A CLUSTER OF BERRIES 171 



ELDER-FLAVOURED ALE 



Allow a bushel of the berries to a cask of ale and eight 

 ounces each of cinnamon, candied lemon or orange peel, 

 nutmeg, mace, cloves, and ginger. 



ELDERBERRY CATSUP (For Fish or Flavouring Meat Sauces) 



Place a gallon of ripe berries in a jar and pour over them 

 one gallon boiling vinegar, letting stand in this over night 

 on back of warm stove. In the morning strain and place 

 the vinegar in preserving kettle to heat. Crush and rub 

 berries through sieve and add to the vinegar a teaspoon 

 each of grated nutmeg, clove and cinnamon, one-half tea- 

 spoon each salt and ginger, and two blades of mace. Boil 

 for ten minutes, then bottle (spice and all) while hot. Let 

 stand five or six weeks, then strain; re-heat to boiling 

 point and re-bottle. 



ELDERBERRY JELLY 



This may be made of the elderberries alone, plain, spiced, 

 or with lemon juice added, or half and half, with green or 

 ripe grapes (former preferably), gooseberries, or currants. 



ELDER-FLOWER PANCAKES AND JUNKET 



The finest flowers of the elder blossoms, stripped, may 

 be whipped lightly into pancakes or muffins just before 

 baking, a half-cupful to each "batch" of ordinary quan- 

 tity This gives both lightness and flavour. A plain 

 junket should have added one-fourth part flowers to 

 quantity of cream or milk used. 



ELDERBERRY TARTS 



The elderberry is equal to the huckleberry for tarts 

 but should have spices or lemon added to flavour. 



