The Barre daily times. (Barre, Vt.) 1897-1959, 1913-08-01
Uses for Raspberries.

Raspberry Cottage Pudding Rub to
cream tablespoonful of butter and
scant cupful OF sugar Stir in one
fourth of pint OF cream, three beaten
eggs, and two cupfuls of prepared -four
Last of all add pint of red raspberries,
plentifully dredged with -four. Turn into
creased mould and bake for one hour.
Serve hot with hard sauce into which
has been beaten the juice from a pint of
red raspberries.
Frozen Raspberries Mash but do not
strain the frHit. Add to this sugar and
let stand an hour before freezing.
Raspberry Mousse-Mash quart of
red raspberries and cover them with a
pint OF graduated sugar. Whip a quart
Of cream to stiff froth, and beat it
gradually into the mashed berries. Turn
into the freezer. Do not grind, but
pack in salt and cracked ice for three
hours. This is delicious served with
or without whipped cream
Creamed Raspberries--Line a pie dish
with good pastry and fill it three-quart-
ers full or red raspberries strewed with
graduated sugar. Cover with an upper
crust. but rub the edges of this and of
the lower crust with butter to prevent
their sticking together. Make a cream
of cupful OF hot milk thickened with
a teaspoonful of corn starch wet with
cold milk. Stir in two tablespoonfuls OF
sugar, remove from the fire, and when
cool whip in the stiffened whites of three
eggs. When the pie is done and is cold,
lift off the upper crust and cover the
raspberries with the Cream" Replace
. - -
il.
Raspberry Vinegar Mash the berries
and, when reduced to pulp, add enough
vinegar to cover them. Set close by the
stove for twelve hours, stirring often.
Strain and press; add as many rasp-
berries tmashedl tc the vinegar as be-
fore; cover and leave in the kitchen or
in the hot sun for six hours. Now strain,
and measure the juice; add half as much
water as you have Juice, and stir into
this FIVE pounds of graduated sugar for
every three pints of liquid. Bring slow
~ to boil, let it boil up once, and
strain Bottle, cork and seal.
Frozen Raspberry Juice Mash two
quarts of red raspberries and cover them
with three heaping cupfuls of graduated
sugar. Let this stand in a warm place
for an hour, then press through a cheese
cloth bag or vegetable press to ex-
tract all the juice. To this add the juice
of three lemons and of one orange, and
two quarts of cold water. Stir well to-
gether and freeze. Some persons put a
spoonful of whipped cream upon each
glass of this ice.. The contrast of the
white with the pink is very pretty.
Raspberry Shrub-Pour one quart of
cider vinegar over two quarts of red
raspberries in jar or crock and let
stand three days Mash and strain,
and to each pint of juice add one pound
of sugar. Boil twenty minutes, skim
ming we'll Bottle when cold.
Raspberry Cream Sponge-Mash a
quart of red raspberries, and stir into
them a large cupful of graduated sugar.
Soak a half eupful of gelatine in cup
full of cold water for an hour. Pour
upon the gelatine a cupful of boiling
water Stir until the gelatine is dis
solved, then add the sweetened berries.
Strain all through a muslin bag, press
ing hard to extract the Juice Turn
into a bowl to get cool. When cool set
the bowl in an outer vessel of cracked
ice. and as the Jelly stifTens. beat into it,
by the sDoonfuL a pint of whiDped