Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-07-20


then skim and strain. Allow three pounds
OF sugar to each gallon of liquid. bring &c
boil, skim and add half a compressed
yeast cake. When fermentation is com.
plete. bottle. The older this is the better
A RICHER ELDERBERRY CORDIAL.
This Is usually made in quantity, a.
it requires at least three months &c
ripen and will keep indefinitely. Bruise
three gallons of the berries and cover
with three gallons and a half Of water
Add two ounces whole allspico, one hal,
cup raisins one ounce of ginger root, 81
piece of stick cinnamon. and a dozen
whole cloves. Cook half an hour, and
strain. Allow to each gallon of tho Juice
three and half pounds of sugar. Cook
10 minutes. Swimming until clear. Put
into clean cask. or one that has held
liquor. and when nearly cold drop in a
slice of toast thickly covered with yeast
Place in room OF even temperature n
ferinent. When fermentation has entire
~ ceased, bottle. pushing in the corks
tight.
BLACKBERRY JAM.
Blackberry jam is one of the good old
fashioned sweets that cannot be i'm
proved upon. Carefully pick over two
gallons Of blackberrics and wash in cold
water. The easiest way is to put them
in a colnnder. IA few at a time, and run
cold water over them. Place in gran
lite or porcelain lined preserving kettle
never Uncover with a quart of water
and cook until soft. MASKING with a
n v.;ctS
watch 1t constantly set on an asbestos
mat or on a larger pan of hot water.
When soft and "mushy," take from the
fire and press through a wire sieve into
a stone jar. This can be done one day
and the pulp set away until the next
morning to finish. or it can be attended
TO all at once. When ready to make into
Jam take quart at a time put into "A
kettle and rs soon as it comes to a boil
add two pounds of sugar which has been
heating In the oven the same as in maxi
ing currant jelly. Bring to half boil
again. cook rapidly Is minutes, watching
and shaking the kettle so that II will not
catch on the bottom. 1t is done when a
spoonful dropped into cold saucer. hard
ems like jelly. Pour into small glasses and
when cold seal tightly and set in a cool
dark place. DO not try to prepare more
than quart at a time. as it makes a
much better jam than when cooked in
quantities and does not take much longer.
DRIED BLACKBERRIEs.
The cheapest OF all WAYS of preseryine
is to dry them. This where one has n
quantity to dispose of. Pick over care
fully and spread on trays covered with
manila paper. unless one has the regular
fruit trays. Keep in the sun. bringing
IN the Eouse at night. and If rainy finish
the drying in the warming oven. II there
are ftes about cover with netting whiIo
out OF doors When perfectly dry pack
IN tins or paper bags. close tightly to
exclude insects. Keep in cool. dry place.
These make excellent pies for winter.
CANNED ELDERBERRIEs.
have never been able to determine
whether the taste for eldcrberry pie was
natural or cultivated one. Those who
like 1t declare that 1t is the berry pie
par excellence. Those who do not favor
1t seem to think that those who do have
depraved taste. As the elderberry is
rather insipid alone. it requires the addi-
zion of lemon or vinegar to develop its
own inherent richness. Tart grapes are
also sometimes added to give the re-
CURED acid. In canning strip from the
stems and put into the preserving kettle
allowing for each IL quarts OF the berries
one quart Of sugar and one pint OF water
Heat slowly until the contents begin to
bubble. then boil just Is minutes. Have
the glass Jars rolled in hot water, ill to
0NprfjOWinR bn bnt
and screw tight. BE sure all rubbers used
are fresh and new as quantities of pre-
serves are annually lost by false economy
in the matter of rubbers. AS the contents
of the can cool. keep scrcwing the top
tighter. Set in n COOL dark place. When
ready to use for pies add more sugar the
vinegar or lemon juice to taste and. il de-
sired. little butter. Drcdge lightly with
flour before putting on the crust and bind
with strip of wet muslin to keep the
juice running over.
CANNED Bl.UEBERRIES.
These will keep without sugar and taste
more like the fresh fruit for use In pies,
shortcakes and buildings. II preferred
sweet. allow a half cup OF sugar to a
quart OF berries. excepting in the case of
swamp berries. when cup Of sugar Ii
none too much. In putting up without
sugar, pick over and wash the berries.
drain, then pack in jars. filling as full
az possible. Pass a silver knife down
around the sides to help them settle into
place. Pour boiling water over the fruit,
going over and adding more boiling water
~ the fruit settles and absorbs the water.
When hlled to running over, screw air
tight and keep In q cool. dark place.
CANNED TOMATOES.
Wash the tomatoes and plunge into
boiling water for Ave minutes. when the