Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1908-07-28
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Raspberry Recipes.


quarters pound graduated sugar to
one pound of berries Mash the berries
in porcelain lined kettle and cook
in their own juice; stirring constantly
with wooden spoon to prevent
ScOrching. Cook fifteen minutes, then
add the sugar and boil hard for one
minute. Place in jars and seal
Immediately.
Canned Respberries-Usc the large,
red berries for canning whole. Pick
them over carefully, keeping sharp
lookout for squash bugs. Place in
jars in layers, alternating a layer of
berries and a layer of sugar; about
two heaping tablespoonfuIs of sugar
to pint. Place the jars, about two
thirds filed, in a wash boiler, the
bottom of which has been covered
with hay. Pour in cold water until
the jars are about two thirds COW
cred. Put close cover on the boiler
and place over a moderate fire. AS
soon as the water around the jars
Thoroughly boils; remove the jars one
at time and if the fruit has settled
fill from the other jars. Seal i'm
mediately and set aside to cool.
Raspberry or Tutti Fruit Jelly
Two quarts each of red raSpberries,
sour cherries, currants and one quart
of gooSeberries. Wash the fruit and
stone the cherries. Put the raSp-
berries. currants and gooseberries in
a kettle; cover with cold water and
boil until all are cooked. Put through
a jelly bag, and to each cup of juice
add a cup of graduated sugar. Put
the sugar in Il shallow pan in tht oven
to warm. Put the juice with the
cherries on the fire and boil hard Cor
twenty minutes Add the heated
sugar and let boil up once more. Then
pour into jelly glasses. This quantity
will make fourteen glasses of a clear.
tart jelly with the cherries showing
all through.
Raspberry Pudding.-Quarter pound
of flour. pinch of salt, one-half pint
milk. two eggs, one quarter pound
raspberries, one-half ounce of butter
and sugar to taste. Put flour in 4
basin, add the salt and stir in
gradually the milk. Beat with a
spoon and break one egg in cup;
then stir the egg in the batter. beat
ing lightly until thoroughly mixed.
Add the second egg and mix
thoroughly Grease a pie dish-be
liberal in the greasing and pour in
the batter. Take the fruit and
sprinkle over the batter and put two
or three pieces of butter on top. Put
dish in the oven and bake for half an
hour. Sprinkle with sugar when
done.
Raspberry Ice Cream.-To small
box of red raspberies add pint of
sugar. Let the sugar stand on the
berries the greater part of day.
When ready to mix mash the berries
in bowl Pour in the freezer pint
of milk and a pint of cream; then
squeeze the berries and sugar to
taste. This will make two quarts of
a dcliciousy favored ice cream, and
the cream and milk need not be
scalded The receipt is simplicity it
self and, you will find, very salts
factory.
Raspberry Turnovers.-Takea good |
light crust, roll it out two or three |
times, then leave it one-quarter of
an inch in thickness. Cut it out in |
rounds with a small basin and lay a |
few black or red raspberries which |
have been slowed with sugar on half |
of each round Turn the other half |
over the fruit: fasten the edges |
securely and bake on tins in mod |
crate over Serve with sifted sugar
Fresh Raspberry Compote.-Bruise
a quart of sound raspberries thor
oughly; put them into glass dish /
and sprinkle pound of powdered |
sugar over them. Let them lie in |
cool place for couple of hours. then
pour over them a quart of thin claret |
and a quart of cold water. Send
sponge cake or any light cake to table
with them.
Raspberry Shrub.-Place raspber-
ries in stone jar, cover with good
elder vinegar, let stand over night;
next morning strain. and to one pint
IF Juice add one pint of sugar; boil
ten minutes; bottle while hot use
about one-half glassful of shrub to
,ne-half glassful of pounded ice ana
,old water. 1t is delicious drink Tor
summer.
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