West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1890-06-05
BERRY RECIPES.

No more healthful diet can be put upon
the table at this season than fruit, says
the Courier journal. Leibig says on
this subject:
Besides contributing large pro-
portion of sugar, mucilage and other
nutritive compounds in the form of food,
they contain such fine combination of
vegetable acids, attractive substances,
and diuretic principles, with the nutr-
tive matter, rs to act powerfully in the
capacity of refrigerants, tonics and
antisceptics, and when freely used at
the season of npeness, by rural laborers
and others, they prevent debility,
strengthen digestion, correct the putre-
factive tendency of heterogeneous food,
avert scurvy and probably maintain and
strengthen the power of productive
labor"
Fresh ripe fruit is particularly whole
some if taken in the early part of the
day. That housekeepers may serve
them with variety the following sug-
gestions are given:
Ripe Currants-Select large clusters of
cherries, rinse them by dipping in and
out of cold water, then place on a seive
to drain. Amonize on glass dish
Sprinkle with powdered sugar. sit on ice !;
serve in small saucers around little
pyramid of sugar.
Frozen Currants-Mash quart of red
currants, add two pounds of sugar, the
juice of three oranges aud one lemon, let
stand one hour, add a quart of water,
stir until the sugar is dissolved, turn in
the freezer and freeze.
Currants and raspberries TOR tea or
lunch)-To every quart of large, red
raspberries allow pint Of ripe currdnts
aud pound of sugar. Put on pre-
serve kettle, bring TO a boil, dish and set
in the ice-the juice should Jelly.
Currant Spongc-Cover half box of
gelatine with half a cup of cold water,
and soak for half an hour; then pour over
half pint of boiling water, add half a
pint of sugar aud stir until it dissolves.
Strain half pint Of currant juice, and
nut on ice until thick aud cold then beat
The whites Of four eggs, put in the mix
sure, beat until smooth, tarp into a fancy
mould, and set on ice to harden.
Raspberry Mcrnguc q pint Of
ripe raspberrics with pint of sugar
beat the whites Of four eggs stir all to
gcther gently until it stands alone.
Raspberry Tapiora Wash teacup Of
tapioca through several waters, then
cover with cold water and let soak all
night. In the morning set on n close
Gre; pour over pint Of boiling water
simmer slowly until the tapioca is per
iectly clear. Stir quart Of ripe rasp-
berries into the boiling tapioca and
sweeteu Take from the fire; pour in q
deep dish set on ice; when very cold,
serve with sugar and cream.
Stewed Gooscberries- Stem and tori
one quart OF Qooseocrries put them in ~
porcelain kettle add ono pint Of boiling
water; cover the kettle close and stow
ten minutes Add one pound of sugar.
stand ON tho back Of the stove where 30
is NOT too hot for fifteen minutes
Gooscbcrry Food-Stem and top p
quart of ripe qoo,cbcrric, and stir .hcm
in ono pint OF water until they arc
crushed Pour through q colandcr to re
move the skins add tcaspoouful Of
butter and cup of sugar, aud the yolks
oil four eggs well beaten and pour in n
RIass bowl Beat the whites OF the cgus
until frothy, and add two bcaping tea
spoonfuls Of powdered sugar. and beat
until IT. stands alone Heap on top Of
the gOosebeuics