Chapter L: R. B

Cherry Bounce.

¾ pound of granulated sugar to 1 pound of late cherries. Fill 5 gallon demijohn with alternate layers of cherries and sugar, cover with best whiskey and let it stand one year. Then take it off the fruit and bottle.

Mrs. D. W. Peasley.

Raspberry Vinegar.

A SUMMER BEVERAGE.

Put into a jar 2 quarts of raspberries, and pour over them a quart of good vinegar. Let stand 24 hours, strain it well; pour this liquid over 2 more quarts of berries, let stand again 24 hours; strain it through a jelly bag. Allow ¾ pound of good white granulated sugar to every pint of juice, stir well, put into a stone jar and cover closely. Put it in a kettle of boiling water for one hour, strain, and bottle, seal, and it is ready for use the same summer. One teaspoonful to a glass of cold water is the way to prepare it for a beverage.

Mrs. R. R. Crapo.

CONFECTIONERY.

Granulated sugar is preferable. Candy should not be stirred while boiling. Cream tartar should not be added until syrup begins to boil. Butter should be put in when candy is almost done. Flavors are more delicate when not boiled in candy, but added afterward.

Abbie Mac Flinn.

French Vanilla Cream.

Break into a bowl the white of one egg, add to it an equal quantity of cold water and stir in XXX powdered sugar until it makes a cream stiff enough to mould. Flavor with vanilla and mould in any shape desired. This cream is the foundation of all French creams. Peppermint and wintergreen essence can be used instead of vanilla.

E. B. N.

Candied Fruits and Nuts.

1 cupful of granulated sugar, 4 cupsful of water. Boil together until crisp when tried in cold water. Boil slowly and never stir. Set the kettle in a pan of hot water while using to delay crystalizing. Take on the end of a long pin, or string or thread, sections of oranges, stoned cherries, or other fruits or halves of walnuts, Brazilian nuts, etc., dip into the syrup until thoroughly coated and let harden on oiled paper.