Norwich bulletin., 1916-07-29

and salt and enough corn meal to make a stiff batter; add at the last two well beaten eggs and three quar- ters- cup soft butter; then stir in one quart huckleberries dredged with flour; boil or steam two and One-half hours in a buttered sugar mold, never al- lowing the water to stop boiling; keep closely covered; serve with hot, foamy sauce.
 Raspberry Vinegar: A most delic- ious and refreshing hot weather drink is made by putting one tablespoon of raspberry syrup into g. glass of cold water or weak lemonade. Tho rasp- berry syrup is inexpensive and easy to make and the oVer-ripe fruit or surplus fruit from the berry patch can 1 be advantageous used for the pur- 1 pose. The mode of procedure is this l Carefully pick over the berries and PIace them ln a stoneware (not earth 1 ern) jar or crock; then pour over l them enough pure cider vinegar to l just cover them; let stand for "A i hours; then strain through g cheese | cloth; equeeze the pulp dry: for each 1 pint of juice thus secured add one of | sugar and boil gently; simmer for half 1 an hour. Remove the scum, set the 1 syrup away to cool, then bottle and seal, If the bottles are securely 1 sealed this syrup will keep in per | feet condition for two years; possibly | longer. When the apple vinegar to be
 used is very strong (sharp), it should l be diluted with water before using or 1 the vinegar taste will predonQinate in | the syrup over the flavor of the ber- l rieS. One quart of vinegar to three
 quarts of berries is the usual prepara- tion. This will strain out 51a pints of juice after adding the sugar. After adding the sugar to thin and boiling,
 you you should have seven pints of syrup
 Both strawberries and b9ackberries may also be used in this way, but the raspberries give the richest flavor. Cu1Tants may be nicely combined with raspberries.
 | Gooseberry Chutney. For this chutney use goOseberries that are just i beginning to ripen; add to each pound of gooseber1-ies a quarter pound chopped raisins. To each four pounds
 Of this fruit mixture, add half teaspoon
 red pepper. 2 pounds light brown sugar, tablespoons mustard seed, l
 tablespoon each salt and ginger, about 7 scant quarts vinegar. If liked a little chopped onion or garlic can be added;
 simmer slowly about one hour stir
 ring frequently; seal up in bottles or
 similar jars; good to serve with meat. Currant Catsup.-To six pounds
 washed curraUts, after stemmed, add
 , pounds light brown sugar, 1 pint vim l egar, if the berries are ripe, or one
 cup # green: l tablespoon each of
 cinnamon and cloves, 1 teaspoon each or Slnger and allSplce; if liked a little mustard or pepper may be added. Boil
 to the consistency of tcatSup, pass through a sieve, boil five minutes and 1 bottle and seal up in jars.
 Currant Consomne-To a quart of [ ] currant juice prepared as for jelly add two quarts of red entrants. ? pounds
 raisinS chopped and seeded, the juice and grated riEe of F dozen oranges, } and six of sugar: boil until thick, stirring constantly; put Into glasses : and seal.
 ) Currants and Gooseberries-Cur- rants are one of the most satisfactory
 of the small fruits for preserving for winter use. They not only make de- HciOuS jellies, preserves and consOmme l used alone; but combine so well with other fruits.
 7 Currant Juice jeIls quickly and on this account is often combined with
 other fruit juices that do not jell SC readily.
 GoOseberries are coming into greater popularity since new and improved i varieties have come on the market 'f besides having a better flavor than the . old varieties and much larger of fruit l Let stand several hours, then pour off
 the juice and boil 10 a thick syrup;
 then add the entrants and cook several
 minutes longer, or until the syrup jellies when tested. Fill into Jelly
 tumblers.
 POLLY iWTNTERGREEN.