1 68 FRUIT RECIPES 



GENERAL DIRECTIONS FOR MULBERRIES 



Mulbefries may be used in all ways Suitable for black- 

 er raspberries but are superior to them or almost any 

 Other fruit in the matter of jelly-making, having the rich 

 colour and tartness of currant with a little mor6 "body," 

 but very tender. For shrub and rob, also, the mulberry 

 has few rivals. 



MULBERRY JELLY No. x 



For a most brilliant, crimson jelly, tart and firm, use 

 only the hard, red, immature berries (those nearly full- 

 sized). To each three quarts Of bferries add one quart 

 cold water. Let simmer slowly together fifty minutes, 

 when add a second quart of cold Water and simmer again 

 for an hour, mashing well the berries. The resulting juice 

 should be thick and rich-looking. Have sugar ready, heat- 

 ed, in another pan, and allow a pint for each pittt of juice. 

 Skim well. When the sugar has quite dissolved and boiled 

 three ftiinutes test it, for it may then be ready to pour into 

 glasses. Five minutes is usually quite sufficieftt. Place in 

 the sun till firm and cool. 



MULBERRY JELLY No, a 



For a darker, sweet, jelly, use equal parts 6f the hard 

 red (or even the berries scarcely yet red), and fully ripe' 

 berries. Use but a pint of water with three quarts of 

 berries, simmering till all juice can be extractid by mashing 

 in the kettle. Strain well and proceed as above. 



MULBERRY MARMALADE AND JAM 



These may be made from the berries used for jelly, in 

 ■which case the stems must be clipped before cooking, but 

 they are richer to be made with fresh, uncooked berries. 

 For Marmalade mash the pulp and put through coarse 



