The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1896-07-11
BERRY oAlNTIes.
Way to Prepare Raspberriss and Biack'
berries


berries
Strawberries are gone, but their sue
cessors are here in abundance. OF
course, the strawberry Is the queen OF
fruits. but many people are just as fond
of the raspberry and the blackberry,
some even avowing preference for these.
Red uspbcrries are especially delicious
and are enjoyed most eaten in their
natural state, with cream and sugar.
A nice way TO serve them is to place In
n large vessel. cover with cracked ice
and place in the refrigerator about 20
minutes before serving. Then remove
the ice, distribute the berries in indi-
vidunl fruit saucers and serve with
Jersey cream and powdered sugar.
Rnspberry-water ice is made by
squeezing through sieve enough fruit
TO make two cups of juice; add to this
four cups of water and two of sugar.
with the Juice of two lemons. Let IL all
stand an hour. and then freeze--and it
Is we'll worth mentioning here, for the
benefit of those who do not know IL.
that water ice takes long time to
CONCEAL unless the white OF an egg Is
added. Open the freezer when little
crystalized particles begin to appear in
the liquid and stir in rapidly the white
OF one egg beaten to a stiff froth. This
will harden the whole mass in about half
the time required TO freeze IL without an
egg.
A delicious ice is made by mixing
rnspberries and currants In the proper
ton of one pint Of currant juice TO half
pint of raspberry juice. This should
be thinned with one pint of water and
swcetened with cup of sugar. Freeze
as suggested in the raspberry ice
A currant ice Is also very good, the pro-
portions being pint of juice toa cupful
Of sugar and one quart OF water.
Another delightful raspberry ice In
made by stirring half cupful of pow
dcred sugar into a quart of rich cream.
Add a gill Of raspberry juice and whip
the whole with IN egg whisk until well
frothed Then freeze as usual.
Blackberry froth is an excellent way
of preparing the latest of the small
fruits. For this is needed one cupful Of
blackberry juice and one cupful of
sugar. Soak n half box OF gelatine in n
cup Of cold water for an hour. Stir
the sugar in and pour the boiling water
over IL. When IL Is quite dissolved add
the fruit Juice. strain into large mold
and set on ice. When the jelly begins to
thicken beat the whites of four eggs to
froth and stir thoroughly into the
jelly. Let II stand until firm and eat
with cream.
A blackberry dumping is a dessert
not often served, but IL is excellent.
Make n dough of four cupfuls OF -four.
two cupfuJs OF milk, two tablespoonfuls
OF baking powder and one-half tea
spoonful of salt. Roll out the dough
quarter of an inch thick. Heap in the
center a quart of blaclsberries and
half cupful Of sugar. Gather up the
dough in balA sew in nj Toured cloth
that has been wrung out in hot water,
drop into pot Of boiling water and let
II boil hard for AN hour aud half. Serve
hot with n sauce made of creamed butter
sugar. The same recipe Is equally nice
when huckelberries are substituted.
Blackberries make delightful tarts.
They should have no under crust and be
baked in deep dish. The sides of the
dish should be lined with pastry, and
the top crust should be quite thick, with
n small slit in the center 70 let of steam.
They should be eaten cold with cream.
Cincinnati Enquirer.