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... CRAB APPLES. Wild apples vary considerably in site and appearance: they are sold mixed siz** anil varietr under the name of crnbe. favourable season* very largo ouanfitioA are obtainable in the South Ireland. The principal .demand for this fruit comes ...
... a mixture of apples, sliced thinly, and blackberries may be used. Make, sure that the berries arc free from insects. by spreading them on plate for 10 minutes before using them. Blackberry Fool. lb. blackberries, 2 large apples, 1 oz. ...
... APPLE CIDER. (M.G.Q., Carnalea, also for 11. K.) Apples should be gathered in dry weather, and should be of as even a degree of ripeness as possible. Decayed, damaged or worm-eaten apples must on no account be used. Keep apples about 14 days in dry ...
... AN APPLE A DAY. For Teeth for Complexions • • • and for the Waistline E VER SINCE Eve, apples and feminity have become almost synonymous, and now, as the glorious apple season dawns, it is a good time for beauty stock-taking. The old adage, An apple ...
... weight it's said that eating an apple 15 minutes before a meal has a certain appetite-lessening effect. APPLE JELLY 2 lb. MO g.) cooking Apples. 1 pint (500 nil) water. flavouring, If Mod. sugar. Wash but don't peel the apples, cut them up ...
... Dilute in hot water as required 'for winter drinks. !Seedless Blackberry and Apple Jam - - 4 lb. blackberries, 1 I lb prepaled cooking apples, sugar pint water. Stew the prepared blackberries i with half the quantity of water , until tender; ...
... COOKERY HINTS Jelly-making (1) By ‘‘ Housekeeper ”’ fruit is plentiful, some people like to make a little jelly as well as jam from raspberries, loganberries or gooseberries, although the crab-apples, blackberries, and sloes are more frequently used at ...
... like to try it. Blackberry jelly Blackberries are also ready to nick, and there are many Method— Pick over the wavs to use them. carefully, place in a pi esc. pan and near.v ccver with n_u- •ii., water. Bring slowly to Kose nip jelly bon. bruising the ...
... 4 lb. fruit, while oranges and quinces (they make a very tart, slightly astringent jelly) take 4 to 6 pints of water to each 4 lb. fruit. Fullv ripe apples, blackberries, cherries, elderberries, loganberries, raspberries and rhubarb need added acid—a level ...
... with plenty of apples for jelly or jam. Use 1 Ib. elderberries to 3 Ib. apples, and 1 Ib. sugar per pint of extracted juice: a thinly sliced orange or lemon, or even the peel alone, adds a pleasant tang to this jelly. Elderberry and apple ...
... best and ripest blackberries sire delicious eaten raw plenty of castor or icing sugar and thick cream Others can be simply stewed with apples. though this always seems a rather insipid and disk. Bat there are many other ways witb blackberries which can be ...
... need: 2 dessert bread “4 inch (2 em) thick; (Serves 4) apples; 2 pears, firm but I'z Ib blackberries; Sugar You will need: 1 lemon- ripe; ‘2 Ib firm, ripe black- to taste; Y% pint whipping flavoured jelly; 5 tbspns berries; '2 Ib eating plums, or double cream; ...