Dora's cook book

Put a cupful of fresh cranberries into a basin with the same quantity of cold water and mash them up. Have ready boiling in a saucepan three pints of water, into which an ounce of lemon rind and a tablespoonful of oatmeal has been put. Add to this the crushed cranberries and sugar enough to sweeten it, also a gill of white wine. Let it boil gently thirty minutes. When strained and cold, it is ready for use. RASPBERRY RELISH. To each pint of berry juice, add one pound of sugar. Let it stand over night, next morning boil ten minutes and bottle for use. , : MOTHER’S CURRANT WINE. Four pounds currants, three pounds sugar, one gallon water. Place the currants, stems and all, in a tub, and DRINKS, Ba 261 mash them well; add the water; set in a cool place, and stir occasionally ; continue the stirring for three days; then drain the liquor through a sieve ; squeeze the pulp in a cloth, add the sugar (stirring until it is all dissolved) and put into a cask, which should stand in a dry, cool cellar. When fermentation is over, bung up tight, and leave all winter. Rack off in spring before second fermentation, and bottle after second fermentation. AUNT DEARIE’S RASPBERRY VINEGAR. Carefully pick one quart of fresh raspberries and put them into a stone jar. Pour over them one quart of white wine vinegar, cover closely, and let them stand four days. Place a sieve covered with muslin in the centre of a large bowl, and pour the liquid through it, allowing the fruit to remain on the sieve for several hours. A much larger quantity of juice may thus be obtained. It must be allowed to drip through without pressure, When all the juice has filtered through, put into a clean saucepan, adding one pound of loaf sugar for every pint of juice. Let it boil gently for five minutes, and remove the scum as it rises. Turn it out again into the large bowl and leave it to stand over night. Next day put it into bottles and cork rather tightly. On the sixth day, press in the cork as tightly as possible, and seal them. Allow the bottles — to be untouched for a week, when vinegar is ready for — use, - ii " Moi oe Wa cee i on Ae. SC anti Lv CHERRY WINE. Stone and mash the cherries and strain the juice. To one quart of juice add one or one and a-half pints water, according to the richness of the juice. Some juice will bear more dilution than others. To every gallon of the mixture add three pounds of sugar. Let stand in an openmouthed jar with mosquito netting over it until it ceases to ferment, then bottle and cork. ORANGE WINE. Squeeze the oranges, strain the juice, then make sweet enough to float an egg to show nearly an inch of surface, then leave open and level full until the scum has all worked off, then put in round thick bottles and tie down the stoppers, which must be tight ; in six weeks the wine is made, but age improves it, also exposure to the light. Any sort of wine can be made this way; the only thing necessary to have the juice the proper sweetness, and that can only be determined by testing, as some fruits are sweeter some seasons than others. It will require from three to six days for the scum to work off. SUPERIOR GINGER BEER. One bottle Jamaica ginger extract, one ounce cream tartar, six quarts water, one pound sugar. Stir until the sugar is melted, then put in the grated peel of a lemon, and heat until blood-warm. Adda tablespoonful of brewer's yeast ; ay OE Devas “DO, Sa 2 POTS OA A eS eS L7H Sto | ee i bo fees) cy Pe § Bre a y y i ae ‘ = em rt = . Pr u ae DRINKS. a 263 la oe ] : _ stir well and bottle, wiring down the corks. It will be ready for use in five days. ELDERBERRY WINE.