... be taken in using chloroform. APPLE CHEESE.—Two pounds of apples, pound of loaf sugar, the rind and juice of eon lemon. Peel and core the apples, grate the rind of lemon. and squeeze the juice. Cut up the — ith the apples in pieces, ind cook them gently ...

... remove the skin, and serve with cream and sugar. Prepared inthis manner, many prefer them to the peach. APPLE Omits CAus.—Take • 21b. tin of apples and beat them smooth with &wooden spom adding sugar to taste. Stir in the juice and gra rind of half a lemon ...

... are now feasting. The purple-black sloe, allied with gin, yields a very respectable liqueur. The rosy crab apple may be turned into a delicate jelly with a suspicion of acid very agreeable to some palates. In Scotland the mountain ash berries are used for ...

... up again for 15 minutes, pour it into pots, and tie down when cold. For jelly, put the berries into the preserving-pan with their weight of sugar, boil and skim till it will jelly, then run it through a jellybag, being careful not to preps it while passing ...

... • stewpan put an equal qaantitv of picked blackberries and sharpflavoured apples, that hays been pared, cored. and sliced; to ever. pound of the mixed fruit add :11b. of preserving sugar. Boil until it jellies on a saucer. Pout the preserve into dry jars ...

... gently for three or four hours. When tender, remove them into a dish and pour the liquor over them. Apple Jelly.—Core and pare some nice dessert apples, allowing about twenty to a pint and a half of water, in which boil them until tender. Strain the liquor ...

... sPoollo Quince antsv.—Quinala an nafortuastely as uncommon as they are : added to an apple tart gives it an exquisite Amour. They are also extremely good made into a jelly thus: Peel, core, and se many as you have to use, and put them in il preserving kettle ...

... and spices h. taste. - Press 1)4.4 and serve cold. brushed over with glaze, aod garnished nicely. Pink Apple Jelly.—Cut up seam n pound' of apples (do not peel or core them), place in A pan with fi‘e pints of cold water, the rind of too lemons. and one ...

... : moisten the meat well with good game gravy made from the bones and trimming', and flavoured pleasantly with red-currant jelly; cover with a thick layer or crust of carefully-stewed and nicely-seasoned macaroni; sprinkle tiny bits of butter and fine ...

... probability will be as big as the parent plant from which they detached. The loganberry is a cross between the raspberry and the blackberry, retaining most of the characteristics sad growth of the latter, whilst the fruit is more that raspberry. larger. If the ...