leii FBUITS AND HOW TO USE THEM. 



porcelain saucepan with the watrtr, and boil, closely cover- 

 ed, until the apple stews to pieces. Strain the liquor at once, 

 pressing the apple hard in the cloth. Strain this again 

 through a finer bag, and set away to cool. Sweeten with 

 white sugar, and ice for drinking. It will keep some time 

 if bet in a cool dark place if it is first scaldf^d. 



Appleade, No. 2. — Bake three or four soar apples, mash 

 them in a porcelain or stone dish, add half a cup of sugar 

 and pour boiling water over them. When cold, strain, and 

 add more sugar if needed. 



Appleade, No. 3.— Stir a tablespoonful of apple jelly in- 

 to a goblet of cold water. 



Apple Toast Water.— Toast a large slice of bread on 

 both sides till it is very brown and crumble into large pieces. 

 Mix these with two or three baked apples and over them 

 pour a quart of boiling water. Sugar to taste, and when 

 cold strain lor a cooling and nutritious beverage. 



Blackberryade.-^Steep a quart of blackberries in a 

 quart of water till the fraitis tender, then mash the berries 

 and strain oat the juice. Sweeten and dilute according to 

 the taste. 



Blackberry Cordial.— Wash fresh ripe berries and 

 mash them with a wooden spoon or mallet. Strain out the 

 juice, and to every four quarts add one quart of boiling 

 water. Let it stand in a cool place twenty-four hours, 

 stirring occasionally. Strain again, and to every gallon 

 of liquid add two heaping pints or two pounds and a half of 

 the best white sugar. Stir it well and <jork in jugs or seal 

 in cans. It is excellent for invalids, especially in summer. 

 No alcohol is needed to keep trom fermentation. 



Blackberry Vinegar.— Put a gallon of fresh berries in 

 a stone jar, and over them pour one quart of good cider 

 vinegar. Cover closelj, and in two weeks strain and pour 

 the vinegar over two quarts fresh berries. At the end of a 

 week if it does not seem strong enough pour it over two 



