The new Annie Dennis cook book

These berries should be used as soon as gathered — never allowed to stand more than a few hours, as they sour very quickly. This is true of all berries, and it is important, if one, wishes to succeed with canning, preserving, etc., that the fruit be fresh and firm. Cordial Wash the berries and place in a tin vessel, with a teaspoonful each of cloves, allspice and mace to each gallon of berries. Cover with brandy or whiskey, and let stand four or five days. Strain and add three pounds of sugar to each gallon of juice. Let it heat until the sugar is dissolved. Bottle and cork while hot, and keep in a cool, dark place. Blackberry Cordial Boil the berries until they will break to pieces, strain through a bag. To each pint of juice add one pound of white sugar, half ounce of cinnamon, half ounce of mace, two teaspoonfuls of cloves. Do not use ground spices. Boil for fifteen minutes. When cold, strain, and to each quart of juice add one tumblerful of whiskey. Bottle and seal. Blackberry Shrub Gather the blackberries, wash and pick over, so that there may be no sour or imperfect ones. Cover with apple vinegar (two years old) and cook until soft, strain, and sweeten the, juice to taste; boil down until about the consistency of thick syrup ; bottle and put in a cool, dark place. In serving use three or four tablespoonfuls to a glass of cold water. To Can Berries Select the berries ripe and firm. Put them in jarsy fill with cold water, have the rubbers on the jars and place the tops on loosely. Place the jars in a can, or any deep vessel, in which has been placed a heavy, folded cloth, or a perforated wooden bottom. Fill the can to within an inch of the top of the jars, put on the fire and let the water in the can boil three minutes. Tighten the tops, remove from the fire and let cool. When cool, again tighten the tops. A teacupful of sugar to each half gallon may be added to the berries when they are first put in the jars, if desired. Care should be taken to have them well sealed before packing away, and they have, to be kept in a cool place. Strawberries, dewberries, and raspberries may be canned in the same way. Wine Cover the berries with boiling water and let them stand twelve hours. Strain and add two pounds of sugar to each gallon of juice. Put in bags, taking care to keep the vessels full to the brim, so that as the juice ferments, the scum which rises may flow off. They should be refilled every morning, with juice from a smaller vessel kept for this purpose. Continue this for four or five days, then stop the jugs closely, and after ten days cork tight. This will be ready to bottle and seal in four months. Instead of using hot water, as directed, one may squeeze the juice from the berries, and proceed at once, using one pound best sugar to the gallon of juice. Dry Wine Wash and squeeze the juice from fresh, ripe berries. Pour the juice into jugs ; keep full to the brim for four or five days that the scum may flow off, replenishing each day with juice kept for the purpose. This will be ready to bottle and seal in six months. STRAWBERRIES Preserves