Evening star., 1921-07-15
Health and Thrift in the Home

out II juice carefully to avoid get.
ting the pulp into the liquid. Straln
the juice. bottle and sterili5e 1t. Like
grape and currant juices. blackberry
with other fruit juices as q drink: 1t
can alse be used fer. makins Jelly.
RsspheFFy Juice.
To prepsre the Juice Of either black
or red Faspbsries. crush the fresh
berries and press out the Juice with
cut heating the berries. Clarity. bot
tie and sterilize it. Raspberry Juice
juices. Raspberry sirup. being richer
than the juice. is excellent for max
ing raspberry sherbet or ice. for ma
voring sauces and for adding an at
tracttve flavor to fruit punches. To
prepare the sirup ADD enc pint OF su.
and cook the mixture gently until the
sugar 10 dissolved. Bottle and stersl-
i.s it,
cider vinegar 70 three quarts OF rasp.
three days then mash the berries and
strain the liquid through cloth. TO
each pint Of the strained juice add
one pound Of sugar. Let 1t boil TWEEN
ty minutes. then skim 1t and bottle 1t
either hot or cold.
Cherry Juice.
Crush the cherries and press out
the juice without heating them.
Crushing the cherries, stones and all.
imparts, "a favor to the juice that
remove the stones. Clarity the juice
If necessary; bottle and sterilize it.
Cherry juice combines well with
other fruit juices in preparing fruit
punches. to which 1t adds good
havor. Ry mi.ipg cherry Juice with
juice you can make a jelly as fol-
lows: Cook the mixture down to
one-third Of iti volume and add one
pound Of sugar to each pint of juice.
Cook 1t until the sirup jellies.
To make cherry sirup add one pint
Juice and cook the mixture until the
sugar dissolves. If you use sour
cherries you will need to add more
sugar Bottle the sirup. sterilize 1t
and stNre 1t in q cool place. Cherry
sirup can be used for fiavoring fruit
punches. for making cherry Ice
cream. cherry ice. and when diluted
cherry Juice Is used.
Pineapple Syrup.
I Pineapple juice cannot be easily
prepared by home methods. but max
ing pineapple sirup presents no diff.
flculties. The sirup Is very useful
for hayoring. To make. pare the
pineapples and cut them into small
cubes. Put the fruit into an enamel
ware or porcelain-lined preserving
each poUnd of fruit and let it SIM
mer slowly until the pulp Is soft.
Mash the fruit and strain the liquid
through cheesscloth. To every pint
Of strained juice add one pound Of
sugar. Heat the sirup until the su-
gar is dissolved. Bottle it he< and
starilise II Cork 1t tightly and store
in . cool place.
Pineapple Ice.-To one pint Of siTup
add one pint of water and the juice
of one lemon. Mix the ingredients
well and freeze the whole as you
would freeze ice cream.
Pineapple Lemonade or Limeade.-F'or
every glass to be served. take one
tablespoonful each of pineapple sirup
and lemon or lime juice. sweeten the
mixture to suit the individual taste
and fll the glass with hot or iced
water.
Grapefruit Syrup.
Slice the grapefruit thin. If you
wish the sirup to have the bitter taste
of the fruit leave the rnd on. other
wise remove 1t. Add one. quart Of
cook the whole slowly in an enamel
or porcelain lined preserving kettle
for a few minutes and strain 1t
through cheesecloth. Add enc pint Of
sugar to each quart of strained liquid,
heat it to the boiling point and bottle
it hot in clean. sterilised bottles. Cork
the bottles tight and store them in a
coal place. When diluted with water
and served with shaved Ice grapefruit
sirup makes delicious drink. A lit.
tie of 1t will improve the flavor at
lemonade. 1t can also be mixed with
lime Juice ar orange Juice.