Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-07-10
THE RASPBERRY.

marquette Bulfulng, CnlcdgO. All
rights reserved by Banning CO., Chi
cago). ~ s-s
THE RASPBERRY.
This hardy little bush. found in all
parts OF the world and known to the
ancients as the "bramble of Mt.aIAa, !"
mas become one of our finest cultivated
garden fruits, and under the magic of
a modern plant wizard 1t has lost It's
right to the name 1t is SO commonly
known blythe raspberry-because of
the rasps or spines covering bush and
fruit-for this expert who out-natures
nature I'm producing marvels in the
fruit and vegetable world, has sue
ceeded In growing raspberry free
from the roughness that suggested it's
peculiar name. The ingenuity of q
California plan breeder has gone still
further and produced an altogether
new berry that is neither raspberry nor
strawberry. but a combination of the
best qualities of the two. This Is said
to be a most delicious berry that melts
on the tongue, leaving mingled sug-
gestion of the flavor of both the rasp-
berry and strawberry
OF the raspberry we have two special
varieties; the red and black, both are
easily cultivated in gardens The
amber raspberry Is rather uncommon
but partakes of the nature of the red
berry. and the blending of the three,
red, amber and black, makes a pretty
contrast in serving the fruit I'M
cooked, especially as salad. These
berries, like other fruits of the same
class, are useful to US principally ON
4H.1s. ,.f,;t 1,,,
to various aromatic bodies, fruit acids
and sugar. The mixture of sour and
sweet In the juices of the raspberries
adds greatly to their agreeable and re-
freshing qualities, and raspberry wine
and vinegar are particularly grateful in
fevers, while the fruit syrup is de-
% lightful addition to effervescing waters.
The red raspberry makes most de-
licious jelly and preserves although the
black Is preferred by some for jams
because this variety Is sweeter.
The raspberry possesses the same as
tringent quality as the blackberry and
BURBERRY and are therefore natural
remedies for certain diseases common
In summer. Their acid, mineral salts
and sugar are all the properties they
contain worth considering for the food
value.
The astringent property in the berry
Is so'nething similar to fannie acid.
Raspberry Frontage.
! Put one ounce of gelatine to soak In
a cup of cold water for half an hour.
Mash one quart of red, ripe raspberrics
through n sieve and mix with a cup Of
powdered sugar. Then dissolve the
gelatine over hot water and stir into
the pulp. Add few drops of cochineal
If you want a brighter color. AS the
mixture begins to thicken stir in two
cups of whipped cream and turn into a
plain brick mold. Pack in ice and
/. .caars4 salt-f0r- two hours -
Raspberry Pudding.
Cream quarter of pound of butter
and beat it up with three we'll beaten
eggs then beat In half cup of sugar
and pound of fresh raspberry jam.
Butter u pudding mold and put in n
Mayer Of fine bread crumbs, then layer
of the raspberry mixture, then more
crumbs, then more jam and so on until
the dish is full. Cover the mold closely
and bake in n moderate oven for about
an hour. Turn out and serve with
TaSDUcTIy SiuCc.
Raspberry Cream.
Put a pint of raspberrics in a bowl
and sprinkle over them large table
spoonful of sugar, let stand for an
hour and then press through sieve.
Soak an ounce of gelatine in cold milk
for half an hour, then dissolve 1t In a
cup of scalding hot milk, add two
tf,,1, f,,IG -
Stir until gelatine and sugar dissolve
and set aside to COOL then add the
strained raspberries and carefully fold
in a cup of cream whipped and favored
with vanilla. Turn into a border mold
and set in cold place to harden
Turn out and I'LL the center with fresh
sweetened berries garnish with The
berries or whipped cream and serve.
Raspberry Foam.
Soak an ounce of gelatine in half 4
cup of cold water for half an hour
Heat to scalding one and one-half cup.
of red Raspberry Juice. sweeten tc
taste. add the gelatine and stir until
dissolved, then strain into basin, sci
I'm n pan of cracked lee. When 1t Is
quite cool and thickenng. stir in the
L
froth and continue to beat until tht
whole is a stiff foam. then turn into q
fancy mold that has been rinsed II
cold water. Serve with whipped
cream or custard sauce.
Raspberry Shortcake.
Measure a quart of sifted -four. ant
three teaspoonfuls of baking powder
and half q teasponful of salt; mix well
then rub in two ounces or butter
Moisten to Il soft dough with swee
milk then divide into two parts nn'
pat out to ut two round pie or cake
tins. having the dough about half al
inch thick for each one. Bake slowi!
until the cake begins to rise then IN
crease the heat of oven. Bake lo
twenty-five minutes.sSAs soon as done
take out, split thes cxkes open, lay OF
a heated dish ands q34ckly 6pread tn
crumb side Of each ha'fTW softene'
butter and a genStQns iaxA of rasp
berries that have been previousl!
sugared, crushed slightly and mixe'
with whipped cream. Piacfxpe layer
one on top q the other shskF1two o
four layers, as you prefer. The frui