New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-10-14
- 7OVSEHOLD
IS, II TALKS
THE CRIMSON pARBERRY.

Many o.ona who see the conspicuous baskets Of
slender crimson barberr!es in the market at THIS
season fan 10 recognize this valuable fruit. the
berberry bush Is more often cultivated FOR rs pro-
fusion o. soden-hued flowers than for IT'S berries.
yet Il IS one II the few fruits included IN the
ar pharmacopGia OF tho United States. II IS much
used IN Europe 'or grateful acid. refrigerant
drink and Is prescribed for this purpose In fever
well IN diseases that call for an astringent.
English housekeepers the berries for this med
icnal drink. using cup OF sugar melted in a pint
O.. water TO quart OF the fruit The follow
ing Is the easiest way TO put up the berries:
Strip them from tho stems. All quart can with
them and pour the syrup over them while Il Is
lukewarm. not hot. Screw on the covers loosely,
without the rubbers and the In boiler
OF warm water on a wooden rack with towels be-
tween them. Let the water boil around the cans
for ten minutes; then take them out. replace the
rubbers. MI up the cans with fresh syrup II they
REQUIRE H. and screw them up tight.
more troublesome way to prepare the Juice. but
the best in the end Is TO boil the steamed fruit
with little water until II is thoroughly tender
and Juicy and then TO press the hot Juice through
a cloth Jelly straner Add cup OF sugar 10 each
pin, OF juice Let It boil UP once. and can II like
unfermented grape Juice. Use two or three table,
spoonfus OF this Juice in tumblerful OF ice-water
be pressed out Of them and mixed with a little OF
the syrup In !ce-water. Considerable more OF this
weaker preparation must be used 10 a tumbler or
water.
BARBERRY JELLY.
A delicious Jelly. which Is In high repute with
English people and families OF English descent in
this country IL made OF barberries.
The barberry is a rather seedy fruit for preserves
but Il is sometimes put up. as currants are. with
a pound OF raisins every Ave pounds OF itself
and a pound OF sugar to a pound OF the whoe.
The barberry should be picked late. after II
has been touched with the frost and the fruit is
deep dark crimson. The demand for the fruit Is
so limited that IL seldom sells for more than 10
cents a quart. so II must be classed among our In
expensive preserving fruit.
OUNCE CORDIAL.
Not all housewives know that excellent cordial
may be made from the ounce. Select ripe but
sound ounces rub on the fur and cut them into
little pieces Pour Just enough water them to
cook them. Let them cook one hour Strain of all
the Juice thas will pass through a coarse muslin
cloth. Strain the pulp left through PURGE sieve
and use Il for marmalade. cooking II with half
pound OF sugar a pint OF itself Take the strained
juice. measure 1t, and add cup OF sugar TO every
pint OF Juice After IL has cooked minutes add
two-thirds OF a pint OF French brandy every
pint OF the liquid. II Is not necessary TO the
best brandy as good cooking brandy will do.
Some cooks ad a spice OF cloves and a flavor OF
bitter almonds or peach kernels to this cordial bu,
IL IL doubtful whether the ounce Juice needs any
additional flavor Let the cordial stand In a stone
Jar for week and then bottle It. II Is ht for
sooner. bu, IT improves by keeping It year.