The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-07-11
THE HOUSEHOLD CHEMIST.
Using Fresh Fruits For Flavoring
Extracts, Cordials and Home
Made RTandies

How many housekeepers have ever
used blackberrieS as fiavoring-not
! by the direct use of the fresh fruit, but
! by means of an extract that can be
kept the year around?
Probably there are comparatively
/ few who know what palatable flavoring
| can be accomplished with extract of
blackberries. This extract can be cas-
/ lily prepared by the veriest novice who
will closely adhere to the following di
rections:
Weigh out exactly one pound of the
fruit and place in a preserve jar. Care
must be taken that they are ripe, juicy
and of the best flavor. Over this mass
pour six ounces of 80 per cent alcohol.
Now seal the jar, as in preserving. Let
the jar stand two days. or better still.
three. Shake well three or four times
each CAV.
On the second or third day unseal the
jar and throw the contents into mus
lin strainer. Strain carefully until all
the fluid has passed through. Next
gradually pass water through the fruit
pulp, until an exact pint Of extract in
all has been obtained. If these direc-
lions are implicitly followed, failure is
impossible. The extract, if kept tight
ly stoppered, will remain good the year
around.
Take pains to see that none of the
fine seed of this fruit gets through the
strainer. Owing to the presence of
alcohol it is well to remember that this
extract, as well as all others. is to be
bottled and stoppered as quickly as
possible after making.
Is the flavor of elderberries pleasing
to the family Palate? If so. very
strong extract may be made. if the
elderberries used are of the best. by
following the same proportions given
in the preceding recipe.
A MIXED EXTRACT.
Here is the simplest, and at the same
time the best way to make "tutti fruit
IT, extract. In a preserve jar put one
ounce of crushed plum, rejecting. of
course. the stone. To this add four
ounces of crushed raspberries. Two
ounces of crushed blackberries should
then be added TO the jar, stirring the
contents together with each addition of
ingredients. Next put in four ounces
of crushed cherries. Last of all add
exactly three ounces of finely grated
pineapple.
Finally stir until the fruits are indis-
criminately mixed, and then add six
ounces of 95 per cent alcohol. Seal the
jar and let stand for from rs to y
hours, with occasional shaking, after
which strain, adding water through the
strainer to make an even pint of ex-
tract.
In all of the above recipes, care will
be needed in crushing or grating the
fruits. II must be done without loss of
any of the juice that comes oozing out !
of the pulp. See that every drop of |
juice goes into the jar along with the |
pulp, and the result will be an extract |
of the greatest possible concentration. |
Another great essential is that none
of the fluid he lost while straining. The /
~.
er is naturally the most concentrated |
part of the extract. If the muslin bag |
used for straining is too large, some Of /
the fluid is liable to be spilled outside /
of the the receptacle.
To avoid this loss of strength is a /
very simple matter Before stitching I
up the bag, cut it tapering, so that the /
closed end through which the fluid /
drips is almost as small as the neck of |
a funnel. Before adding any water !
the strainer, it will be neces-
sary to squeeze the bag tightly enough 4
to express all the remaining juice and
alcohol that can be passed through in
this manner. The remaining water
that. passes through the strainer to
make up the even pint should carry
with it the last trace of flavor that
fingers in the pulp.
FRUIT BRANDIES.
Cherry brandy is an esteemed medi-
cine in many homes. Here is a simple
way of making q bottleful in less than
five minutes: To Is ounces of good /
brandy add three ounces of the cherry
extract Shake them well together
Next add just one ounce of graduated
sugar. Shake again until the sugar is
dissolved. Cork the bottle
lightly, and. when cherry brandy is
wanted, this article will be found to be
excellent.
Blackberry brandy? This may be
made in the same way, taking four
ounces of blackberry extract. II ounces
f good brandy and one ounce of gran
Hated sugar.
To make a good blackberry cordial
S quite as easy. Take of some stand