Fruit recipes

other tart fruit. Also a very delicious variety may be had by using with the strawberries equal quantity of gooseberry, fig, date, pineapple, cherry, currant, red raspberry, or orange or lemon marmalade. STRAWBERRY JELLY Strawberry jelly may be made with gelatine, of the strawberry juice alone, if tart; or, if sweet and full ripe, with red currant juice or lemon juice added. Heat berries in double boiler till juice is free, mashing them well. For each pint of resulting, strained juice, allow the juice of a small lemon or one-half cup red currant juice, and for each pint of mixed juice, one pound of sugar. STRAWBERRY SHRUB No. 1 Dissolve five ounces tartaric acid in two quarts of water and pour it over twelve pounds hulled berries (in earthenware), letting stand forty-eight hours, with plate to keep them down. Strain through flannel bag, then add to , juice one and one-half pounds granulated sugar for each pint of juice. Stir till dissolved; bottle; cork and keep in cool place. (Do not seal corks.) Add two and one-half teaspoons of this to each glass of cold water when serving. STRAWBERRY SHRUB No. 2 Make as above up to bottling point, when pour it over ten pounds more of berries; let stand twenty-four hours; strain and add sugar, a pound for each pint. Boil then five minutes, then simmer five more, and bottle. STRAWBERRY WINE Scald berries; press and strain juice; allow to each quart two pounds sugar and one quart soft water. Ferment as for currant wine and leave cask undisturbed for six months before using. STRAWBERRY BRANDY To eight quarts mashed berries add four pounds loaf sugar and one gallon brandy. Pour into a four-gallon jug, tying cheesecloth over the mouth, and let stand three weeks before corking. Bottle after six months. STRAWBERRY VINEGAR To one gallon of strawberries take four pounds sugar. Mash together; add two gallons soft water and place in warm spot to ferment. TO DRY STRAWBERRIES Spread the berries on plates, sprinkling sugar over them and placing in the sun, protecting with netting as for apples. For Strawberry Soufflé, Gelatine, Fritters, etc., see Introductory Recipes and other fruits. BLACKBERRY JAM. No. 1 Take equal weight of blackberries and currants, adding pound for pound of sugar (and fruit); no water; cooking slowly together till sugar is dissolved, when boil fast for thirty minutes. BLACKBERRY JAM No. 2 If blackberries alone are used take but three-fourths pound of sugar to each pound of fruit and proceed as above. BLACKBERRY JELLY Extract juice as from strawberries; allow one pint heated sugar to each pint of juice. May take twenty minutes to jell. BLACKBERRIES PRESERVED Allow equal weight of sugar and fruit; place in jars in layers and let stand over night. Juice should not overflow, but if lacking fillup. (Let fruit be three inches from tops.) Cork and wire or screw on tops, letting come to boil in water bath. Let remain five minutes; seal tight and place in cooler spot till cold. Blackberries and strawberries or pieplant may be put up together. PICKLED BLACKBERRIES Allow three tablespoons fruit vinegar to,each quart of berries; also one cup of sugar. Boil with the sugar and . vinegar a half-teaspoon each of cassia buds, mace and cloves (in bags). Add berries and cook slowly twenty minutes. Seal while hot. BLACKBERRY CATSUP Cover berries with boiling water; simmer ten minutes; press and strain juice, for each quart adding one-half teaspoon mace, cinnamon, white mustard and pepper. Reduce to one-fourth quantity, then add strong vinegar till of consistency liked. Bottle and seal while hot. BLACKBERRY VINEGAR