Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1890-07-30
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STRAWBERRY wrSK--To the Jules of
three quarts of strawberrIea, mashed
and strained, add for each quart of
juice one quart of water. one pound of
loM sugar. Stir up we'll, and set to
ferment in a clean, sweet cask, leaving
the bung out; when quite quiet strain
into bottles and cork for use.
RED CURRANT WINE.-Take fresh and
very ripe currants, pick, string, and
mash them, and add TO every quart OF
juice tbree-quarters of pound Of white
sugar, and half a pint of water. Stir
all together long and well, put into a
clean cask, leaving out the bung, and
covering the whole with a bit of lace or
mosquito netting; let it ferment about
four weeks; when quite still strain and
bottle.
RASPBERRY VISEGAR-Take one quart
of ripe berries; one quart of the best
C. der vinegar. Put the raspberries in
to a bowl, pour on them one quart OF
the vinegar, let II stand for twenty-four
hours, then strain through a flannel
bag, and pour this liquor on another
quart of berries; do this for three or
four days successively, and strain it;
make 1t very sweet with loaf sugar,
bottle. and seal it. Mix with water
when used.
BLACKBERRY WEsE.-To one quart Of
str aimed Juice of the berries, put two
quarts of water; allow three pounds of
sugar to every gallon of the liquid, and
set II away to f,rmeut; skim it every
day for three weeks, and then put it
into n keg or Jug. At Christmas 1t may
be drained off and bottled for use; the
older it grows the better it will be.
This recipe will serve for grapes. except
that hot water is used-one pint only to
a gal on of Juice.
FLORIDA ORANGE CAKE--Take two
cupfuls OF sugar, two cupfuls of -four,
half cupful of water, juice and rind
of one lemon, yolks of five eggs and
whites of four, one teaspoonful OF cream
of tartar. half a teaspoonful of soda
Beat all well together, and when the
batter Is light bake il in jelly-cake tins;
then beat the reserved white to tie
stiffest possible froth, with half a cup
iul of sugar, finely powdered, and the
grated rind, juice, and pulp of q large
orange. Spread between each layer
of the cake, and ice upon the top, as
fancy dictates
CHOCOLATE CAKE--Take two cup
fuls of sifted sugar, four cupfuls of
hour, two tablepoontuis OF butter, four
tkEe, wen btdlcu, one CupAu4 VI fiCu
milk, two teaspOonfuls of cream of tar
tar, one teGspoonful of soda; flavor with
vanilla
Bake it in ielly-cake tins This
quantity will make two cakes, In three
layers For filing, take half a cupful
OF grated chocolate, the yolk of one egg,
powdered sugar TO taste, and milk
enough to m Ike it moist Mix all to-
gether, flavor with vanilla, and beat it
slowly until quite smooth; ice with
chocolate icing.
ORANGE BIsCUITs.-Boil whole Seville
oranges in two or three waters until
most of the bitterness is gone; cut
them and take out the pulp and juice;
then pound the rInd TO a fine paste IN a
mortar. and put to 1t an equal weight
of double-retined sugar, beaten and
sifted; when mixed 10 a smooth paste
spread on china dishes and set in the
sun or before the fire to dry; when half
dry cut into rounds; turn the other side
and dry that. Keep in a box between
layers of tissue paper.