Place raspberries in stone jar, cover with good cider vinegar, let stand over night; next morning strain and to one pint of juice add one pint of sugar; boil ten minutes; bottle while hot; use about one-half glassful of shrub to one-half glassful of pounded rice and cold water. Delicious drink for summer. Mrs. Julia Howitt.
One quart of red or black raspberry juice, one-half pound of loaf sugar. Dissolve, then add one pint of Jamaica rum. Mix thoroughly and bottle. To make a glassful of raspberry shrub use one tablespoonful of the shrub, the same of sugar, and fill glass with ice-water. A. F. T.
Remove the rind of three lemons, and put it in an earthenware jar with one pound of chopped raisins and one and one-half pounds of sugar. Pour over these ingredients two gallons of boiling water, let the liquid stand until cold, then add the strained juice of the lemons and leave it in a cool place for a week, stirring it every day. Strain it through a jelly bag until quite clear, and bottle. A. Carl.
Cut the peel of three lemons very thin and put the rind into a jar with the strained juice, two pounds of loaf sugar and one pound of raisins stoned and chopped small. Pour upon them two gallons of water which has been boiled and allowed to cool. Stir daily for five days, strain through a jelly bag, bottle, and tie down the cork. It will be fit for use in ten days or a fortnight. A. Durm.
Take two quarts of cherries, stone and boil for one-half hour in a quart of water. Strain and boil the juice with one pound of sugar to each pint of juice for ten minutes; then put in the cherries and boil for twenty minutes more. Serve ice cold. Lida M. Smith.
Gather the fruit when ripe, on a dry day. Mash the berries. Put into a vessel, with the head out, and a tap fitted near the bottom; pour on boiling water, one quart to each gallon of berries. Let them stand covered till the pulp rises to the top and forms a crust - about thirty-six hours. Then draw off the fluid into another vessel, and add two pounds of sugar to each gallon; mix well and put it into a crock to work ten days. When the working has ceased, bung it down; after six to twelve months bottle.
W. T. M.
Gather the currants when ripe, squeeze out the juice; to one gallon of the juice put two gallons of cold water and two spoonfuls of yeast; let ferment twenty-four hours; strain, and to every gallon of liquor add four pounds of loaf sugar, stir it well together, put it in a good cask; close up well and let stand till it looks clear, then bottle. D. E. P.
Take five lemons, one quart of water, sweetened to taste. Freeze this. Take the white of an egg and whip to snow. Add sugar. Mix it thoroughly with the basis of the punch and add one-half pint of Jamaica rum and freeze. Edith Pendleton.
Take five lemons, one quart of water, well sweetened. Freeze. Add white of an egg whipped well, with sugar. Use one gill of brandy, one-half gill of Jamaica rum and one pint of champagne.
Mary C. Thurston.
Dissolve one-quarter of a pound of loaf sugar in a pint of boiling water. Add the strained juice of a small lemon, a quarter of a pint of brandy, a quarter of a pint of orange wine and a quarter of a pint of rum. The punch may be taken either hot or cold, and if bottled and corked closely will keep for some time. Margaret Fuller.
One-fourth pint of Jamaica rum, one-half pint of brandy, one-quarter of a pound of sugar, one lemon and one pint of boiling water. Put the sugar into a punch bowl, add the lemon juice and mix well together. Pour over them the boiling water, add the rum and brandy; mix thoroughly and the punch will be ready to serve. Nutmeg may be added if desired.
F. A. E.
Juice of two oranges, three cupfuls of strong sweet lemonade, one glassful champagne, one glassful of rum, the whipped whites of two eggs, one-half pound of white sugar, beaten with the eggs; use plenty of ice or freeze. Miss N. Pees.
FOR THE promotion of health and the saving of labor fruits for desserts far surpass pies and puddings. It is needless to say that fruits for preserving should be sound and the kettles used should be of granite or porcelain lined and the spoons used for stirring should be of granite or wood. The amount of sugar required depends upon circumstances. Our grandmothers used a pound of sugar to a pound of fruit - but then they used, too, the old-fashioned stone crock or open jar in which to store the fruit. Now, most preserves are put in sealed cans and only three-fourths of a pound of sugar is required to preserve fruit perfectly. Keep in a dark dry closet. If the closet is cool so much the better but always have it dry.
To clarify sugar dissolve sugar in water in the proportion of one pound of sugar in a cupful of water; add to it the white of an egg and beat, put into a preserving kettle on the fire and stir with a granite spoon. When it boils up put in a little cold water; let boil again, take off and remove the scum; repeat until it is clear. J. T. C.
Delicious Recipes From North - South - East - West.
1. Texas Rice Croquettes. (See Page 467).
2. Canned Cherries. (Wolverine Method.) (See Page 393).
4. Canned Peaches. (California Recipe.) (See Page 394).
5. New England Mince Pie. (See Page 227).
6. Iowa Doughnuts. (See Page 274).
7. Montreal Boneless Turkey.
Quick, Simple, And "Never Fail" Recipes.
1. Creamed Oysters in Pate Shells.
3. Dandy Ohio Cake. (See Page 252).
4. Dessert Surpassing Ice-cream. (See Page 317).
5. Raspberry Bromangelon (Delicious.) (See Page 323).