A CLUSTER OF BERRIES 163 



RASPBERRY WINE 



Mix together eight pounds sugar, eight quarts soft 

 water, and one gallon juice of raspberries. Ferment as 

 for Blackberry Wine. For a sweeter wine allow two 

 quarts of water to each quart of juice and three pounds 

 sugar. The berries for this must be simmered till soft in 

 their own juice, strained, and the pulp washed out with a 

 little additional water to be added, strained. 



RASPBERRY CATSUP 



Use a quart of vinegar to a gallon of berries. Cook 

 longer than for blackberry catsup. Add one-half pound 

 sugar for each quart of juice. Lemon juice may be added 

 if liked. Otherwise proceed as with blackberries. 



OLD-FASHIONED WHORTLEBERRY PUDDING 



Rub a pint of flour in with a quart of whortleberries and 

 a little salt, wetting the whole with a very little water — 

 about a half-cup. Tie snug in a pudding cloth with no 

 room for swelling and boil two hours. Serve with a sweet 

 or wine sauce. 



HUCKLEBERRY CAKE No. i 



Cream one cup of sugar with a half-cup of butter; add 

 one cup of milk, two of flour, and two teaspoons baking 

 powder. Place a pint of huckleberries in A dish and rub 

 sugar through them well, then stir into the cake and bake 

 in shallow pans. 



HUCKLEBERRY CAKE No. 2 



Sift through a quart of flour a scant teaspoon of salt and 

 two (heaping) of baking powder. Rub into this a table- 

 spoon of shortening, two eggs, a cup of milk, and quart of 

 berries well sugared, and bake quickly in a shallow pan. 

 Serve with butter or cream, cutting the cake open. 



