The Barre daily times. (Barre, Vt.) 1897-1959, 1915-07-31

! st n
Uses for Raspberries.
Red Raspberry Jam, No. 1Alloy
three.quarters OF pound OF sugar to
pound of fruit. Put the berries on alon
and boil for half an hour, stirring har'
and often. Dip out the superfiuous juice
add the sugar and cook 20 minutes long
er. Put in jars or glasses.
Red Raspberry Jam, No. ITO ever,
pound of raspberries allow pound o
sugar, and to whatever proportion o
Of currants. Wash and strain curranti
and cook juice with the sugar about q
minutes. Then add the raspberriei
whole, simmering togelher 25 minutes
Bottle and seal at once.
Red Raspberry Jam, No. 3-Weigh Der.
ries and simmer without water till re.
dueed one. third, when add gradually al
many pounds of heated sugar as there
were berries (original weight. As soon
as sugar il melted thoroughly and has
boiled up once, place in jars and seal at
once.
Raspberry Parfait-With a silver spoon
mash quart of red raspberries and stir
into them a pound Of graduated sugar.
Set in cold place for several hours
while you soak half box of Gelatine in a
half pint of cool water. When the
gelatine has soaked for two hours turn
it into a saucepan, pour over it a cup
full of boiling water, and stir until dis
solved Rub the berries and sugar
through fine colander into the dissolved
gels tine, and again set it in a cold place
for an hour or two. Meanwhile, beat a
pint of sweet cream stiff. This will
make about quart Of whipped cream.l
When the gelatine mixture is cold, beat
into freezer and freeze.
Raspberry Float-Mash two quarts of
berries and strain off the juice. Sweeten
this and add it to a pint of very rich
cream. Whip the whites of four eggs
stiff with six tablespoonfuls of powdered
sugar, and beat in the mashed berries.
Put the pink cream in the bottom of
glass bowl and heap the raspberry me-
ringue high upon it.
Raspberry Trife--Line the bottom OF
deep glass dish with thin slices of sponge
cake. Squeeze over it little raspberry
juice and cover with thick layer of
whole sweetened red raspberries. Over
this another layer of the cake and an
other of the raspberries until the dish is
filed three quarters full. Pour over all
this plain boiled custard and serve very
cold
Raspberry Ice-Make by mixing ono
quart of red raspberries with one pound
ii sugar, the juice of an orange and lem
IN, letting stand an hour, straining, add |
ng a quart of water and freezing.
Raspberry Dumplings--ALake dough |
If quart of -four sifted with half |
of salt and two teaspoonfuls |
If baking powder, two tablespoonfuls of
,utter chopped into bits, and pint of |
milk. Roll this dough out and cut into
pieces about five inches square. In the
middle of each of these squares put a
leaping tablespoonful of black raspber-
les, sprinkle literally with sugar, and
urn over upon them the four corners OF
he dough square, pinching them together
n the middle. Put in the oven and bake
or half an hour. Il
Black Raspberry Pudding-Line pud-
ing dish with a sweet biscuit dough
nd bake till a pale brown, when pour
nto it the stiff beaten white of four
ggs, then, slowly, a cup OF sugar, and
asst a quart of berries Bake in mod
rate oven.--Albany Times Union.
Dorothy Dexter.