164 FBUITS AND HOW TO USE THEM. 



Fruit Juices.— Heat all kinds of berries, or red and wliite 

 currants, and mash and strain as in making jelly. Pour 

 the juice into a preserving ketde andlet it boil. Skim and 

 cook-flfteen minutes. Then to every quart of juice put 

 three-fourths of a teacupful of sugar, after it is heated in 

 the oven. Boil ten minutes and seal in cans. Fruit juice is 

 excellent in the winter and early spring, not only as a fla- 

 voring for beverages but to use in sauces and various kinds 

 of cooking. 



Gooseberry Water.— Pour over a pint of green goose- 

 berries two quarts of water and add half an ounce of ginger. 

 Boil to a pulp, then let it settle, and strain. Sweeten to 

 tas+e. 



Grape Vinegar.— Pulp tl.e grapes and throw into a 

 stone jar, adding, by measure, a scant third of cider vine- 

 gar. Cover closely and stir often. On the fourth day press 

 through a cloth, and to the expressed juice add sugar in the 

 proportion of five pounds of good white sugar to every 

 three quarts of vinegar. Skim and boil ten minutes, then 

 seal while hot, like canned fruit. A tablespoonful in a 

 tumbler of water makes a grateful : ummer drink. 



Grape Juice, Jfo. 1. — One of the best uses to which fruit 

 can be put is in making nature's summer beverage, the 

 unfermei ted juice of the grape. It is rich, fragrant, in- 

 vigorating and nutritious. There are special brands in the 

 market, but any one having grapes can manufacture his 

 own beverage. 



This nnfermented grape juice is recommended by medi- 

 cal men as an invaluable and unstimulating tonic. It is 

 used for communion purposes, as a substitute for wines at 

 festivities, and as a flavoring for blanc-mange, gelatines 

 and ice-creams. As it is wholly free from alcohol, grape 

 juice is fast growing into popular repute. 



For the preparation ot unfermented wine or grape juice, 

 one ot the National Superintendents of the W. C. T. U. 

 contributes the following recipe: 



