168 FKUITS AND HOW TO USE THEM. 



Set it on the stove and let it boil, then strain it, and add a 

 tumblerful of orange juice. Cool on the ice. 



Pine-appleade. — Peel and grate, or chop, a fine pine- 

 apple and sprinkle it with pulverized sugar. Over it pour 

 one quart of boiling water; sweeten to taste. Strain and 

 chill on ice. 



Raspberry Syrup.— Mash and strain ripe red rasp- 

 berries and make a syrup of a pound of sugar with one 

 scant pint of water. Boil fifteen minutes, and to this syrup 

 add one pint of berry juice, and simmer slowly, well 

 covered, for half an hour. Seal when hot. In the same 

 way make currant syrup, and a mixture of currants and 

 blackberries, also plum syrup. If syrups are made on a 

 damp, muggy day boil half an hour longer. 



Raspberry Vinegar.— This is made like Blackberry 

 vinegar. 



Raspberry Acid.— Mash, strain and sweeten rasp- 

 berry juice and dilute with water. Then dissolve four 

 ounces of tartaric acid in two quarts of soft water, and 

 pour over ten pounds of berries. Strain in forty-eight 

 hours, and to every pint of juice add a pint of sugar. 

 Bottle for flavoring beverages. • 



Raspberry Cordial — Weigh one pound of berries, 

 crush them and stir into them one quart of water, one 

 whole lemon sliced and the j uice of two oranges or a little 

 orange-flower water. Mix, cover, and let it stand two hours, 

 then strain and stir in one pint of sugar dissolved in a 

 little boiling water. Set on the ice and serve. 



In the same manner prepare cherry, grape, or black- 

 berry cordial. 



Strawberry "Water.— Crush one pound of ripe straw- 

 berries with one half pound of fine sugar and let them 

 stand three hours. Then add one cupful of water, the 

 juice of one lemon, and stiain through a flue sieve. 

 Other berries may be similarly prepared, adding more 

 sugar if they are very acid. 



