The Van Buren press., 1896-07-25
BERRY DAINTIES.
Way to Prepare Raspberries and R,...
berries.

DGtrleS.
Strawberries are gone, but their s,o
cessors are here in abundance n.
course, the strawberry is the queen -.
fruits, but many people are Just as fona
of the raspberry and the blaclsherrr
some even ayowing preference for thess
Red raspberries are especially deliclors
and are enjoyed most eaten in thei.
natural state, with cream and supar
A nice way to serve them is to place IN
large vessel, cover with cracked To-.
and place in the refrigerator about Oh
minutes before serving. Then remove
the ice, distribute the berries in ind,
yidual fruit saueers and serve WIKI
Jersey cream and powdered sugar.
Raspberry-water ice is made hv
squeezing through a sieve enough frpit
to make two cups of juice; add to this
four cups of water and two of supar
with the juice of two lemons. Let ital,
stand an hour, and then freeze-and Il
Is well worth mentioning here, for The
benefit of those who do not know It
that water ice takes long time ~
CONCEAL unless the white OF an ego 10
added. Open the freezer when littla
crystalized particles begin to appear in
the liquid and stir in rapidly the white
of one egg beaten to stiff froth. This
will harden the whole mass in about hal,
the time required to freeze it without an
egg.
A delicious ice is made by mixing
raspberries and currants in the pronor.
ton of one pint of currant juice to half
pint of raspberry juice. This should
be thinned with one pint of water and
sweetened with cup of sugar. Freeze
as suggested in the raspberry ice.
A eurrant ice is also very good, the pro.
portions being pint of juice to a cupful
of sugar and one quart of water.
Another delightful raspberry ice Is
made by stirring half cupful of pow
dcred sugar into quart of rich cream.
Add gill of raspberry juice and whip
the whole with an egg whisk until well
frothed. Then freeze as usual.
e. Blackberry froth is an excellent way
of preparing the latest of the small
fruits. For this is needed one eupfulof
blackberry juice and one cupful Of
sugar. Soak D half box of gelatine in a
cup of cold water for an hour Stir
the sugar in and pour the boiling water
over it. When it is quite dissolved add
the fruit juice, strain into large mold
and set on ice. When the jelly begins to
thieken beat the whites of four eggs To
a froth and stir thoroughly into the
jelly. Let it stand until firm and eat
with cream.
\ blackberry dumping is a dessert
not often served, but 1t is excellent,
Make dough of four cnpfuls of flour,
two eupfuls of milk, two tablespoonful
of baking powder and one-half tea
spoonful of salt. Roll out the dough
quarter of an inch thick. Heap in the
center quart of blaclSberries and
half cupful of sugar. Gather up the
dough in n ball, sew in afloured cloth
that has been wrung out in hot water
drop into pot of boiling water and let
ii boil hard for an hour aud q 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 n deep dish. The sides of the
dish should be lined with pastry, and
the top crust should be quite thick with
a small slit in the center to let off steam.
They should be eaten cold with crenm.
Cincinnati Enquirer.