The Penn's Grove record., 1882-08-26
Home Economics

swain over HlBut. NrAO huoihi"6 "NN
hkf a pound OF sugar to each pint of
juee boil twenty minutes.
ANOTHER WAY.-Gsther the fruit
wien perfectly ripe and In very dry
wIather. Put the bei ries in q jar and
I'd the jar in hot water, keeping 1t
bdling until the juice Is extracted
fr,m the fruit. Pass it through a fine
sitve or Jelly bag without much pres
sure. Fol every pint of juice add
fourteen ounces of sugar, and boil in a
clan preserving pan five and twenty
MINUTES, carefully taking off the
asl ii lises to the surface. Place it hot
in small jars and cover 1t down with
thin tissue paper, dipped in brandy,
and Blown paper over it. Keep 1t in
a cdol, dry place.
BLAcKBERRY JAM.-To each pound
of tipe fiuit Every ripe), stewed In a
porcelain kettle, add n pound of
besdloaf sugar, and mash the contents
find with q strong iron or wooden
spotn, while still upon the fire. When
well mixed and boiled fife, n minutes
LOGGER, stirring we'll the meanwhile,
fill small jars or glasses, and set away.
In any of the preceding recipes rasp-
berries ma be substitu ed Tor black
berries, rs may also Strawberries. The
jelly made of 6lack6erries is, however,
particularly useful in d~ysentery and
other similar com p~lsiuts, and the fol-
lowing recipes are also useful In The
same eomplaiDts:
BLACKBERRY SYRUP Make q sim
pie syrup of u psund Of sugar to each
pint of water; boil until it is rich and
thick, then add to it as many pints OF
the expressed juice of the black berries
as there ara pounds of sugar; put hall
a nutmeg grated to each quart of the
syrup; set aside until cold, then bottle
for use. A tablespoonful for a child,
or a wineglassful for an adult is b
dose.
BLACKBERRY DRINK.-T twelve
quarts of the berries put two quarts of
clear water, with five ounces OF tartaric
acid dissolved in it. Let this stand
forty-eight hours; then let the juice
drip through q flannel cloth or sieve
without pressure. To a pint of this
Juice put q pound of sugar and bot
tie forthwith. Tie over the mouth OF
each bottle 3 piece of cloth, and let
stand about ten days. Then cork the
bottles and use when desired, relnem
bering the acid is never used alone,
but always diluted with two-thirds of
is quantity of ice water. The Juice OF
stra wberries, raspberries, currants or
Morilla cherries may be prepared in
the same way.
BLACKBERRY VINEGAR. One
quart OF ulackberries to n of sharp
vinegar. Let them stand a day
squeeze out the juice; add to this, two
days in succession, as much fruit as
the vinegar will hold. To each quart
of the vinegar thus prepared put W.
pounds of sugar, and boil from five to
ten minutes. When cool, bottle and
seal. This will be found a pleasant
and cooling beverage in hot weather,
when mixed In the proportions of two
thirds water to one of the vinegar.
CAPPILAIRE.-Mix six eggs, well
beaten up, with fourteen pounds OF
loaf sugar and three pounds OF coarse
sugar; put them into three quarts of
water, boil 1t twice, skim 1t well n
add a quarter Of a pint OF Orange-iower
water; strain it through a Jelly. bag
and but it into bottles for use. A
spoonful or two Of this syrup, put into
a draught of either cold or warm
wafer makes a verv pleasant drink.
MILK LEMONADE Take the juice
of SIX fine lemons, and the peel OF
three, pared very thin, two wine"
glasses of syrup, half a pint Of Madeira
or sherry, and n quart of boiling
water. Put all into a covered vessel
and let 1t stand for twelve hours; then
having boiled a pint of e milk, pour
it upon the mixture, after which let 1t
through a jelly bag until quite clear.
A very refreshing drink.
Roof BEER,-Take a pint of bran, a
handful of hops, some twiRs OF spruce,
hemlock or cedar, q little sassafras,
rno,s of various kinds, tuch as plan
tain. ~dandelion, burdocks, dock, etc.
boil and strain, add a tablespoonful OF
jamaica ginger molasses to sweeten
and y cup Of yeast. When you want
it soon, let one bottle stand where it ID
warm, the rest will work cold. This
will make one gallon.
EXCELLENT GINGER FoP. Take
thres- quarter of a pound of white
sugar, IA ounce of cream of tartar,
one ounce of ginger and the juice and
grated rind of one lemon. Put these
all together in a jar, and pour over IL
all four quarts OF boiling water; lei
II staud until 1t Is lukewarm; then
add one tablespoonful of fresh yeast
and nearly one tablespoonful OF win
tergreen, or of sassafras let this stanc
for twenty-four hours, then put In DOT
! ties, cork tightly and seal. 1t will b
ready for use in a few days.
NEcTAR.-Tske q pound of bes
raislns, seeded and chopped; foul
/ lemons, sliced thin, and the yellow
| rind pared off from two other lemons
8 and two pounds of powdered loa
: sugar. Put in q porcelain preserving
E kettle two gallons of water. Set
over the fire and boil 1t half an hour
then, while the water Is boiling hard
8 put in the raisins, lemons and sugar
e and continue the boiling for ten min
utes. Pour the mixture into a vesse
3 with a close cover, and let 1t stand fou
days. stirring 1t twice q day. The
s strain through q linen bag aud bottl