New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-01
Recipes for Gooseberres Ra}pbenies, Blackbene,

fruit After the juice has drained from the fruit.
add water sufficient to cover the berries and le,
cook from ten to fifteen minutes Drain and can
this Second extraction" by itself. Used for Jelly
only three-quarters of cupful of sugar will b.
required for each cupfu of juice.
RASPBERRY OR BLACKBERRY JAM
Prepare the fruit and allow three-quarters Of
pound of sugar for each pound of fruit Crush
the fruit, put it over moderate fire and let boil
for twenty minutes; then add the sugar that has
been heated in the oven and boil, skimming IRE.
quently until little almost "jells" on cold
saucer. Store as for jelly.
RASPBERRY JAM WITH CURRANT JUICE
In this recipe equal weights of raspberries
and sugar and half the weight of raspberries in
currants. Mash and cook the currants until the
juice flows freely; strain and cook the raspberre.
in the hot juice for fifteen minutes; then add the
heated sugar and let boil to the desired consist.
ency. Skim as it cooks The combination Of h.
currants with the raspberries is particularly good
RASPBERRY VINEGAR
Put two quarts Of raspberries into a china
bowl, pour over them two cupfuls of vinegar and
set aside in cold place until the next day; then
strain of the liquid. Put two more quarts OF
berries into clean bowl and pour the strained
liquid over them. Cover and again let stand
overnight. In the morning strain and heat the
hquid to the boiling point, add six cupsful Of
sugar and let boil for twenty minutes. Store il
steriiized bottles, sealing them alright
SPICED RASPBERRIES
Take the raspberres left from making me
raspberry vinegar, turn into preserving keith.
and add half cupfuI Of ho;f
lui OF sugar and two sticks of cinnamon and one
dozen whole cloves, tied in a cheesecloth bsg
simmer all together for one hour and store ID
Jelly glasses If the seeds are Objectionable
press the fruit through PURGE sieve before
adding the sugar.
BLACKBERRY JELLY
Heat the berries in the double boiler, or in 81
earthen jar set in pan of hot water, until they
have softened and the Juice flows freely. Let
drain. Heat the juice quickly to the boiling point
let boil for twenty minutes, add three fourths the
quantity Of heated sugar and let cook for only
a couple Of minutes, stirring hard Skim and
turn into glasses. Second and third extraction'
may be made from the pulp or the remaining
juice may be pressed hard from the bag Use
about one-haf of a cupfu of sugar 20 each cup
ful OF liquid secured by extraction two and three
Or boil together all extractions after the hFs'
and, when well reduced, add three-quarters o.
cupful OF heated sugar for each cupful Of juice
and let boil TO the jellying stage.
SWEET PICKED BLACKBERRlES
Dissolve three pounds of brown sugar n ons
pint of vinegar, skim. add five pounds or ~
blackbcrries and let simmer with ground einns.
mon, nutmeg, ground cloves and mace TO iasii
until very thick Seal hot in alright sierhi''
Jars.
BLACKBERRY CORDIAL
This is excellent for any OF mild "sun,. ,s,
complaint" Boil together for fifteen MINI. 20,
quart Of strained blackberry juice; one P az
of white sugar and one Tablespoonful eAen ~.
cloves, allspce, cinnamon and nutmeg fou. sor
mixture boiling hot into hot jars and scar Ssh
canned fruit Bottles may also be useu
self-scaling corks.