Evening star. [volume] (Washington, D.C.) 1854-1972, 1878-06-08
The HOusekeeper.
by a Lody in Germantown Tile gra

ADDITIONAL FRUIT RECEIPTS.
RASPBERRY NINEGAR.-Put one pound of
very fine raSpberritS in bowl, bruiSe them
we'll, and pour upon them quart of the best
cider vinegar next day strain the liquor on a
pound OF fresh ripe raspberries bruise them
also, and on the following day do the same
but do not squeeze the fruit, or it will make it
ferment-Only drain the liquor as dry as you
can from the fruit. The last time pass it
vinegar to prevent waste Put the juice into
stone jar with pound of sugar to every pint
OF juice stir it, and wnen melted, put the lar
into saucepan of water, let it simmer little,
SKIM and remove from the fire. When cool,
bottle off.
GoOSEBERRY JAM.-Take as many as you re-
quire of ripe, red, rough goose berries; put
them into the preserving pan, and as they
juice. Let them boil for ten minutes, then
add sugar in the proportion of three-quarters
OF pouna TO every pound OF fruit and place
tinue boiling for two hours longer, stirring it
all the time to prevent burning. When it
thickens, and is jelly-like on plate when cold,
1t is done enough. Put into pots, and allow it
to remain day or two before it is covered.
RASPBERRY JAM.-Weigh equal quantities
OF fruit and sugar; put the fruit into pre-
serving kettle; boil and mash it: let it boil
very quickly, and stir constantly; add the
sugar, and boil half an hour Jam made in
TINS way IS OF a finer color than when the Sug gar
is put in first
BLACKBERRY WINE.-Choose a dry day for
collecting the fruit. set it in an open vessel
one OF those having tap fitted to the side of
1t rather near the bOttOm-and pour over the
Irult Sufflclent boiling water to cover il. Next
let the blackberrieS be bruised thoroughly,
cover the vessel, and let it stand three or four
days, when it will be found that the pulp has
f0lmed into crust on the top. The fluid must
then be drawn of into another vessel, and one
pound OF sugar added to each gallon, we'll
mixed in, after which the whole is ready to be
put into a cask to work for a week or ten
days, during which time the caSk should be kept
WeltlIed, more especially at first. When the
working has ceased, let the wine be bunged
down; at the end of six months it may be bot
TIED, and II kept for four or five years the wine
Will be excellent.
BLACK CURRANT MARMALADE.-Take ripe
black currantS, and, having stripped them off
me s'aIks, stew them very gently, bruising
them a little at first in the preserving pan, to
let the juice run out; turn them about fire.
quently and in about ten minutes or quarter
OF an hour they will be tender. About three
parts of the juice should be poured off for
Jelly, the remainder is to be rubbed with the
pulp, let it boil rapidly for about quarter of
an hour, or longer, according to the quantity !;
then add for every pound of pulp, half pound
OF powdered loaf-Sugar, and stir it until entire
~ dissolved. Let the marmalade boil briskly
for ten minutes, still stirring it frequently;
pour 1t into small pans or pots; and when
cold, 1t ought to cut out firm and solid.
CURRANT JELLY.-I see a great many ways
elaborate and useless The following yery
simp.e mode will be found to be excellent and
all tfat could desired :-Scald the currants
fifteen minutes; pour it while boiling over the
sugar, and thence into the jelly glasses with
out being again boiled. Allow a pound of
sugar to pint of Juice.