... BLACKBERRY TARTS. Biachberries bottle very well and make an excellent jay and jelly either alone or with apples. For blackberry Jam allow one quarter of a pound of sugar and one quarter of a pound of glucose for each pound of fruit. They make very nice ...

... timbale moulds, and can be served with custard or cream. Blackberry and apple jelly can be made in the same manner, only wash the blachberries first ; it is not nccessary to peel or core the apples before boiling them, as they are rubbed through a sieve ...

... lemon juice. Apple Trifle.—Take the required quantity of sweetened stewed apple which has been passed througz a sieve; save the juice. Cut four penny sponge cakes into slices, and spread lightly with marmalade, apricot jam, or blackberry jelly ; pile up ...

... CrAB ArrLE JELLY. The following is a good recipe for Siberian crab apple jelly: Wipe the apples and cut into quarters, but do not trouble to peel or core. Allow one pint of water to Ilb. of fruit, and simmer until soft. Strain two or three times through ...

... the fruit, apples, blackberries, or whatever it may be, in a jar ; set this in a vessel of lukewarm water; cover it closely, put it over the fire, and let the water boil till the fruit is reduced to a pulp. Strain it all through a coarse jelly bag, emptying ...

... directed. A few drops of cochineal will improve the colour of apple jelly. Siberian crab apples yield a very fine jelly in appearance and taste. Prscx Jitur.—Remove the skins if you wish to have the jelly of a very delicate flavour, but ...

... tested on a cold saucer, put it into heated jars at once. Cover and store in a dry place. Apple and Sloc Jelly.—Six pounds of apples, 3lb. sloes. Wash the apples, cut them up roughly, and put in a preserving pan with the sloes, which have been cleared ...

... I believe it is used in Greek families.—E. F. J. APPLE JELLY, &c.—Will some of iyour readers oblige me with recipes for preserv{ng pears and n;:fles I particularly want a good recipe for apple jelly, but would like also to know of any other nice ways ...

... quantity to one fiint of crabs. Boil, cool, and repeat three times or until the apples look clear. Place in a jar, pour the syrup over, and tie down. BLACKBERRY JELLY, Put the blackberries in an earthern jar, cover this closely, put it in a pan of cold water and ...

... pints, and strain for jelly or blackberry syrup (for each of Which I append directions), then boil down as usual, and put into either Mmoulds or jars. For the Jelly.—Add 31b, sugar and the juice of half a lemon to the strained blackberry juice, and boil till ...

... of the former, and, once or twice having had it, became tired of the latter. I even cut up apples, and tried puddings and jam in that way—blackberries and apples together—but, although the taste was improved, the result was not altogether satisfactory ...

... some of the following recipes may be new and welcome: BLANC NI ANUE.—In three-quarters of a pint of clear blackberry jam, strained as if for jelly, dissolve an ounce of gelatine ; add soz. of sugar, broken small, and give the whole a boil. Pass:through ...