The Kendrick gazette. [volume] (Kendrick, Idaho) 1892-1968, 1910-01-28
RASPBERRY RECIPES.
How to Prepare the Fruit For Every
day and Festive Occasions.

day and Festive Occasions.
The raspberry bush resembles that
Of the currant in general size and ap-
pearance. The common name was
given to it because Of the roughness
Of the fruit. Both the scent and flavor
Of this fruit are very refreshing, and
the berry itself is exceedingly whole
some and invaluable to people of
bilious and nervous temperament.
Raspberry Vinegar Sirup.-This is
an excellent summer drink. and it is
also sometimes recommended in cases
Of colds and fevers. Fill large glass
jar with picked raspberries and add
sufficient best malt vinegar to cover
the fruit Cover the jar and let it
stand for week in cool place. At
the end Of that time strain off the vim
egar through muslin or cheesecloth,
but do not squeeze the fruit much If
the sirup is required to look clear and
bright. Weigh the vinegar and allow
double the weight Of sugar. Place
vinegar and sugar in the jar. cover it
and stand in a saucepan of water.
Bring the water very gradually to the
boil and as soon as the sugar is dis
solved lift the saucepan from the fire,
leaving the jar standing in it until it
is quite cold. Bottle the vinegar and
use from teaspoonful to a table
spoonful to the tumbler of cold water,
according to taste.
Raspberry Jelly.-Pick and weigh
tho harrioS n1aoo fhapo IN q n roo oOv-
cred jar and stand the jar in a sauce
pan Of boiling water. Cook gently for
about an hour. then strain through
cheesecloth or fine sieve. Measure the
Juice and to each pint allow three
quarters Of pound Of sugar. Add
the sugar to the juice and boil slowly
until it becomes firm when tested on
a cold plate.
Raspberry Pudding. Butter a pud-
ding dish, line the sides and bottom
with breadcrumbs, stew one pint Of
| raspberries with two tablespoonfuls Of
sugar and one tablespoonful cold wa
| ter. Pour the stewed fruit into the
pudding dish and cover with bread
crumbs. Make custard with a pint
| Of milk and the .yolks of three eggs,
| pour over the breadcrumbs and bake
in the oven till Drowned. Whip the
whites of the eggs to a stiff froth,
| flavor them with sugar and vanilla
extract. Pile this on the top Of the
pudding and place in the oven for a
| few minutes. This makes a good cold
pudding. when it may be baked in a
mold and whipped cream used in the
place of the whites Of eggs.
Raspberry Water Ice. Pick one
pound of raspberries and four ounces
Of red currants, mash them well in a
| saucepan and boil them with a pint OF
| water and eight ounces of lump sugar.
When the fruit Is cooked strain II
through muslin. Pour this sirup into
the freezing machine and freeze in the
usual way. Serve in small glasses.
Raspberry Mold.-Dissolve one and
one-half heaping tablespoonfuls pow
dered gelatin in two gills of milk.
Place one cupful Of milk. the thinly
cut rind Of one lemon and three table
spoonfuls of sugar in saucepan and
stir gently over the fire till they boil
Strain this into the gelatin, allow to
cool little, then add half pint of
whipped cream, one gill of raspberry
juice and few drops of red coloring.
Pour into a wet mold. When firm turn
out on to cold dish and decorate with
raspberries.