... gbove. The colour of Blackberry and Apple Jelly, however. 1» not as good as when the jeily 13 made entirely of blackberries. . BLACKBERRY SYRUP. A very useful Blackberry S{fup can be, made by stewing equal ...

... above. The colour of Blackberry and Apple Jelly. however. is not as good as if n berries. Blackberry Shape ter, add two ounces unces of fine seed sago sure that the liquid is or tapioca. | reh grains of the sago twenty m ir well for ds have be. mixture ...

... lOd‘: 2 lbg., 1s Bfids; 3 lh{).w:.’.\ 3d; ¢ bs., 3s; 7 lbs., 5s 3d. Damson, plum, blackberry and apple, black currant and apple, raspberry and apple, strawberry and apple.—l Ih., 9*7d; 2 lbs. 1s sid; 3 'gl., 2s 14d; 4 Ibs,, 25 0d; 7 lbs., 4s ...

... may be added to each six wum‘h of fruit, but this is & matter of taste Where there 18 a n_bo_ruad’d the blackberries, ome pound of pecled sour apples may be added to every two pounds of frmt. This, however, to a certain extent spoils the appearance of the ...

... half-way up the sides, for one to one and a half hours. Serve turned out on a hot dish with golden syrup, melted blackberry or plum jelly, or any jam you prefer, or with tinned fruit juice heated and sweetened, Black Cap Pudding. Follow standard recipe ...

... ginger is a frequent addition to apple jams, also to vegetable marrow and tomato preserves. The kernels of apricots are usually added to all apricot preserves, while blackberries are generally preseryed with apples ; raspberries with red currants, and ...