A CLUSTER OF BERRIES 165 



TO CAN WHORTLEBERRIES 



Sea Introductory Recipe for Canning Fruits. - 



WHORTLEBERRY WINE 



Scald berries with boiling water, letting stand well 

 covered in it over night. Measure in the morning and to 

 each gallon allow two pounds sugar, placing in cask to 

 ferment. After this ceases close bung and let stand nine 

 months, when filter and bottle. This may be spiced if 

 liked. 



WHORTLEBERRY VINEGAR 



To each gallon of well-crushed fruit allow a pound of 

 sugar and gallon and a half of water. Let ferment a§ for 

 other fruit vinegars. 



WHORTLEBERRY CATSUP 



To each gallon of fruit allow two quarts boiling water ; 

 pour over and let stand twelve hours. Press through sieve 

 and to each gallon of the liquor allow one teaspoon each 

 of pepper, cloves, mace, white mustard, and cinnamon. 

 Simmer an hour, then strain, and to each quart allow one- 

 half pound sugar. Stir together and boil. Add lemon 

 juice till sufficiently tart and dilute. 



TO DRY WHORTLEBERRIES 



Dry as for strawberries. Before using soak over night. 



In cooking them add a little lemon or other tart fruit 



juice. 



CRANBERRY SAUCE 



Pick over and wash a quart of cranberries, adding one 

 and one-half cups cold water and stewing slowly about an 

 hour. The tenderness and colour of the skins will indicate 

 when they are done. Remove from the stove before 

 adding sugar generously. 



