Fruit recipes

Allow two gallons of water and a half-pound of sugar to each gallon of mashed blackberries. Mix and place in cask, with tablespoon of yeast. Set in warm place and shake every few days. May be drained off in three months to get rid of pulp or new holes bored in cask to prevent inconvenience. BLACKBERRY WINE No. 1 For each quart of fully ripe fruit mashed and placed in tub, allow a quart of boiling (soft) water. Pour on berries and let stand till next day, stirring once in a while. Then press out, strain and measure juice, allowing a halfpound of sugar to each quart of the liquid (first placing sugar in a cask and straining juice into it). Stir till dissolved, then let cask remain unstopped till fermentation is over. At this point stir in the beaten whites of four eggs or a half-ounce of gum arabic dissoived in a little water. Leave open till next day, when it may be bunged. Will be ready to bottle in two months. BLACKBERRY WINE No. 2 Scald berries; press and strain juice, allowing for each quart of juice two quarts of soft water and three pounds of white coffee sugar. Keep bung open till fermentation ceases, when stop, and place barrel in cool place for eight months, then bottle. BLACKBERRY CORDIAL No. 1 Crush and strain berries, allowing for each quart onehalf pound loaf sugar, a teaspoon each of cloves and cinnamon (powdered) and a grated nutmeg. Boil all together fifteen minutes; cool, and for each quart of syrup add onehalf pint brandy. Bottle. Dose: From one teaspoon to wineglassful. BLACKBERRY CORDIAL No. 2 To three pounds uncooked berries allow one pound white sugar and let stand twelve hours. Then press and strain, adding one-third rum or brandy and allowing one teaspoon allspice (powdered) to each quart of cordial. It must be bottled some time before it is fit for use. BLACKBERRY BRANDY Mix equal parts of fruit juice and brandy, for each gallon allowing one pound loaf sugar, BLACKBERRY SLUMP OR STEAMED PUDDING 1. Rub together two cups flour, one-half cup sugar, twothirds cup milk, one egg, a tablespoon of butter, and two cups of berries. Sift through flour two teaspoons baking powder and pinch of salt. Stir in berries last thing, then place in buttered mould or bucket; cover well and steam two hours. Serve hot with milk or sweet sauce. 2. Fill tight-covered vessel half full of hot, stewed berries; cover with biscuit dough; cover tight and bake, or steam in boiling water. BLACKBERRY PIE Line sides only of pan or dish and make like huckleberry pie. Huckleberries or pieplant may be used in equal proportion with the blackberries. BERRY MUFFINS Into a pint of flour in which have been sifted two teaspoons baking-powder and half-teaspoon salt, rub one-half cup butter or shortening, then add one cup milk, one tablespoon sugar and a beaten egg. When mixed well add one cup berries and bake in muffin tins twenty minutes in rather brisk oven. ~ BLACKBERRY FARINA Wash, stew and mash a quart of berries (with two tablespoons water) then add one teacup farina, a pinch of salt, and cook fifty minutes in double boiler. Place in wet moulds to harden. For breakfast slice and serve with cream. BLACKBERRY CHARLOTTE RUSSE Place stale sponge cake around edges of serving dish, filling centre with berries. Heap whipped cream over the top. TO DRY BLACKBERRIES Dry in thin layers in sun (fruit not over ripe), proceeding as for strawberries. For other methods of preparation see Introductory Recipes or adapt from other fruits. : RASPBERRY SOUP See Introductory Recipes (Fruit Soups). ROSE SANDWICHES