172 FRUIT RECIPES 



Sun-dry the berries as for strawberries, (In some parts 

 of Europe peasants use these in soups through the winter.) 



ELDER-FLOWER WATER 



To five pounds of flowers take one gallon water and one- 

 half ounce rectified spirits, Distil off a half-gallon, 



WHITE ELDER OINTMENT 



Boil equal weight of elder flowers and fresh sweet lard 

 or suet and strain through a cloth into boxes or jara. This 

 is considered a cooling application. 



PRIED BARBERRIES 



Dry as for other berries in a loose layer in the sun. 



BARBERRIES PRESERVED (Cold) 



Place bunches of barberries in jars (uncooked); fill up 

 with cold molasses, and seal tight. 



PRESERVED BARBERRIES COOKED 



Place berries in double boiler for two hours or till heated 

 through. Remove and weigh. Allow equal weight of 

 berries and sugar but eook berries with no water (on re- 

 placing) twenty minutes before adding sugar. When 

 sugar has dissolved, berries soften and juice begins to jell, 

 remove to jars and seal. 



BARBERRY JAM 



Allow one-quarter pound sugar to each quart ripe berries. 

 Mash them; mix with sugar (no water) and boil till no 

 scum rises. Cook an hour or over, always, The jam may 

 be put up as it is, or made into marmalade, mashed through 



