The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-07-06
will be found an excellent way for pre-

will be found an excellent way for pre-
serving berries.
A syrup may be made from raspber
ries and put in Jars to use for making
jellies. Ices, ice creams, and Bavariar
creams during the winter. Heat the
fruit and press 1t through a sieve fine
enough to retain the seeds. Measure
the strained juice and put it over the
ire. To four pints of juice add a hall
pint of sugar. AS soon as the liquid
reaches the boiling point turn into jars
and seal. 1t is the 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 il
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 1t stand in a cool
place twenty-four hours. Scald them
and strain. put In a preserving kettle,
and to every pint Of juice add pound
Of sugar. Boil twenty minutes and
bottle while hot. This is much rel
ished by the sick, one tablespoonful be-
ing 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
four quarts of whisky; cover closely
and let 1t 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
until the sugar is dissolved. Let it
stand twenty-four hours; then bottle
and seal.
For blackberry cordial, heat the
berries and squeeze the juice through
a cloth. To each pint of juice put half
a pound of granulated sugar and two
teaspoonfuls each Of aIlspice. CHINA
mon, cloves and nutmeg. Put over the
fire, and when 1t commences to boil
cook fifteen minutes. Take from the
fire and add one gill of brandy or ia
maica 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. NAV
De preserved in water and used in the
winter for pies and sauces Pick over
the fruit, reject the poor ones, and re-
move the stem and blow. Put the fruit
into Jars, filling them nearly to the
top. Then pour in clear cold water.
allowing it to overflow the jar Screw
the covers down so the jars will be
air tight and keep the jars in a dark.
cool place.
Gooseberry sauce is appetizing, and
is an excellent relish to serve with
roast meats. Measure the fruit and
have two-thirds of bowl of sugar for
every bowl of fruit; put in a porcelain
lined kettle and pour over them a cup
OF cold water; put over the fire and al
low them 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 a little
currant juice is great addition. To
eight pounds Of ripe gooseberries al
low one quart of red currant Juice
an 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
gooseberries, and let them cook slowly
until the fruit is done and the syrup
as thick as desired. Put into jars and
seal.
Gooseberry catsup is delicious. Head
and tail eight quarts of berries; wash
and put them into a preserving kettle
with half a cup Of water. Place at
the back Of the range and let them
cook slowly down one-half, stirring
frequently to prevent their burning.
Add one tablespoonful each Of cloves,
cinnamon, and allspice and five pounds
Of sugar. Just before taking from the
fire put in one quart of vinegar; let
it scald, but not boil, and remove. Fill
small jars or bottles and seal while
hot.