iS6 FRUIT RECIPES 



for currant wine and leave cask undisturbed for six months 

 before using. 



STRAWBERRY BRANDY 



To eight quarts mashed berries add four pounds loaf 

 sugar and one gallon brandy. Pour into a four-gallon jug, 

 tying cheesecloth over the mouth, and let stand three weeks 

 before corking. Bottle after six months. 



STRAWBERRY VINEGAR 



To one gallon of strawberries take four pounds sugar. 

 Mash together; add two gallons soft water and place in 

 warm spot to ferment. 



TO DRY STRAWBERRIES 



Spread the berries on plates, sprinkling sugar over them 

 and placing in the sun, protecting with netting as for apples. 



For Strawberry SoufS^, Gelatine, Fritters, etc., see 

 Introductory Recipes and other fruits. 



BLACKBERRY JAM. No. i 



Take equal weight of blackberries and currants, adding 

 pound for pound of sugar (and fruit); no water; cooking 

 slowly together till sugar is dissolved, when boil fast for 

 thirty minutes. 



BLACKBERRY JAM No. 2 



If blackberries alone are used take but three-fourths 

 pound of sugar to each pound of fruit and proceed as above. 



BLACKBERRY JELLY 



Extract juice as from strawberries ; allow one pint heated 

 sugar to each pint of juice. May take twenty minutes to 

 jell. 



