The art of German cooking and baking

Preparation: Put the berries into a deep dish or jar in alternating layers with sugar and let it stand for 2 days. Strain the juice into clean bottles through a white muslin or linen bag, cork tightly and then boil i/^ hour in water, being careful that the bottles stand upright and do not touch. Put a tray or cloth on the bottom of the boiler or kettle and pack hay between the bottles. Put a cover on the boiler or kettle. No. 56— STRAWBERRY SYRUP. 1 lb. of strawberries 1 lb. of sugar The preparation of this syrup is the same as that of raspberry syrup. See No. 55, Raspberry Syrup. No. 57— CHERRY SYRUP. 1 pt. of cherries A little fine oil % lb. of sugar 1 stick of cinnamon Preparation: Take nice, sour cherries, pick off the stems and crush the cherries with the stones in a mortar or in a fruit press. The next day pour off the clear juice from the settlings and boil 15 minutes with sugar and cinnamon, skimming it frequently. When cold, strain it and fill into bottles ; into each bottle of syrup pour 1 teaspoonful of fine oil, cork the bottles well and seal them with sealing wax. Before using the syrup, dip off the oil with cotton batting. No. 58— RASPBERRY WINE. 2 lbs. of raspberries 25 grams of tartaric acid 1 pt. of water 2 % lbs. of sugar Preparation: Dissolve the tartaric acid with the water in a stone jar, add the raspberries and let stand for 30 hours. Press through a white muslin or linen bag and let it stand a while, then carefully pour it off from the settlings, add the sugar and stir the syrup for % hour. Fill it into clean, dry bottles, cork them loosely or put cotton batting on top of the bottles. Let stand 8 weeks before using and then strain the juice because the impurities have come to the top. No. 59— WILD STRAWBERRY WINE. 2 lbs. of strawberries 25 grams of tartaric acid 1 pt. of water 2 % lbs. of sugar The preparation is the same as that of raspberry wine, see No. 58, Raspberry Wine. —352— No. 60— BLUEBERRY JUICE. 1 qt. of juice 1 lb. of sugar 1 stick of cinnamon Preparation: Crush the berries and press through a white muslin bag. Put the juice into a cool place to clarify. Carefully pour the clear juice off from the settlings and boil it 10 minutes with the sugar and cinnamon. When cold, strain it, fill it into bottles and cork well. No. 61— ORANGE JUICE. 8 large oranges 10 pieces of lump sugar 1 lemon 1 lb. of sugar % pt. of water Preparation: Clean the oranges and the lemon with a cloth and grate off the rind with- the lump sugar. Mix the sugar, water, grated rind of oranges and lemon and boil 1 minute, then add orange and lemon juice, boil another minute, strain through a cloth, fill into bottles and cork well. No. 62— QUINCE JUICE. 1 pt. of quince juice 1 lb. of sugar Preparation: Take nice, yellow quinces, clean them with a cloth, grate them down to the granular part, press out and put into glasses or jars over night to clarify or settle. The next day carefully pour off the clear juice, boil 3 minutes with the sugar and when cold, fill it into bottles, and cork well. No. 63— CURRANT JUICE. 1 pt. of juice %, lb. of sugar Oil , % cup of water Preparation: Clean the currants, press through the fruit press and let stand for a few hours to clarify. Then carefully pour off the settlings, boil sugar and water 5 minutes, skim and put in the juice. Boil 10 minutes, skim and when cold, fill into bottles. Into each bottle pour 1 teaspoonful of fine oil ; cork well, seal the bottles and keep them in the cellar, Before using, dip off the oil with cotton batting. - No. 64— BLACKBERRY JUICE. 1 pt. of juice % lb. of sugar Oil % cup of water Preparation :. The preparation is the same as that of currant juice. See No. 63, Currant Juice. —353— No. 65— TUTTI-FRUTTI IN ARRACK. 1 qt. of arrack or rum % lb. of large, black, stoned 1 lb. of strawberries cherries