i6o FRUIT RECIPES 



TO DRY BLACKBERRIES 



Dry in thin layers in sun (fruit not over ripe), proceed- 

 ing as for strawberries. 



GENERAL DIRECTIONS 



For other methods of preparation see Introductory 

 Recipes or adapt from other fruits. 



RASPBERRY SOUP 



See Introductory Recipes (Fruit Soups). 



ROSE SANDWICHES 



Use thin-sliced bread. Spread with a very little butter 

 (or none) adding a thin layer of cream cheese, then stiff rasp- 

 berry jam. Cut the bread from each corner (diagonally) 

 across, twice, forming triangles, or with cutters, in rounds. 



RASPBERRY JAM (Old English Recipe) No. I 



To every pound of raspberries allow a pound of sugar, 

 and to whatever proportion of raspberries used allow one- 

 fourth weight of currants. Wash and strain currants and 

 cook juice with the sugar about twenty minutes, then add 

 the raspberries, whole, simmering together twenty-five 

 minutes. Bottle and seal at once. 



RASPBERRY JAM No. 2 AND No. 3 



Make as for Blackberry Jam No. i and No. 2, or add 

 equal quantity of gooseberries or strawberries. 



RASPBERRY JAM No. 4 



Weigh berries and simmer without water till reduced 

 one-third, when add gradually as many pounds of heated 

 sugar as there were berries (original weight). As soon as 



