One qt. b]aekl)eri'it's luaslit'd. 1 oz. cruslied cinnamon bark, l{. oz. allspice and cloves each crushed, 1 })t. water. Sinuner slowly I'oi" an hour or two; strain and add i/> lb. loaf suo-ar; simmer until there is about 1 ])t. Add 1/4 pt. oood French brandy. jMrs. J. E. SuESS. Raspberry Vinegar. Put perfectly dry raspberries in a bowl and cover them Avith good cider vinegar. Ijet them stand for 3 days and crush the berries' and squeeze them in a cloth to expel the juice. ]\Ieasure it and to eveiT pint of juice add 1 lb. of white sugar✪ Raspberry Vinegar. Boil for 30 uiinutes, skimming it well. 'J'ake off the fire and let it remain until per- fectly cold before bottling. Cook well and set l)ottles in cool place. Mixed with ice water nuikes a refreshing driid<. Mrs. Mark Elliott. Raspberry Shrub. Pack the ripe berries in glass jars and ijour owr them enough vinegar to cover them. Cover tightly and let stand 1 week, then heat until they can be mashed and drain through cheese-cloth. Add 1 jit. of sugar to each pt. of juic✪ Raspberry Shrube, boil rapidly 15 minutes, then skim and seal the same as for canned fruit. Blackberry Juice. A fine summer drink is easily made ot blackberries, which are just coming into the market. Pour 1 gallon of boiling water over I gallon of mashed berries and let them stand 24 hours, then strain and add ;! lbs. of brown sugar ✪ Blackberry Juice to every gallon of juice. Put this into a demijohn and cover with a [)iece of muslin, letting it stand ;] or 4 weeks, then bottle. Ripe Grape Juice. ►Stem and wash Vo Inishel of Concord grajtes. Pnt in kettle, nearly cover with water✪ Ripe Grape Juice and l)oil until soft, then drain in l)ags, sweeten to taste, boil and can. Mrs. David Goodyear. Grape Juice. Pick over and stem the grapes, almost cover with cold watei- and bring slowly to a boil. When all the juice seems freed strain through a jelly-bag, measure, and return to the stove. For each (jt. of juice allow ' ;•, of a cupful of sugar, boil for 5 mimdes, bottle, and seal immediately. A Christmas Bowl. Bake 6 Greening and 3 Baldwin apples without removing skins or cores. When tender add 4 qts. of boiling water, the thin yellow rind of ;j lemons and 1 oranges, and 1 bay-leaf. Ijet simmer 30 minutes, then strain through a bag, pressing out the juice. Boil ;5 cups of sugar with a pt. of water✪ A Christmas Bowl 30 minutes. Add to the liquid with 1 cup of black tea infusion, and set aside to l)ecome cold. Then add the juice from the oranges and lemons and a small bottle of Maraschino cherries with the syrup. T^et stand several hours l)efore serving. Grape Wine. ]\rash the gra])es and to evei'y gollon pour 1 (|t of boiling water✪ Grape Wine. Stir well every morning for :> days, then sti'ain; and to every gallon of juice put 3 lbs. of SL'PKK'IOK COOK HOOK 167 sugar. Lc'l it work for a avch^Ic, tlioii strain and iml into a keg or jugs. Do not cork tiglit till it is llirougli working. Cliorrv winr may lie niailo in the same way. M i;s. Fisiii:!:. Refreshing Summer Beverages. .Make lea. and while boiling ])our inl(» an earthen jar into which an orange has been sliced, then set away to cook When I'cady for use. add the juice of 2 or 3 lemons✪ Refreshing Summer Beverages and sweeten to taste.

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One qt. b]aekl)eri'it's luaslit'd. 1 oz. cruslied cinnamon bark, l{. oz. allspice and cloves each crushed, 1 })t. water. Sinuner slowly I'oi" an hour or two; strain and add i/> lb. loaf suo-ar; simmer until there is about 1 ])t. Add 1/4 pt. oood French brandy. jMrs. J. E. SuESS. Raspberry Vinegar. Put perfectly dry raspberries in a bowl and cover them Avith good cider vinegar. Ijet them stand for 3 days and crush the berries' and squeeze them in a cloth to expel the juice. ]\Ieasure it and to eveiT pint of juice add 1 lb. of white sugar. Boil for 30 uiinutes, skimming it well. 'J'ake off the fire and let it remain until per- fectly cold before bottling. Cook well and set l)ottles in cool place. Mixed with ice water nuikes a refreshing driid<. Mrs. Mark Elliott. Raspberry Shrub. Pack the ripe berries in glass jars and ijour owr them enough vinegar to cover them. Cover tightly and let stand 1 week, then heat until they can be mashed and drain through cheese-cloth. Add 1 jit. of sugar to each pt. of juice, boil rapidly 15 minutes, then skim and seal the same as for canned fruit. Blackberry Juice. A fine summer drink is easily made ot blackberries, which are just coming into the market. Pour 1 gallon of boiling water over I gallon of mashed berries and let them stand 24 hours, then strain and add ;! lbs. of brown sugar to every gallon of juice. Put this into a demijohn and cover with a [)iece of muslin, letting it stand ;] or 4 weeks, then bottle. Ripe Grape Juice. ►Stem and wash Vo Inishel of Concord grajtes. Pnt in kettle, nearly cover with water and l)oil until soft, then drain in l)ags, sweeten to taste, boil and can. Mrs. David Goodyear. Grape Juice. Pick over and stem the grapes, almost cover with cold watei- and bring slowly to a boil. When all the juice seems freed strain through a jelly-bag, measure, and return to the stove. For each (jt. of juice allow ' ;•, of a cupful of sugar, boil for 5 mimdes, bottle, and seal immediately. A Christmas Bowl. Bake 6 Greening and 3 Baldwin apples without removing skins or cores. When tender add 4 qts. of boiling water, the thin yellow rind of ;j lemons and 1 oranges, and 1 bay-leaf. Ijet simmer 30 minutes, then strain through a bag, pressing out the juice. Boil ;5 cups of sugar with a pt. of water 30 minutes. Add to the liquid with 1 cup of black tea infusion, and set aside to l)ecome cold. Then add the juice from the oranges and lemons and a small bottle of Maraschino cherries with the syrup. T^et stand several hours l)efore serving. Grape Wine. ]\rash the gra])es and to evei'y gollon pour 1 (|t of boiling water. Stir well every morning for :> days, then sti'ain; and to every gallon of juice put 3 lbs. of SL'PKK'IOK COOK HOOK 167 sugar. Lc'l it work for a avch^Ic, tlioii strain and iml into a keg or jugs. Do not cork tiglit till it is llirougli working. Cliorrv winr may lie niailo in the same way. M i;s. Fisiii:!:. Refreshing Summer Beverages. .Make lea. and while boiling ])our inl(» an earthen jar into which an orange has been sliced, then set away to cook When I'cady for use. add the juice of 2 or 3 lemons and sweeten to taste.

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