i62 FRUIT RECIPES 



and strain, and to each pint of juice add one pound sugar. 

 Boil twenty minutes, skimming well. Bottle when cold. 



RASPBERRY VINEGAR OR SHRUB (Without Sugar) 



Pour ^ quart of wine vinegar over three quarts of ber- 

 ries and let stand two days. Press out juice; pour over 

 fresh berries and repeat twice. Last time bottle (without 

 sugar). 



RASPBERRY ROYAL 



Use four quarts of best berries. Pour over them one 

 quart cider vinegar and add one pound sugar, mashing all 

 to a paste. Let stand in sun four hours, when strain off 

 juice and add one pint brandy. Bottle, seal, and place in 

 cellar. 



RASPBERRY VINEGAR (For Cooking or Table Use) 



Mix twelve pounds sugar with three gallons' water and 

 six quarts raspberry juice. Let fru:t pulp stand in an- 

 other gallon of water with a pound cf sugar and three 

 tablespoons yeast till well worked up once, when strain 

 and place With the rest of the liquor in a cask. 



RASPBERRY CORDIAL 



Fill stone jar with ripe berries; cover close and let stand 

 where it will heat gently till fruit breaks of itself. Squeeze 

 juice through linen bag and to each quart allow one pound 

 of loaf sugar. Let all come to a boil and skim well till scum 

 ceases to rise, when remove from stove and put again 

 through linen bag, pouring into a crock with brandy in 

 equal proportion to juice. Stir, and when cold place in 

 demijohn and cork for two weeks, when, if not clear, filter, 

 then bottle and seal. 



