The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1896-07-24
GOOD THINGS FROM BERRIES.


III half cup Of water for two hours;
mash dne quart of berries with half
cup Of sugar: boil half a cup of sugar
with one ctip Of water over a slow heat
fifteen minutes; rub the mashed berries
through sieve and add to them the
ittice Of one lemon. Pat the soaked geia-
tine into the boiling SYRUP remove frorn
the fire at once, and pour over tn"
strained fruit. Stand the dish in a pan
Of ice water and stir until the mixture
begins Il, thieken Turn into wet mould.
and set away to harden. Serve with a
boiled ehstard made with the yolks Of
the eggs a raspberry pudding saues,
that is nice with baked or boiled buildings
is made by stirring 0ne-fourtb of Il c,il,
Of butter until it is creafBy; then STIR III
one cup Of powdered sugar and ten or
twelve mashed berries. Let the sauc"
become cold before using.
For a cream raspberry tart: Line
deep pieplate or shallow pudding disii
with pie crust: then fill the dish With
berries. and sprinkl" over them DOW
thicker than for an upper crust Of pie,
spread over the berries leaving the crust
little larger than the dish. and do not
press down the edge. Bake i'll Il modeS-'
ate oven. Meanwhile make d ctistard by
placing cup Of cream or rich milk over
comes to the boiling point. stirring in
half a teaspoonfuI Of corn starch, Moist
cited with little cold milk. and one to-
blespo0nful Of sugar. Beat light the
whites Of two eggs and add to the mix
lure: cook mol1ent before taking from
the fire. Stand the dish containing the
clstard i'll a pan Of cold wafer and stir
Until the custard is cold. When the pie
Is baked. carefully remove the top crust
and pIhr the cold custard over the fruit.
| replace the e,rtIst and allow the pie to be-
| come cool before serving. =.
For berry balls. make biscuit dough
and roll it out quarter of an inch i'll
thickness: cut it into squares. put Il
spoonful! Of berries OH each square. bring
IL butttred tin. Melt one Tablespoonful
| OF butter and ono spoonful of sugar i'll
onP-fourth Of Il en-, Ut bsling water. and
brush the dough balls will, it, Bake iii
| a hot oven and s"rv" with II sauce. An
| otier pudding is made thus:
Peat tw" eggs light and stir int" sbenr
one cup Of milk and sifted flour cnGftgiI
TO max" Il batter as thick AZ for pan
cakes. Put int" the -four three teaspoon
fuls Of baking powder. Butter Il mould
and put layer If the batter in the bot
tom. then Il layer Of some kind of Der
ritS. Alternate the layers until tbs"
mould is thr".-Iuartcrs full. cover 1t
| ii
a rich sauce.
TO make ii blackberry pudding. soak
| two cups of stale bread crumbs i'll two
cups of milk. add Il little salt and three
well-beaten eggs Measure on" and one
half cups of Sifteh -four and stir into it
half teaspoonful of baking powder and
add to the other ingredients one and one
half PINS Of bIack!nrries. Put into IL
huttercd pudding dish and steam NV"
hours. Serve with Il rich sauce.
TO make raspberry >hrrbet. l"il to-
| gethpr for twenty minutes one pint of
sugar and one and onrhaIf pints of wa
ter: then add one pint of crtssh.l ra~l,-
berries and the juice from two lemons
| and remove from H." fire. NheH cold
strain through Il >itv" and freeze.
To preserve hIackherrrS or raspbcrr"e
whole: Select fruit that is not too ripe.
pick it over. weigh. and put into glass
jars. filling each one twn-thir'iS full. Put
i'll a saucepan one pound Of graduated
sugar and one cup of wafer for ever!
slowly to Il boil Pour this hot <yrulr
into the jars the berries. filling them
to the hrim. Place the jars in a boiler
| containing cold water and let the water
come to boil. and when the fruit is
Scalt}ing hot take ont the jars and cover
them alright ThiS will be found an ca
cellent way for preserving berries.
4 syrup may be mad" from raSpl"'r
ripS and put in jars to use for making
| iellic< ices. icecreAmS and Ravarlan
creams during the winter. Heat the
| fruit and press it through Il sieve fine
enough to retain the seeds. Measure
the strained juice and put it over the.
fire. To four pintS of j'tis" add halt
| pint Of sugar. As soon as the llIuid
reaches the boiling point turn int" jars
! and seal 1t is best to use small-sIzed
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 it
stand until cold and add one gill of
brandy to every quart. Bottle and seal.
4 cood->ized spoonful put into tuinbler
| of water ma kes Il delicious drink.
! For raspberry vinegar. put four quart :
of red raSplprritS i'll a crock and pour
| vinegar enough over them to cover them.
and let it stand in Il 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 ny the sick, ont,
cold water.
An exceedingly good cordial is made
of four quarts Of raspberries. Put the
berries in large jar. with the riud of
| two lemons. an ounce of ginger root
Scraped and cut into small pieces. and
four quarts of whisky: cover closely and
let it remain one week III cool place.
then strain through a cloth. Add four
pounds of granulated sugar tn the
til the sugar is dissolved. Let it stand
twenty-four hours: then bottle and seal.
For a blackberry cordial. heat the her
ries and squeeze the juice through I,
cloth. To each pint of juice put half i,
pound of graduated sugar and two tea
spoonfuls each of allSpicc. cinnamon.
cloves and nutmeg. Put over the fire.
| and when it commences to boil cook tif-
teen minutes. Take from the fire and
add one gill of brandy or Jamaica rum
for every quart. Put into bottles AMI
seal while hot.
A much neglected fruit is the w hole
some goOSeberry. The large variety
makes an excellent breakfast fruit and is
regarded as healthy.
GuoseberrieS. like cranherrieS may he
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
pour in clear cold water. allowing ii 10
overflow the jar. Screw the covers
down so the jars will be air tight and
| he&'tt Tue jars Ill II h. ttnst piice-
(;ooseberry sauce is appetizing aud is
| an excellent relish to serve with roast
meats. Measure the fruit and have :wo-
thirds of a bowl Of sugar for every
bowl of fruit: put in a porcelain lined ke'
| tie and pour over them Il cup of cold
water: put over the fire and allow chem
to cook very slowly until every berry is
soft. This sauce will make delicious
pies, using it with an upper and Under
crust. In making with lower crust only
cover the top when baked with
meringue.
In making gooseberry jam little cur
rant juice is Il great addition. To eight
| pounds of the gooSeherries allow one
! quart of red curarnt juice and six pounds
of granulated sugar. Put the juice in
the preserving kettle with the sugar. put
over the fire and stir until the sugar is
dissolved. boil for five minutes. then
skim and put in the sooScherrieS. and let
them cook clowly until the fruit is done
and the syrup is thick as desired. Put
| into jars and seal.
Gooseberry catsup is delicious. Head
and tail eight quarts of berries: wash
| and MT them into n preserving kat fl>