Fruit recipes

Use thin-sliced bread. Spread with a very little butter (or none) adding a thin layer of cream cheese, then stiff raspberry jam. Cut the bread from each corner (diagonally) across, twice, forming triangles, or with cutters, in rounds. RASPBERRY JAM (Old English Recipe) No. 1 To every pound of raspberries allow a pound of sugar, and to whatever proportion of raspberries used allow onefourth weight of currants. Wash and strain currants and cook juice with the sugar about twenty minutes, then add the raspberries, whole, simmering together twenty-five minutes. Bottle and seal at once. RASPBERRY JAM No. 2 AND No. 3 Make as for Blackberry Jam No. 1 and No. 2, or add equal quantity of gooseberries or strawberries. RASPBERRY JAM No. 4 Weigh berries and simmer without water till reduced one-third, when add gradually as many pounds of heated sugar as there were berries (original weight). As soon as sugar is melted thoroughly and has boiled up once, place in jars and seal at once. RASPBERRY JELLY No. r Make as for Currant Jelly No. 1. RASPBERRY JELLY No. 2 Make as for Currant Jelly No. 1, using, however, but one pint of currant juice to two of raspberries. BLACK RASPBERRY PUDDING Line a pudding-dish with a sweet biscuit dough and bake till a pale brown, when pour into it the stiff-beaten whites of four eggs, then, slowly, a cup of sugar, and last a quart of berries. Bake in moderate oven till done. RED RASPBERRY PUDDING Make as for Blackberry Pudding (Steamed), using the whipped whites of eggs in addition to yolks and serving with crushed raspberries sweetened well and heated just before serving. RASPBERRY ICE Make as for simple Introductory Recipe for Fruit Ices or by mixing one quart red raspberries with one pound of sugar, the juiceof an orange and lemon, letting stand an hour, straining, adding a quart of water and freezing. FROZEN RASPBERRIES Mash but do not strain the fruit. Add to this sugar and let stand an hour before freezing. RASPBERRY SHRUB Pour one quart cider vinegar over two quarts red raspberries in a jar or crock and let stand three days, when mash and strain, and to each pint of juice add one pound sugar. Boil twenty minutes, skimming well. Bottle when cold. RASPBERRY VINEGAR OR SHRUB (Without Sugar) Pour a quart of wine vinegar over three quarts of berries and let stand two days. Press out juice; pour over fresh berries and repeat twice. Last time bottle (without sugar). RASPBERRY ROYAL Use four quarts of best berries. Pour over them one quart cider vinegar and add one pound sugar, mashing all to a paste. Let stand in sun four hours, when strain off juice and add one pint brandy. Bottle, seal, and place in cellar. RASPBERRY VINEGAR (For Cooking or Table Use) Mix twelve pounds sugar with three gallons water and six quarts raspberry juice. Let fru‘t pulp stand in another gallon of water with a pound cf sugar and three tablespoons yeast till well worked up once, when strain and place with the rest of the liquor in a cask. RASPBERRY CORDIAL Fill stone jar with ripe berries; cover close and let stand where it will heat gently till fruit breaks of itself. Squeeze juice through linen bag and to each quart allow one pound of loaf sugar. Let all come to a boil and skim well till scum ceases to rise, when remove from stove and put again through linen bag, pouring into a crock with brandy in equal proportion to juice. Stir, and when cold place in demijohn and cork for two weeks, when, if not clear, filter, then bottle and seal. RASPBERRY WINE