Eagle River Democrat. [volume] (Eagle River, Vilas County, Wis.) 1893-1896, 1896-07-13
GOOD THINGS FROM BERRIES.

in half a cup of water for two hours;
mash one quart OF berries with half
cup of sugar; boil half a cup of sugar
with one cup of water over slow heat
fifteen minutes; rub the mashed berries
through a sieve and add to them the
juice of one lemon. Put the soaked gela-
tine into the boiling syrup, remove from
the fire at once, and pour over the
strained fruit. Stand the dish in a pan
of ice water and stir until the mixture
begins to thicken. Turn into wet moulds
and set away to harden. Serve with
boiled custard made with the yollIs of
the eggs. A raspberry pudding sauce
that is nice with baked or boiled buildings
is made by stirring One-fourth of cup
of butter until it is creamy; then stir in
one cup of powdered sugar and ten OF
twelve mashed berries. Let the sauce
become cold before using.
For a cream raspberry tart: Line
deep pieplate or shallow pudding dish
with pie crust; then fill the dish with
berries, and sprinkle over them pow
dered, sugar. Roll pie crust out a little
thicker than for an upper crust of pie,
spread over the berries, leaving the crust
a little larger than the dish, and do not
press down the edge Bake in moder-
ate oven. Meanwhile make a custard by
placing cup of cream or rich milk over
the fire in a double boiler, and, when it
comes to the boiling point, stirring in
half teaspoonful of corn starch, moist
ened with little cold milk, and one ia
blespoonful of sugar. Beat light the
whites of two eggs and add to the mix
ture; cook a moment before taking from
the fire. Stand the dish containing the
custard in a pan of cold water and stir
until the custard is cold. When the pie
is baked, carefully remove the top crust
and pour the cold custard over the fruit;
replace the crust and allow the pie to be-
come cool before serving.
For berry balls, make a biscuit dough
and roll it out quarter of an inch III
thickness; cut it into. squares, put a
spoonful of berries on each square, bring
the corners together and place them on
a buttered tin. Melt one tablespoonful
of butter and one spoonful of sugar in
one-fOurth OF a cup of boiling water, and
brush the dough balls with it. Bake in
a hot oven and serve with sauce. An
other pudding is made thus:
Beat two eggs light and stir into them
one cup Of milk and sifted flour enough
to make batter as thick as for pam
cakes. Put into the -four three teaspoon
fuls of baking powder. Butter a mould
and put a layer of the batter in the bot
tom, then a layer of some kind of ber-
ries. Alternate the layers until the
mould is three-quarters full, cover it
closely, and boil one hour. Serve with
a rich sauce
To make blackberry pudding, soak
two cups of stale bread crumbs in two
cups of milk add little salt and three
well-beaten eggs. Measure one and one
half cups of sifted -four and stir into It
half teaspoonful of baking powder and
add to the other ingredients one and one
half pints of blackberries. Put into
buttered pudding dish and steam two
hours. Serve with rich sauce.
To make raspberry sherbet, boil to-
DOT
sugar and one and one-half pints OF wa
ter; then add one pint of crushed rasp-
berries and the juice from two lemons
and remove from the fire. When cold
strain through a sieve and freeze.
To preserve blackberries or raspberries
whole: Select fruit that is not too ripe,
pick it over, weigh, and put into glass
jars, filling each one two-thirds full. Put
in a saucepan one pound of graduated
sugar and one cup of water for every
two pounds of fruit, and let it come
slowly to a boil Pour this hot syrup.
to the brim. Place the jars in boiler
containing cold water and let the water
come to a boil. and when the fruit is
scalding hot take out the jars and cover
them alright This will be found an ex-
cellent way for preserving berries.
A syrup may be made from raspber-
ries and put in jars to use for making
iellies, ices, icecreams and Bavarlan
creams during the winter. Heat the
fruit and press it through a sieve tine
enough to retain the seeds. Measure
the strained juice and put it over the
fire. To four pints of Juice add halt
pint of sugar AS soon as the liquid
reaches the boiling point turn into jars
and seal. 1t is best to use small-slzed
jars.
To make raspberry shrub, mash the
berries and extract the juice. To one
quart of juice put one pound OF sugar
and let it boil ten minutes; then let 1t
stand until cold and add one gill of
brandy to every quart. Bottle and seal.
A good-sized spoonful put into tumbler
of water makes a delicious drink.
For raspberry vinegar, put four quarts
of red raspberries in a crock and pour
vinegar enough over them to cover them,
and let it stand in a cool place twenty
four hours. Scald them and strain,
put in preserving kettle, and to every
pint of juice add pint of sugar. Boil
twenty minutes and bottle while hot.
This is much relished by the sick, one
tablespoonful being used to glass of
cold water.
An exceedingly good cordial is made
of four quarts of raspberries. Put the
berries in a large jar, with the rind Of
two lemons, an ounce of ginger root,
scraped and cut into small pieces, and
lOuI QuttI 10 VI WAlSAy CONCl ClOSC1y anu
let it remain one week in a cool place,
then strain through a cloth. Add four
pounds of granulated sugar to the
strained liquid, and stir frequently I'M
til the sugar is dissolved. Let it stand
twenty-four hours; then bottle and seal.
For blackberry cordial, heat the ber-
res and squeeze the juice through a
cloth. To each pint of juice put half
pound of graduated sugar and two tea
spoonfuls each of allspice. cinnamon,
cloves and nutmeg. Put over the fire,
and when it commences to boil cook ff-.
teen minutes Take from the fire and
add one gill of brandy or Jamaica rum
for every quart. Put into bottles and
seal while hot
A much-neglected fruit is the whole
some gooseberry. The large variety
makes an excellent breakfast fruit and is
regarded as healthy.
,Gooseberries, like cranberries, may be
preserved in water and used in the Win
ter for pies and sauces. Pick over the
fruit, reject the poor ones and remove
the stem and blow. Put the fruit into
jars, filling them nearly to the top. Then
nour in clear cold water allowing ii TO