The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-07-08
The Raspberry.

This hardy little bush, found in all
parts OF the world, and known to the
ancients as the "bramble of Mt. Ida,
has become one of our finest cultivated
garden fruits and under the magic of
modern plant wizard it has lost its
right to the name it is so commonly
known blythe aspberry-because Of
the raspS or spines covering bush and
fruit-for this expert who out-natGres
nature in producing marvels in the
fruit and Vegeta BILE world has succeed
ed in growing raspberry free from the
roughness that suggested its peculiar
name. The ingenuity of a California
plant breeder has gone still further
and produced an altogether new berry
that is neither raspberry nor straw
berry. 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 a mingled sugges-
ton of the flavor of both the raspberry
and strawberry
OF the raspberry we have two speciai
varieties, the red and black; both are
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, am
Der and black, makes a pretty contrast
in serving the fruit uncooked, especial
ly as a salad. These berries, like other
fruits of the same class. are useful to
us principally on account of their ex~
quisite flavor, due to various aromatic
bodies fruit acids and sugar. The mix
ture of sour and sweet in the juices OF
the raspberries adds greatly to their
agreeable and refreshing qualities, and
raspberry wine and vinegar are par~
t1cularly grateful in feVers, while the
fruit syrup is a delightful addition to
efferveScing waters
The red raspberry makes most dell
cious jelly and preserves. although the
black is preferred by some for jams be-
cause this variety is sweeter.
me raspberry possesses the same as.
3 fr@f
blucberry 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 something similar to fannie
7 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 raspberries
through sieve and mix with a cup of
powdered sugar. Then dissolve the gel =
atine over hot water and stir into the
pulp. Add few drops of cOchineal il
you want a brighter color AS the mix
ture begins to thicken stir in two Guns
OF whipped cream and turn into 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 beat in half a cup of sugar
and a pound of fresh raspberry jam,
Butter a pudding mold and put in q
layer of fine bread crumbs. then a
layer of the raspberry mixture, then
more crumbs. then more jam, and so
until the dish is full Cover the molo
closely and bake in a moderate oven for
about an hour Turn ont and servA
with raspberry sauce.
RASPBERRY CREAM
Put pint of raspberries in a bowl
and sprinkle over them a large table
spoonful of sugar; let stand for an hour
and then press fhrOn0h sieve SOa K