Fruit recipes

Mix together eight pounds sugar, eight quarts soft water, and one gallon juice of raspberries. Ferment as for Blackberry Wine. For a sweeter wine allow two quarts of water to each quart of juice and three pounds sugar. The berries for this must be simmered till soft in their own juice, strained, and the pulp washed out with a little additional water to be added, strained. RASPBERRY CATSUP Use a quart of vinegar to a gallon of berries. Cook longer than for blackberry catsup. Add one-half pound sugar for each quart of juice. Lemon juice may be added if liked. Otherwise proceed as with blackberries. OLD-FASHIONED WHORTLEBERRY PUDDING Rub a pint of flour in with a quart of whortleberries and a little salt, wetting the whole with a very little water— about a half-cup. Tie snug in a pudding cloth with no room for swelling and boil two hours. Serve with a sweet or wine sauce. HUCKLEBERRY CAKE No. 1 Cream one cup of sugar with a half-cup of butter; add one cup of milk, two of flour, and two teaspoons baking powder. Place a pint of huckleberries in a dish and rub sugar through them well, then stir into the cake and bake in shallow pans. HUCKLEBERRY CAKE No. 2 Sift through a quart of flour a scant teaspoon of salt and two (heaping) of baking powder. Rub into this a tablespoon of shortening, two eggs, a cup of milk, and quart of berries well sugared, and bake quickly in a shallow pan. Serve with butter or cream, cutting the cake open. ’ BLUEBERRY BREAD OR MUFFINS Make as above or for Blackberry Muffins, in muffin rings or one shallow sheet. HUCKLEBERRY SLUMP See Blackberry Slump. HUCKLEBERRY MUSH Make as for Blackberry Farina. Serve hot or cold (sliced). WHORTLEBERRY OR HUCKLEBERRY PIE Line the sides of baking dish or pan with paste and fill centre with the berries, sprinkling with sugar, adding a lump of butter and a tablespoon each of flour and water. Flavour with lemon or cranberry juice. Cover with crust or lattice strips and bake. HUCKLEBERRY JELLY Heat berries not yet fully ripe very slowly without water. Add pound for pint of sugar and juice. The perfectly green berries or the berries mature yet hard, and red in colour, may be used alone, or one-third of each (green and red) and one-third ripe berries to give a richer, deeper colour. This last combination makes a rich, tart jelly. HUCKLEBERRY JAM Cook berries in their own juice and proceed as for Raspberry Jam No. 4. A little lemon or other tart fruit juice may be used if only the mature berries can be secured. Red and black mixed are best. Or, with the huckleberries, use equal quantity of currants or gooseberries, TO CAN WHORTLEBERRIES See Introductory Recipe for Canning Fruits. - WHORTLEBERRY WINE Scald berries with boiling water, letting stand well covered in it over night. Measure in the morning and to each gallon allow two pounds sugar, placing in cask to ferment. After this ceases close bung and let stand nine months, when filter and bottle. This may be spiced if liked. WHORTLEBERRY VINEGAR To each gallon of well-crushed fruit allow a pound of sugar and gallon and a half of water, Let ferment as for other fruit vinegars. WHORTLEBERRY CATSUP To each gallon of fruit allow two quarts boiling water; pour over and let stand twelve hours. Press through sieve and to each gallon of the liquor allow one teaspoon each of pepper, cloves, mace, white mustard, and cinnamon. Simmer an hour, then strain, and to each quart allow onehalf pound sugar. Stir together and boil. Add lemon juice till sufficiently tart and dilute. TO DRY WHORTLEBERRIES Dry as for strawberries. Before using soak over night. In cooking them add a little lemon or other tart fruit juice. CRANBERRY SAUCE