Savannah morning news. [volume] (Savannah) 1868-1887, 1885-07-20
HOUSEHOLD NOTES.

RASPBERRY LIQUEUR-A pint of rasp-
berries in a quart Of spirit must be
COrked tightly for Il month; then clarity
pound OF sugar in pint and half Of
water; filter Off the spirit aud add it to
the syrup; mix well and put it in small
bottles.
STRAWBERRY LIQUEUR-Fiil 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 month in the
warmth filter it Off
RASPBERRY VINEGAR Mash two
quarts OF Taspberries in an earthen YES
sci, 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
MOrella and a pound of sweet black
cherries. Open them and take out the
stones. Crush the latter. Put them and
the fruit in a large bottle, with half
pound OF sugar, quarter of an ounce OF
stick cinnamon and dozen bruised
cloves. Poor in quart Of brandy.
Cork it close. Strain il off clear in a fort
night.
OUNCE LIQUEUR-Ripe yellow ounces
must be washed and wiped dry, not
peeled; CRATE them on coarse crater:
sprinkle powered 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 halt q pound OF fine sugar. Let the
liqueur stand a fortnight, shaking the bot
tie occasionally.
M, Cxrprrr, VUftb ono Wound of
lump sugar rasp the yellow rind off six
lemons. MOlsten the sugar with as much
water as it will absorb, and boil it TO a
clear syrup. And the Juice of twelve
lemons, stirring 1t well in beside the fire,
but do not let it boil any more. Bottle the
syrup at once, and cork it when cold.
Mix little of this syrup with cold water
when lemonade is wanted.
RASPBERRY VINEGAR WITH SUGAR
Mash the fruit in an earthen bowl; to
every pound of raspberrles add "a pint of
vinegar, cover and let it stand two or
three days, then press it through jelly
bag; to every pint put halt pound of
! lump sugar, set the juice on the fire to
come to boil take off any scum that
rises; allow five minutes gentle boiling.
set it to get cold; then pour 1t into small
bottles and cork well.
CURRANT NINEGAR-This fine vinegar
Is made by simply pressing the fruit to
mash, let 1t stand night, then strain the
juice oil clear and fill bottles to the brim.
set them uncOfked in the sun, or in q
warm place, until the fermentation
ceases, any little impurity that rises
skim of 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.
! PINEAPPLE CARDINAL-Peel a pine
! apple, cut il In thin slices. strew pow
! dered sugar over them in bowl and let
/ them stand ii few hours. Boil the peel in
/ "A little water, and when cold strain and
| mix it with sugar aud bottle Of good
white wine, German or French.
| Pour this over the fruit in the bowl. Add
! one or two hotties more of wine, accord
/ ing TO the quantity required. To each
| bottle Of Wine allow six ounces of sugar.
/ Cover the mixture and let it stand an hour
or two At the time of serving stir it
well and add either a bottle of champagne
or half bottle OF settler water.