add small three-quarters pound sugar to every pint. Boil a jelly, and soon the ...

Published: Friday 29 September 1944
Newspaper: Western Gazette
County: Somerset, England
Type: Article | Words: 220 | Page: 5 | Tags: none

LOOK TO THE STORE

... -Geranium Apple Jelly. -libs', apples. gills of water. . 2 y3rds lb. of sflgar to every pint of juice. # Rose geranium leaves. Wipe the apples and cut pieces. Put them in a preserving pan with the water and boil until soft. Strain through ...

Jam to be Dearer

... following varieties will be free from price control: Bilberry, blackberry jam and jelly, blackberry and apple, oheny, damson, greengage, hainberry, plum and plum mixtures, quince jelly, redcurrant jelly, ...

Published: Friday 25 July 1947
Newspaper: Barnoldswick & Earby Times
County: Yorkshire, England
Type: Article | Words: 101 | Page: 5 | Tags: none

Pin-Money

... there are plenty of other ways which produce delicious results. Moreover, the blackberry is a good mixer—blackberry and apple jelly takes some beating. And there is a blackberry trifle affair I used to be able to make myself which cost as ...

Published: Wednesday 14 August 1940
Newspaper: Worthing Gazette
County: Sussex, England
Type: Article | Words: 192 | Page: 4 | Tags: none

Kitchen Corner

... and sugar until jellies when tested. You can successfully combine elderberries and blackberries if you like. Blackberry iellv is made in the same way as the above. You will probably have noted a method for making apple and blackberry ...

Published: Thursday 25 September 1941
Newspaper: North Devon Journal
County: Devon, England
Type: Article | Words: 308 | Page: 3 | Tags: none

FOOD FACTS Winter

... that apples are plentiful, use as many as you can and preserve as much again for future eating. Winter meals will be easier to contrive if the store cupboard is stocked with apple pulp, apple rings and delicious blackberry and apple ...

Published: Saturday 13 September 1947
Newspaper: Driffield Times
County: Yorkshire, England
Type: Illustrated | Words: 488 | Page: 4 | Tags: none

PoR WINTER 1)‘

... Now that apples are plentiful, use as many as you can and preserve as much again for future eating. Winter meals will be easier to contrive if the store cupboard is stocked with apple pulp, apple rings delicious blackberry and apple ...

FOOD FACTS

... that apples are plentiful, use as many as you can and preserve as much again for future eating. Winter meals will be easier to contrive if the store cupboard is stocked with apple pulp, apple rings and delicious blackberry and apple ...

Published: Wednesday 10 September 1947
Newspaper: Harrogate Herald
County: Yorkshire, England
Type: Article | Words: 498 | Page: 3 | Tags: none

°II WINTER I)

... with apple pulp, apple ri2gs delicious blackberry and apple jelly. Apple pulp This is a quickand of preserving apples. A large quantity of fruit can be stored in etCII jar and Med ...

Published: Saturday 13 September 1947
Newspaper: South Notts Echo
County: Nottinghamshire, England
Type: Illustrated | Words: 560 | Page: 5 | Tags: none

HEDGEROW HARVEST

... because of their sweetness and flavour. The most unpromising-]ooking green apples which ~usually fall to the ground form excellent partnerships with blackberries for jam. Blackberries may also be bottled in a weak sugar-syrup, or without sugar. In fruit ...

Published: Thursday 08 August 1940
Newspaper: Banbury Guardian
County: Oxfordshire, England
Type: Article | Words: 153 | Page: 5 | Tags: none