Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-20
RASPBERRY SW EETS
HOW TO MAKE PRESERVES IN
wIEsBADEN STYLE.
Short Cake With the Fruit and Mar
malade Mixed With
CurrantS.

Written for The Evening Star
During the season Of small frut the
| housekeeper is anxious to enlarge mel
knowledge Of what can be done IN Calming
and preserving these summer delicac1es for
her winter store Raspberries lend tnem-
selves readily to the preserving art.
Preserved Raspberries, Wiesbaden style
Every lover of good things is familiar Win
Wiesbaden preserves, but not every one
knows that the housekeeper can obtain SIM
liar results. if only care and patience are
duly exercised.
Select raspberries which are ripe without
being soft. For every quart OF fruit aiio"
one quart of syrup made as follows: 10 one
quart of sugar add one and one-half pints
of water and stir over the fre until they
are thoroughly dissolved. Then let 1t Doll
for twenty-five minutes, Swimming iioiii
time to time -,
Carefully heat some patent jars and I'LL
them with berries. Pour in the NOT syrup
till the Jars are full to the brim. Let STAND
for a few minutes, ana as one s f,,II
shrink add more till the jars are as 1uil
as can be- Place them in a boiler, STANDING
them on wooden Stats to raise them from
the bottom Cover each jar with Its top,
but do not fasten them: POUR warm wa.el
into the boiler to half the height OF the
lars, then cover and cook until the 1rult is
clear Remove the jars from the boiler and
fill them to overflowing with extra syrup
heated to the boiling point. screw the mas
on tightly and set away to cool, being care
full that the jars are not placed Where coId
air strikes them suddenly.
Marmalade of Raspberries With Cur
rants-To make delicious marina
lade that will combine the two, al
low one quart Of currants to TWO
quarts of raspberries. Mash and rub
them through a sieve to remove an
seeds. To each pint of the pulp allow one
pint of granulated sugar. Place the sugar
in kettle with just enough water TO aus
solve it and boil until 1t cracks. Put tne
fruit in a second kettle and boil careiuiiy
until 1t is reduced about one-half. Aoo the
sugar syrup and boil until the marmaiade
will form globules without spreading when
dropped on paper. Pack in small Jars ana
cover tightly with patent tops or parainne.
To test the syrup 1t is necessary 10 Try II
every few minutes after 1t begins to Doll.
Raspberry Jelly-To make the jelly at its
best currants should be mixed with the
berries in the proportion of One-fourth. but
the same method is followed If the raSp-
berries are used alone. Pick over the RIPE
fruit but do not wash. Put In a porcelain
lined kettle and mash gently with u wooden
Spatule, just enough to start the juice.
Then cook slowly till the fruit Is soft. Pour
into a flannel jelly bag and let drip through
without pressing until all the juice is ex-
PEELED II not perfectly cledr pass through
filter paper To each pint of juice allow q
pound of graduated sugar. Put the sugar
in the oven to heat, but do not allow IL to
color. Place the fruit juice in porcelain
lined kettle over the fire and let hoil for
twenty minutes. Then add the hot sugar
and stir until it is dissolved and the juice
is clear. Pour into glasses and let stand
until set. Then cover with patent tops or
paraffine paper.
The flavor of the raspberry is so delicate
that the fresh fruit should be used III sim
pie ways.
Raspberry Cream Carbohydrates and
cream blend to a nicely and can be made
into a delectable dessert First prepare a
sponge cake, baked in layers, in ordinary
jelly cake tins. Use the weight Of two eggs
in sugar, and half their weight in flour.
Beat the whites and yolks separately. Add
| the yolks to the whites, then the sugar and
| finally the flour. beating vigorously. Bake
| In moderate oven. Allow the cake to be-
come coiu ana remove from the pans. Then
| spread between the layers and over the ton
| thick whipped cream and raspberr,es now.
dered with sugar to taste Four eggs will
| make two average-sized layers, which. with
| quart of berries and three-fourths of q
| pint of cream, will make a cake sufficient
| for six people.
Raspberry Bavarian Cream-Mash and
| strain a sufficient number of ripe berries to
| yield pint of juice. Add to 1t enough
strained juice of ripe currants to give nj
| -0uancy to the flavor. Soak one ounce M
| gelatine In a half cupful of cold water for
half an hour, then dissolve over boiline
| water, stirring until 1t is clear. Add to the
raspberry juice and stir in one half cunful
| or sugar. Whip pint of cream stifr and
| set on Ice till needed. Place the bowl con
| tanning the raspberry juice and the gela Tine
| In pan or lce-water and stir the contents
until they begin to thicken Add the
whipped cream and stir thoroughly tin
| blended, and pour into a mold Stand on
Ice till firm. turn out of the mold and serve
| with cream.
Raspberry Shortcake.-No shortcake fs
| better than that made with sour cream.
| SLIT a quart Of flour into mixing bowl
| and add to 1t cup of the cream. Cut the
cream through the flour with broad-blad-
| ed knife, and when we'll mixed add enough
milk to make as soft a dough as can he
rolled out. Mix half teaspoonful of bak
| Ing soda with one tablespoonful of boiling
water, add to the dough, and knead thor
oughly. Flour a pastry board, divide the
dough into two parts and roll each out TO
| the exact size of round baking pan.
Lightly flour the pan and lay one portion
OF the dough over the other, spreading the
under one with butter. Place both in the
baking pan and bake in a rather Quick
oven for half an hour. Have ready the
raspberries. divided into two portions Mash
one portion lightly and sugar to taste.
Separate the two layers Of shortcake and
spread the mashed berries between them
Arrange the rest Of the berries evenly over
the top. Serve warm with whipped cream
and powdered sugar. About three pints of
berries will be required for a cake of this
size. -
A speed of 10000 words an hour was
reached I'm a recent test NJ tho rsn1t.b- :. :