The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1862-06-28
Cbe 0ousekeeper

RASPBERRY Jam.-Wcigh the fruit. and add
thrcc,quarters of the wei light of sugar, put
the former into a preserving pan, boil and
break it, stir constantly, and let it boil very
quickly; when the juice has boiled an hour
add the sugar and simmer half an hour. In
this way the jam is superior in color and
flavor to that which is made by putting the
sugar in at first
Raspbcny Wine.-Bruise the finest ripe
raspbcrrcs with the back of spoon, strain
them through flannel bag in stone jar,
allow one pound of powdered loaf.sugar to
one quart of juice, stir these well together,
and cover the jar closely; let it stand three
days. stirring the mixture every day, then
pour of the clear liquid, and put two quarts
of sherry to each quart of juice or liquid
Bottle it off, and it will be fit for use in
fortnight BY adding Cognac brandy instead
Of sherry, the mixture will be raspberry
| brandy.
| Raspberry 1'incCar.-'ro one pound Of fruit,
pour on one quart of the hest white vinegar
the next day, strain the Liquor on a pound
of fresh fruit and the day after, the same
do not squeeze the fruit, but drain the
| liquor from it ; the last time pass it through
Il canvass. wet with vinegar put it in
stone jar, with one pound of white sugar to
every pint of juice, stirred until dissolved;
then set the jar in Il pot of water on Il hot
fire; simmer and skim it, then take it off,
and when cold, bottle it for use. 1t makes
a delightful drink, in the Summer season,
used as IL lemonade.
Curams Preserved. ripe currants,
free from stems, weigh them, and take the
same weight of sugar, put n tcacup of sugar
to each pound Of it. boil the syrup until it is
cooked and clear, then turn it over the. fruit;
let it remain one night then set it over the
fire, and boil gently until they are cooked
and clear; take them into the jars or pots
with skinner; boil the syrup until rich
and thick, then pour it over the fruit. Cur
rants may be preserved with ten pounds Of
fruit TO seven of sugar. Take the stems
from seven pounds of currants, and crush
and press the juice from the remaining
three pounds put them into the hot syrup,
and boil until thick aud rich; put it in pots
or jars, and the next day secure as directed.
Cleaning Dish Corcrs.-Dsh covers should
always be wiped and polished as soon as
they are removed from the table. If this is
done while they arc warm, it will be but
| little trouble; but if ne steam is allowed to
dry on them, you will find much difficulty iii
! getting the tarnish Off from the inSides.-
| When they are wiped and pnlished, hang
!
| Ginger Beer.-One cup of ginger, enc cup
OF molasses. one pail and Il half OF water. and
a cup Of lively yeast. In warm weather It
may be made cold, but in cold weather: scald
| the ginger with two quarts Of hot water. the
rest cold, The yeast put in when slightly
warm. 1t should be put in jars or bottles ana
securely corkcd. 1t is pleasant and lively,
and will keep several weeks.
| Rtuta b Syrup-Thc APPARENT qualities OF
! green rhubarb, and its conduciveness to
| health, being now 50 well known, its use
fulncss does not admit of a doubt /; but allow
me to remark that it is the best used in form
of syrup eaten with plain bread, as are
all cooked fruits; and not with pastry,
especially by invalid persons who have bill
ious constitutions. Pastry is like strong
drnk-it ouly serves to indulge the appetite,
rather than to impart to it any good, caus-
ing secretious in the stomach beyond their
natural order TO make rhubarb syrup is
| simply TO cut it in small pieces, simmer it
| over slow fire one hour with very little
water; or it may be baked in a jar, then
! strain it and add sugar to suit the palate
When it is young it is like apples. unneces.
sary to be peeled. If sweetened with the
I best sugar. loaf is the BEST it will, If preser-
we'd alright and set in cool place. keep
good for many months, and will be found to
! be pleasant and refreshing at all times and
seasons, Gar%eRer's rtropir!r llO9aoN.)