The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-07-18
Valuable Recipes.

anywhere
Valuable Recipes.
Blackberry Jam-Take four pounds Of
fruit, put into kettle with two pounds
of good coarse sugar, and set over
slow fire, gently boiling It for one hour,
occasionally stirring il to prevent burn
ing. When done put in jars and seal
Raspberry Shortcake-This is made pre-
cisely in all respects like strawberry Short
cake. except that a little less sugar will
be required. Sweet or whipped cream
makes an excellent sauce.-Good House
keeping.
Raspberry Sauce-Stir together a cup
full of sugar and a tablespoonful Of but
ter; when thoroughly mixed. add the
juice of a small lemon and finally a cup
full of fresh raspberry juice raspberry
jam will answer. but is not as good.
Beat together perfectly and set in cool
place-on ice is best.-GOod HOusekeep-
ing.
Raspberry Plea half pint Of berries
between two crusts will make pie of
ordinary size and thickness. After the
berries have been put upon the under
crust add two tablespoOnfuls Of water,
with any flavOring which may be de-
sired, sweeten and dredge lightly with
flour. Add the upper crust, properly
slitted and bake in rather quick oven.
Spiced Blackberries-Spiced blackber-
ries are made very much like spiced cur
rants. To seven pounds of fruit allow
half a pint of vinegar and half a pint of
blackberry juice. three pounds and half
of granulated sugar, an ounce Of cloves
and an ounce of powdered allspice. Let
this preparati ton cook steadily for about
an hour and half, until it is thoroughly
reduced-N. Y. Tribune.
Ginger Wafers-Cream a cup of butter,
add two cups Of pulverized sugar, then
add two cups of water and four cups OF
flour, with ginger to taste, stirring in the
water and flour gradually and alternate
w. Spread the mixture as thin ds posi-
bic on a creased baking sheet or pan, and
bake in moderate oven. As soon as done
cut quickly and while hot into squares
or diamonds.
Raspberry Blancmange-SmOoth four
tablespoonfuls of cOrnstarch in an equal
quantity of milk. and add it TO quart
or boiling milk. TO which. as it thickens
add four tablespOonfuls of sugar. When
il is cooked stir in half a cupful Of juice
from fresh berries, slightly sweetened.
Turn into a mold and serve with sweet
cream. The juice from canned raspber-
ries may be used, but is not as good as
the fresh fruit.-Good Housekeeping.
Raspberry Jam-Three-fourths the
weight of the berries should be allowed
in sugar Crush the fruit in a porcelain
kettle, adding a little currant juice To
give character TO the jana fourth or
nth part may be added. Bring the juice
to a boil. skimming frequently, and add
the sugar. From this point stir CON
stantly, as there is danger Of burning the
mixture. Let it boil up thoroughly, then
remove from the fire and put UP as di
rected for other jams.-GOOd HOusekeep-
ing.
Raspberry Pudding-Into a cupful Of
sugar, with which tablespoonful of
butter has been creamed, stir the beaten
yolks Of two eggs. Then add a cupful
and a half of milk. the whites of two
eggs beaten till stiff, and enough flour
for a rather thick batter. into which a
teaspoonful Of baking powder has been
mingled. Then add a pint of fresh rasp-
berries, mixing them in thoroughly, and
bake i'm the ordinary manner. Serve
with a berry or other liquid sauce.-GOod
Housekeeping.
How to Peel Tomatoes-Nearly all
cook books say: Pour boiling water
over ripe tomatoes, then skin them" and
at least ninety in every hundred persons
attempt to skin them in this manner,
and, consequently, do it very imperfect
ly. This is the proper way to peel to-
matoes Cover them with boiling water
half a minute, then lay them in cold
water until perfectly cold. and the skin
can be peeled off without difficulty, leav-
ing the tomatoes unbrOken as firm as they
were before being scalded.
Blackberry jelly for immediate use is
a most delicious and sweet dish, and
pudding. OF course IL should be made
the day before it is wanted. Strain the
Juice from ripe blackberries, boil 1t and
skim well, and dissolve in IL half
pound of sugar for pint Stir in an
ounce of gelatine which has been well
soaked in a cupful of water, and melted
separately. Mix thoroughly. and pour
in an earthenware mold when the jelly
begins to set-and not before. This
blackberry jelly will be excellent If
of thin lemon rind can be stewed with
the fruit.
Blackberry Mush-To a quart of ripe
blackberries add a pint of water and cook
till tender. then stir in a little cOrnstarch.
arrowroot or wheat flour to thicken the
cooked fruit to the proper consistency,
and make jelly or mush of it. Sweeten
to taste, and serve either warm or cold
with cream. BE careful not TO get the
mixture too stiff or too sweet. as in either
case much Of its flavor and delicacy is
DESTROYED DeWberries, Strawberries,
raspberries or any Of the small fruits can
be used in the same way. and all make
delicious mushes. Any kind of fruit mush
makes a very delicate dessert in hot
weather; and when blackberries are in
season there is no more dainty and health
ful breakfast dish than blackberry nush.
Try It,
Raspberry Jelly-The fruit should not
be too ripe for this purpose. and the
natural berries are better than those
grown under a high degrees of cultiva-
ton. The fruit should be gently cooked
in a little water till soft, after which the
juice is pressed through a jelly bag. the
subsequent proceedings being similar to
those had in the preparation of other
jellies. Many makers prefer to add from
a sixth to a half OF currant Juice, as il
gives a ore desirable ely, without i'm
pairing the raspberry flavor. A pound
of sugar. heated in the oven, is added to
each pint of juice, after il has boiled for
twenty minutes in a porcelain kettle; af-
ter boiling up again, for but a few min
utes. the jelly tumblers may be filed,
subsequent treatment being the same as
for currant jelly.-Good Housekeeping.
To Can Blackberries-To can black
berries allow cup of sugar to two cups
Of water for every can of fruit. Let this
syrup boil up over the fire for ten min
utes. Fill cans with the fruit. Cover
them with the syrup, which need not be
cooled for this purpose. but may be used
moderately warm, as the blackberry is
not very delicate fruit Ike the straw