Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-22
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living. If more of us would go back TO the
natural foods. in hot weather, there would
be much less WEAKNESS for the cook as well
as the sadly overworked stomach
big bowl of fresh blueberres, home
made bread and creamy milk for supper
needs no apologies for its serving nor sauce
for the appetite. Blackberries and, black
caps are also delicious with bread and MILK
"a well as the fragrant red raspberry II
one lives near enough to the base OF sup
plies to obtain the berries without their be-
ing crushed.
Excellent as the berries are eaten just as
they come from the good green bush, rev
there are who DO not appreciate them
baked In a pie. pudding or biscuit proper
ly made all are excellent
Yet while using them freely in this, their
season. 1t must be remembered that wintry
days are coming, when every one appre-
ciates to the full the store of home
made preserves. pickles, jellies and cordials.
For use in sickness the juice of the elder
berry and blackberry furnish good old
fashioned tones and cooling drinks arrest
ing almost any summer complaints" with
out other medicine or leaving i'll effects
behind.
For children and old people they are es-
pccially good, requiring no coaNing to make
them Ego down"
Blackberry Cordial.-Put nice Juicy ber-
ries that have been looked over and rinsed
in cod water in preserving Kettle or
stone jar. and set over the fire In larger
pan of water. Simmer until soft, MASKING
with a potato masher. Strain through
cheese cloth wrung out of boiling water.
Measure the juice and allow TO eath pint
and a half of Juice one pound OF white su-
gar and One-half ounce each cloves, CHINA
mon and a quarter ounce of mace tied IN
thin muslin bags. Cook together for fif-
min SIX three
fourths of a pint of the best brandy and set
aside in a covered vessel to cool. When
perfectly cold. strain out the spices and
bottle, sealing the corks. This will keep
for years.
sun Cooked Blackberry CordiaL-Wash
and mash two quarts of blackberries, put
into glass jar with half dozen cloves, fin
ger length piece Of stick cinnamon and
half dozen cassid huds. Cover with white
brandy and set In the sun for two weeks.
Strain. Make syrup, using one pound of
sugar and cup Of water cook ten min
Utcs, Skiumiu@ carefully. When cold add
the syrup 10 the blackberry juice. return
The cordial To the glass jar and stand for
another week in the sun. Strain and bot
tie EldegUerrE cordial may lie made in the
same Wy. substituting ground spices for
the whole ones: OF 1t may be allowed TO
fe-ment IN this way.
Eiderberry Cordlal-To five quarts of the
stcmmCd and bruised berries add two and
q half quarts luEeSIrm W tter. Stand aside
for tweuty-fOIr hours, then skim and strain.
Allow three pounds OF sugar to each gallon
OF liquid bring to "a boil, skim and add half
"a compressed yeast cake. When fermenta-
ton is complete, bottle. The older this is
the better.
Richer EIGerberry Cordial.-This Is
usually made in quantity. as 1t requires
AZ least three months to ripen and VIII
keep indefinitely. Eruise three gallons OF
the berries and cover with three gallons
and a hall OF water. Add two ounces
whole allspice. Ouc-halt cup raisins. one
ounce Of ginger root. piece of stick Gin
lrnflA
half an hour and strain. Allow to each
gallon OF the juice three and a half pounds
Of sugar. Cook fifteen minutes. skimming
until clear. Put into a clean cdSk. 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 tenn
perature TO ferment. Nhen fermentation
has entirely ceased bottle, pushing in the
CCrLE tight.
Blackberry Jam.-Rlackberry jam is one
of the good o!f-fashioned sweets that can
rot be Improved upon. Carefully pick over
two gallons Of blackberries and wash in
cold water. The easiest way is to put them
in 4 colander, few at time, and run COD
water over them. Place in granite or
porcelain lined preserving kettle-never in
cover with quart of water and cook
until soft, MASKING with 4 wooden spoon.
If you do not wish TO watch 1t constantly,
set on an asbestos mat or on larger pan
of hot water. When soft and "mushy' take
from the fire and press through wire sieve
into a stone jar. This can be done one day
ing to finish or il can be attended to all al
once. When ready to make into Jam take
a quart at a time, put into Kettle and as
soon as il comes 70 boil add two pounds
Of sugar which has been heating in the
oven the same as in making currant Jelly.
Bring TO a half boil again, cook rapidly mr.
teen minutes, watching and shaking The
kettle so that II viii not catch on the bot
tom. Ii is done when a spoonful dropped
into cold saucer hardens Ike Jelly. Pour
into small glasses and when cold seal
tightly and set in a cool dark place. Do not
tTy TO prepare more than quart at a
time. as IL makes a much better Jam than
when cooked in quantities and does not
take much longer.
Dried Blackberrles--The cheapest of all
ways OF preserving is to dry them. This,
where one has a quantity 10 dispose os.
Pick over carefully and spread on trays
covered with manila paper. unless one has
the regular fruit trays. Keep in the sun,
bringing I'm the house at night. and If rainy,
finish the drying In the warming oven. II
there are flies about cover with netting
while 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 Elderhcrries.-I have never been
able 10 determine whether the taste for
clGerberry pie was natural or a cultivated
one Those who Ike II declare that IL is
the berry pie par excellence. Those who
do not favor It seem TO think that those
who do have a depraved taste. AS the ell
derberry is rather insipid alone it requires
the addition Of lemon or vinegar to develop
Its own inherent richness. Tart grapes are
also sometimes added To give the required
acid. In canning strip from the stems and
put into the preserving kettle allowing for
each twelve quarts OF the berries one quart
OF sugar and one pint of water Heat slow
" until the contents begin to bubble then
boil just fifteen minutes. Have the glass
jars rolled in hot water fill to overlooking
with the hot berries, cover and screw tight.
BE sure all rubbers used are fresh and new,
as quantities of preserves are annually lost
by false economy in the matter OF rubbers.
As the contents OF the can cool keep screw
Ing the top tighter. Set in a cool dark
place. When ready TO use for pies add
more sugar. the vinegar or lemon juice to
taste and If desired. a little butter
Dredge lightly with -four before putting on