The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-07-17
MIDSUMMER RECIPES.

TX 4 r
No man can be wise on an empty
stomach says George Eliot, and so 1T Is
that the housewife should gather snf,i
jflcient knowledge to render her table at
tractive and appetizing enough to pre-
5clude the possibility of placing her hus-
land LIN the class of fhe men who
go UP and dowr,
TO get dinner In the town.
currant Punch-This delightfully."- re-.
tireshlng beverage requires three plnts Of
31lpe currAnts. one pint red rasDberries,
Juice OF two lemons, Juice Of two oranges,
three quarts OF ter and sugar syrup
TO sWeeten to taste. Crush the currants
and raspberries add the lemon and
orange juice and the water. Let stand
about an hour, then filter through a
jelly bag. 10 make the suGsr5 syrup
bon four cupfuls Of sugar and two cups
Bfuls OF water fol. ten minutes, strain and
cool. Add the cold syrup to the fruit
Juice and chill on ice. Put small
quantity OF shaved ice in each glass for
serving, then I'LL the glasses with the
punch. ri e t ,sS.
Raspp erry " Vinegar---Tos six quarts Of
red raspberries add three cupfulH OF cider
vinegar. Clean the berries, put into a
stone Jar. mash n thoroughly and cover
with the vinegar. Let it stand twenty
four hours-tWo or three days will not
5hurt-in a cool place, then strain through
a jelly bag. Allow a cupful Of sugar to
each fupful Eof juice and boil UP we'll.
Skim and boil several minutes longer,
then put into bottles and seal. TO serve
allow fourth Of a cupful OF Svinegar8to
three ourths / 81 "a cupful of water and
shaved Ice to make quite cold. This is
exceedingly refreshing during tho hot
months and quickly prepared. ' f
4g9 Cherry Pudding Soak one and, half
Bcupfuls Of stale white bread ii three
quarters Of a Gu pfu1 Of milk until moist
then squeeze until dry as possible Put
"a fourth Of a! cupful OF butter into a
ucepang on the stove; when hot add the
bread and stir until smooth and dry.
then cool. Beat four yollksE OF eggs and a
8cupful Of sugar NJ unit L N light, add the
bread #and two Gu p uls of8stoned cher
ries.a Flavor with "a, little grated lemon
or orange &rind "a few drops Of vanilla,
and fold In tleR tiff fly beateth whites OF
eggs. Put into a buttered prdd Ing mould
and bob steadily for two hours. Turn
out and serve with stewed cherries.
aSs Ra spberry5 Ice-Boil two upfulss Of SUI.
gar In a cupfuls OF water for ten minutes,
\ then cool. Mash a. quart OF red rasp-
berries. add i a cupful OF freshly grated
pineapple or pineapple Juice and a cups
fulgof twater; ! cook for ten minutes. strain
through q Jelly bag and cool. When
cold, add the Juice OF two oranges, the
Juice Of two lemons. four cupfuls$ Of wa
ter and the sugar syrup. Color to a
petty pink with fruit col orinG IL not deep
tenoug hs lns shade and add more sugar
syrup II needed. Strain the mixture
through o cheese-cloth and freeze as ice
cream. This produces q deliciously fla
vored Ice, and it's particularly fine when
made OF the wild red raspberries which
grow so abundantly in the Northwestern
States. tits delicious served in combina-
ton with plain vanilla ice-cream and the
two kinds may be moulded together.
producing a pleasing effect in pink and
white. Amelia sulzbacher, In w at-To-