Evening star., 1903-07-11

easily cultivated in gardens. The amber
raspberry is rather uncommon, but par
takes 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 uncooked, especially as salad.
These berries, like other fruits of the same
class. are useful to us principally on ac-
count of their exquisite flavor, due to vari
Gus aromatic bodies, fruit acids and sugar.
The mixture of sour and sweet in the juices
Of the raspberries adds greatly to their
agreeable and refreshing qualities, and
raspberry wine and vinegar are particular
ly grateful in fevers, while the fruit sirup
is delightful addition to effervescing wa
terS.
The red raspberry makes most delicious
jelly and preserves, although the black is
preferred by some for jams becauSe-thiS
variety is sweeter. .-.s 80.
The raspberry possesses the same as
tringent quality as the blackberry and blue
berry, and are therefore natural remedies
for certain diseases common in summer.
Their acid, mineral salts and sugar are all
the properties they contain worth consider
ing for the food value. The astringent
property in the berry is something similar
to tannfc acid.
Raspberry Fromage.
Put one ounce of gelatine to soak in a
cup of cold water for half an hour. Mash
one quart Of red, ripe raspberries through
sieve and mix with a cup of powdered
sugar Then dissolve the geatine 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 coarse salt for two hours.
Raspberry Pudding.
Cream quarter of a pound of butter and
beat it up with three well-beaten eggs; then
10 nlf in half If
fresh raspberry JAM Butter a pudding
mold and put in layer of fine bread
crumbs. then a layer of the raspberry mix
ture. then more crumbs, then more jam,
and so on until the dish is full. Cover the
mold closely and bake in a moderate oven
for about an hour Turn out and serve
with raspberry sauce.
Raspberry Cream.
Put pint of raspberries in a bowl and
sprinkle over them a large Tablespoonful
of sugar; let stand for an hour and then
press through a 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 tablespoonfuls of granulated su-
gar. Stir until gelatine and sugar dissolve
and set aside to cool; then add the strained
rasp5erries and carefully fold in a cup Of
cream whipped and favored with vanilla
Turn into border mold and set in a cold
| ter with fresh, sweetened berries. Rarnish
with the berries or whipped cream and
serve.
Raspberry Foam d
Soak an ounce Of gelatine in half a cup
Of cold water for half an hour, Heat to
scalding one and one-half cups of red rasp-
berry juice; sweeten to taste; add the gela-
tine and stir until dissolved; then strain
into basin and set in pan of cracked
| Ice. When 1T Is quite cool and thickening
stir in the whites of three eggs beaten to a
stiff froth and continue to beat until the
whole is a stiff foam; then turn into a
fancy mold that has been rinsed In cold
water Serve with whipped cream or Gus
tard sauce.
Raspberry Shortcake.
Measure a quart of sifted -four, add three
teaspoonfuls of baking powder and half a
| teaspoonful Of salt; mix WELL then rub in
two ounces Of butter Moisten to a soft
dough with sweet milk, then divide into
two parts and pat out to fit two round pie
or cake tins. having the dough about half
an inch thick for each one. Bake slowly
until the cake begins to rise, then increase
the heat of oven Bake for twenty-five min
utes. AS soon as done take out, split the
| cakes open. lay on a hea ted dish and quick
ly spread the crumb side of each half with
softened butter and a generous layer Of
raspberries that have been previously su-
CARED. crushed slightly and mixed with
| whipped cream. Place the layers one on
top Of the other having two or four lay
ers as you prefer. The fruit should be
sweetened an hour before using it.
Raspberry Mousse.
Soak a teaspoonful of gelatine In cold
water for twenty minutes then dissolve
over boiling water and stir into two cups Of
| chilled red raspberry pulp add the juice of
to a stiff dry froth. Turn the mixture into
| mold cover securely and pack in Ice and
| coarse salt and let stand for two hours.
Raspberry Sauce.
| Put two tablespoonfuls of sugar, two
| teaspoonfuls of cornstarch, a grating Of
| nutmeg into saucepan and mix together
| Heat together a cup of fresh raspberry
| juice and cup of water, pour over the dry
| materials and cook in double boiler until
| clear and rather thick.
Raspberry Shrub.
Delightfully."- refreshing in hot weather
Pour a quart Of best cider vinegar over
four quarts Of red raspberries and let stand
| four days, then strain and to each pint Of
juice add pound of granulated sugar. Boil
| for twenty minutes, then bottle, cork and
keep in a cool dry place. To serve pour
| little into glass over crushed ice and add
| water.
Canning Strawberries.
| A new method is as follows: Take pure
white vinegar and mix with enough granu-
| lated sugar to make a sirup free from
| acidty pour this into jars over perfectly
sound ripe berries picked in dry weather;
| seal them tight and keep in dry place.
After Dinner Croutons.
Cut sandwich bread into slices quarter of
| an inch thick and after trimming off the
crust cut each slice into four sman tri-
| angles, spread with a paste OF butter, rich
creamy cheese and little minced parsley
after toastng the croutons a delicate
brown. These crisp tasty little norsels are
served with salad instead Of the crackers.
Menus. bes 10
SUNDAY.
BREAKFAST, ,li
Cereal. Berries.
Fried Perch. Creamed Potatoes.
Popovers Coffee.
DINNER.
Iced Cherry Soup
Roast Young Duck.
Green Gooseberry Jam.
1