The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-07-15
HOUSEHOLD HINTS.

Raspberry Liqueur.-A pint of raspberries
in quart of spirit must be corked tightly
for month; then clarity pound of sugar
in pint and half of water; filter off the
spirit and add it to the syrup; mix we'll and
put il in small bottles.
Strawberry Liqueur.-Fill a large bottle
half full of red strawberries when quite ripe
and full favored; fill up the bottle with
broken sugar candy; POUR in as much pure
spirit as the bottle will hold; when it has
stood a month in the warmth filter it of.
Orange Sirup for Orangeade.-Rasp the
peel off a dozen sweet and two Seville
oranges with one pound of lump sugar.
Rinse the oranges in basin OF cold water
and use this 10 mOisten the sugar before
boiling When the strip is well boiled and
quite clear proceed as in the recipe for lem
Onade.
Raspberry Vinegar.-NIash two quarts of
raspberries in an earthen vessel, put them in
a large stone bottle or jar, pour into them
two quarts of good wine vinegar, cork the jar
slightly, and let the Juice distil in the sun or
warmth for two or three weeks, then filter
clear and bottle it, cOrking it well.
Cherry Liqueur.-Weigh pound of Mo-
rella and a pound of sweet black cherries.
Open them and take out the stones. Crush
the latter. Put them and the fruit in large
bottle, with half pound of sugar, a quarter
of ounce of stick cinnamon and a dozed
bruised cloves. Pour in a quart of brandy.
Cork ii close. Strain it off clear in fort
night.
Lemon Sirup.-With one pound of lump
sugar raSp the yellow rind of SIX lemons.
MOisten the sugar with as much water as il
will absorb and boil it to a clear sirup. Add
the juice of twelve lemons, stirring it well
in beside the fire, but 10 not let il boil any
more. Bottle the strip at once and cork it
when cOid. Mix n little of this strip with
cold water when lemonade is wanted.
Ounce Liqueur.-Ripe yellow ounces
must be washed and wiped dry, not peeled;
| crate them on a coarse crater; sprinkle pow
dered loaf sugar among them and let them
| stand till next day. then press and filter the
| juice; to every pint of this add an equal
| quantity of proof spirit and hal. a pound of
| fine sugar. Let the liqueur stand fort
night, shaking the bottle occasionally.
Raspberry Vinegar with Sugar-AIash the
| fruit in an earthen bowl; to every pound of
raspberries add pint OF vinegar, cover, and
| let it stand two or three days. then press il
| through jelly-bag to every pint put half a
| pound of lump sugar, set the juice on the
| fire TO come to a boil. take off any scum that
| rises; allow five minutes gentle boiling, set
it TO get cold; then pour it into small bottles
/ and cork we'll.
Currant Vinegar-This fine vinegar is
| made by simply pressing the fruit to a mash,
| let it stand night: then strain the juice of
1 clear and fill bottles TO the brim. Set them
/ uncorked in the sun, or in a warm place, UNI
1 til the fermentation ceases. Any little i'm
4 purity that arises skim off with piece of
blOtting- paper, and cork the bottles well.
| White currants are excellent for delicate
| pale vinegar Red ones make a vinegar
| equal TO that made from the finest red wine.
Black Currant Liqueur.-No. l. Boil a
| quart of ripe black currants and dozen
bruised cloves in three half pints OF water for
| half an hour, then filter the juice through a
| jelly bag. Add pound and a half OF LOAF
sugar and boil the juice again quarter of an
| hour, skimming it carefully. When nearly
| cold filter ii through fine flannel. Add three
| pints of proof spirit and bottle it for future
Use. No. =. Bruise pint of black currants,
| put them in a bottle with three half pints OF
| spirit and three-quarters of pound OF
| bruised sugar candy. Let this stand six OF
| eight weeks and filter it off for
Pineapple CARDINAL a pineapple, cut
it in thin slices strew powdered sugar ovei
them in a bowl and let them stand few
hours. Boil the peel in a little water, and
when cold strain and mix it with sugar and
| a bottle of good white wine, German OF
| French. Pour this over the fruit in the bowl
Add one or two more bottles of wine, accord
ing to the quantity required. To each bottle
| of wine allow six ounces of sugar. Cover the
| mixture and let il stand an hour or two. Al
the time of serving stir it well and add either
bottle OF champagne or half bottle Of
| seltzer water.
Orange Cardinal.-Allow a large orange
and three ounces of sugar to each bottle o.
| wine. Peel the oranges very thin. put the
yellow Feelings in wine and let them draw
few hours; or if the cardinal is wanted al
once, scald the peels, cover and let then
draw until cold. Meanwhile, having peeled
off all the white rind, slice the oranges very
thin in bowl and cover them over Will
powdered sugar, to stand while the peel il
| drawing. Then strain the wine or watel
from the Feelings over the fruit, adding al
the sugar required, and after this the wine
withs bottle of MoSselle or champaign,
| poured in at the last.
Raspberry sirup.-Mash and press with
spoon some very ripe raspberries; let then
stand a few hours in cool place and theI
strain them. Allow half pound of suga
| to each pint of juice, and boil it at once
Let it boil slowly for half an hour; skim i
| we'll or when you have taken il from thu
fire give it stir and any scum will sink 4
the bottom. When quite cold fill small Or.
| bottles, cork them well, using only new
corks Stand the bottles upright in a COO
| place. A little fine and fresh salad OF
| poured on the top before cOrking is said t,
insure the keeping of the strip any length
of time
Strawberry Cardinal-No. I. Choose straw
berries that are quite ripe and full favored
put quart in a bowl, strew over them on
pound of powdered sugar ahd glass or tw
of bright red wine, let them stand fey
hours covered. then add two bottles of Rhin
wine or MOrselle, the rest of the bottle o
red wine, sugar to the taste, and at last
bottle of champaign or half bottle of sell
ger water. No. 2. Put one pound of fully
ripe strawberries in bowl, and strew owe
them six ounces of powdered sugar; let ther
stand for half an hour, covered; then pou
over them pint of good Rhine wine or Mo-
| selle. When they have stood half an hou
, | longer, add two bottles of the above wine
less the pint used before, and half bottle {
seltzer water. Either serve at once or strai
, | and bottle it.
FARM NOTES.