Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-01


| reason for this Is partly that there are 50
many ofstef fresh fruits in the market at
the same time and partly that they seem
| SO difncult to clean Here are some Timely
! suggestions as to the best way 10 prepare
| them for service and siso Tor Offering them
In new and UNUSUAL guise.
RaSpberries growing above ground seldom
! require washing. Should they he sandy,
| however, it is we'll to put them In a colan-
| der, and. after placing carefully in cold
water once. gently lift It out II they are
to be served plain, give them this cold bath
! tust before sending to the table Then
| throw them lightly into a dainty dish and
| squeeze the juice OF one lemon over them
| Pass with powdered sugar
| Raspberry Water Ice.-Pass one ard a
| half pounds OF sound ripe raspberries
through fire hair sieve into a basin Then
add enc and half pitts Of syrup made ac-
cording to the directions given below. Add
the juice of two lemons and freeze the mix
ture until il is quite hard. For the syrip
put three pounds of loaf sugar into stew
pan with quart OF cold water. and stir
occasionally until 1t Is melted Then place
the steNpan on the stove and let the syrup
gradually reach boiling point, and continue
10 boil for about ten minutes. The scum
should be removed as 1t rises, and when
! cold This syrup. II kept well corked will
remain good for some time. and it may be
employed to sweeten both cream and water
| ices But when mixed with fresh fruit it
must be added with discretion. as some
kinds WIFI need more than others.
Raspberry Cream Cake-Make a plain
cake in the usual way hayGring IL with
lemon peel and a small quantity OF vanilla
essence. As soon as the cake is baked turn
! 1t out OF the mold on TO a wire rack, and
When 1t is cool mot cold. carefully remove
the middle of the cake 10 within rather
more than an inch OF the sides and top. and
put it aside for several hours Stew two
pounds OF raspberrles with plenty Of sugar,
and rub them through a fine hair sieve.
Their measure the PURGE and make hot Add
geiatine in the proportion of an ounce to
each pint of liquid. BE careful to ascertain
that the gelatine Is quite melted before taxi
Ing the PURGE from the stove. Then put IL
Into basin 10 cool When 1t is cold but not
set, add an equal quantity of whipped
cream which has been sweetened. and whisk
The mixture for a few moments. Then pour
1t into the hollow cake and place on ice un-
Il! the filling is firm.
Raspberry Jelly with Cream Ice-Ppt
half pound or pint OF loaf sugar into a
stewpan with half pint of cold water and
the thinly pared rlnd ST two lemons Let
the water come 10 boil and then simmer
Tor ten minutes. Stew until ali the juice
has been drawn from them Pass the juice
through a fine hair sieve. Then measure
and reheat, dissolvlng In it geIatine in the
proportion of half an ounce to each pint of
liquid Taste to see II ii requires any mora
sugar and strain 1t into a basin II handy
when the jelly is cool. add a wineglass OF
sherry and pour all into d mold to set. Put
cup or mix INTO double boiler with
eight tablespoonfulS OF sugar and the thlnly
pared rind of a lemon. Stir on the stove I'M
III the sugar has dissolved and leave until
cold. Whip cup of cream, stir It into the
basin containing the cooked milk and
freeze. Serve together with raspberry jelly.
Raspberry Betty-Take two pounds of
ripe raspberries, remove the hulis and see
that there are no insects in the holiows OF
the berries. Have IN readiness also one
pound OF dry breadcrumbs. Then butter a
pudding dish and cover the bottom with a
layer OF the dry bread crumbs On the top
OF this place layer OF raspberries. sprinkle
plenty of sugar over them, add another
layer OF breaGcrumbs, then a layer of rasp-
berries sprinkled with sugar, and so on un-
til the dish is nlled Let the last layer be
breadcrumbs. On top of this last layer put
DTS or butter. Place plate or cover over
1t and bake about thirty minutes Remove
the plate or cover few minutes before serv-
ms and let II brown. Serve cream with il.
Iced Raspberrles-The raspberrfes must
be large and good Hull them and examine
the hollows carefully to see that there are
no insects IN them. Beat up the white of an
egg with one wineglassfuI of water Dip the
raspberries, one at time, into the mixture
OF egg and water and roll them in DOW
dered sugar one at a time. AS they are
taken out of the water, place them at short
distances from each other on white paper
and leave them until they are quite dry,
which will probably take six or seven hours.
When dry keep on ice until ready TO be
served.
Bottled RaspberrIes Buy large raspber-
rtes which are quite sound Pick them over
very carefully without bruising them and
drop gently into quite clean bottles till filed
TO the neck. Stand the bottles in a. large
kettle Of cold water with block OF some sort
between to prevent their bobbing on the
water or turning over. AS soon as the
water comes to q boil lift the kettle frsan
the stove. Take each bottle out and fill I'D
absolutely with boiling water to the neck
of the bottle. just covering the fruit. Then
strike three sulphur matches together and
hold them lighted In the neck of the bottle
till 1t Is full OF white fumes. Withdraw the
matches and very quickly cover over and
fasten down tightly. Return the bottle to its
place in the kettle and leave Till next day
10 get quite cold. These raspberries keep
perfectly and are like fresh fruit when
opened