... for a spiced jelly. Use 1 lb. sugar per pint of juice. Equal quantities of blackberries and apples make an excellent jelly. Allow 1% pints of water to each 4 Ib. of mixed blackberries and apples, and 1 Ib. ...

... angry waters. Last week we picked blackberries, and the hedgerows were full of promise for a week or two ahead. Perhaps blackberry picking is a forgotten art, but who can deny the delight of blackberry jelly and blackberry pies. Maybe only ...

... using firm, slightly under-ripe apples. A mixture of 4 lb. apples and j lb. sloes or quinces or equal parts of apples and blackberries make pleasant jellies. For flavoured apple ...

... plentiful, they may be mixed with either blackberries or damsons. Use the same amount of water for the mixed damson jelly, but allow 1% pints of water for the mixed blackberry and apple jelly. R Y S Apple ...

... until the jelly will set when tested. Skim thoroughly, pot, and cover. Plum and Apple Jelly—4 Ib. of plums, 4 Ib. of apples, and 4} pints of water. Use 1 lb. of sugar per ]plnt of juice, cooking the two fruits together. Blackberry and ...

... 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. ...

... 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 ...

... 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 ...

... 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; ...

... place the aad Apple . '.• n*.' To every *2 lbs. blackberries use f' . water; every pint jiuce lib ■o p»Dt« the rind and juice ol' the. blackberries and shod apples preserving pan, and enough water naif way up the fruit. Simmer slowly apples ...

... cooked apple slices and the orange slices in the baked pie shell, sprinkle with the sliced almonds, and pour in the jelly mixture. Chill until set and serve very cold. This fruit flan can be varied by using a mixture of apples and blackberries with a ...