... JELLY MAKING. Jelly best made from those fruits containing a large quantity of gelatine-making materia], such as currants, crab apples, blackberries, raspberries, and peaches. If the fruit is under-ripe the gelatine is not found, and if ©Ter-ripe it loses ...

... BLACK BEERY JELLY. Boil up the blackberries atone crock, strain the Juice, and to every pint allow one pound of sugar. Heat the sugar the oven on tin plates. Put the Juice in the preserving kettle and allow it boil for fully twenty minutes; then poor ...

... cold. BLACKBERRY AND APPLE JELLY. Wash and remove the from tlfrce pounds sour apples, cat them in half, and put them with the skin and core into a large preserving pan. Add four pints of water end two pounds blackberries. Let all boil till ...

... before serving, in case of curdling. Blackberries or brambles are not so plentiful in our neighbourhood they used to be, but the preserve so delicious that it warrants long tramp in search the fruit. Iu making the jelly the best results are got using the ...

... most suitable condition. It simply an accident that it is picked and eaten—a lucky accident, as all lovers of bramble jelly and blackberry tart will lx* ready to admit. Of fruit is there less danger from overeating. Most of the ill-effects from fruiteating ...

... allowing one pound sugar each : of juice, for half an hour. Bramble and Apple Cheese.—Peel and core eight pound? apples, put them in Urge stone jar, with sis pounds blackberries, and stew to pulp. Then the fruit through hair sieve, weigh, and add wound ...

... h; roast mutton-currant jelly; boiled mutton—caper sauce; roast pork—apple sauce; roast lamb —mint sauce; roast goose—apple sauce; roast turkey—oyster sauce; roast chicken bread sance; venison or wild dnek—black currant jelly; compote of pigeons—mushroom ...