Mash gently freshly gathered raspberries and put into a stone crock with half a pint of the best white wine vinegar to every pound of fruit. Cover carefully and place on a shelf in the cool cellar for a couple of days. At the end of this time allow all the juice to drain off thoroughly through a very fine puree sieve, without any attempt, however, to wash the BEVERAGES: HOT AND COLD 383 pulp of the berries through the sieve ; this may be used for making jam. Add to every quart of juice a pound and a half of the best granulated sugar✪ Raspberry Syrup, stirring with a wooden spoon until the sugar is wholly dissolved, when stir in briskly the well-beaten white of an egg to which has been added a table- spoon of cold water. During this process the mixture may be heated, but not allowed to come to boil, and then set aside to cool. Then again put over a more brisk flame of the gas range and allow to boil for about five to ten minutes. Skim well as the scum rises, and, when removed from the fire, stir until cool. When cold, bottle and seal. STRAWBERRY SYRUP Put on over a moderate flame of the gas range a porcelain- lined kettle, containing three pounds of sugar and one and a half pints of water✪ Strawberry Syrup. Stir with a wooden spoon until the sugar is dissolved. Allow to come to boil, skim, and set aside to cool. Mash fresh ripe strawberries and strain through a cheesecloth bag to produce three and a half pints, or a scant two quarts of juice. Put the kettle containing the boiled sugar and water over a flame of greater intensity, and let boil rap- idly, watching for the moment when a spoonful of this syrup dropped into cold water and rubbed between the thumb and finger will form a small ball. Add at once the strawberry juice. Let all come up to boil, skim, and set aside to cool. When cold, bottle and seal. GRAPE-JUICE Use only clean, sound, well-ripened but not over-ripe grapes. If an ordinary cider mill is at hand, it may be used for crushing and pressing, or the grapes may be crushed and pressed with the hands. If a light-colored juice is desired, put the crushed grapes in a cleanly washed cloth sack and tie up. Then either hang up securely and twist it or let two persons take hold, one on each end of the sack (Fig. i), and twist until the greater part of the juice is expressed. Then gradu- 384 THE HOME COOK BOOK ally heat the juice in a double-boiler or a large stone jar in a pan of hot water, so that the juice does not come in direct con- tact with the fire, at a temperature of i8o° F. to 200° F. ; never above 200° F. It is best to use a thermometer, but if there be none at hand, heat the juice until it steams, but do not allow it to boil. Put it in a glass or enameled vessel to settle for twenty-four hours; carefully drain the juice from the sedi- ment, and run it through several thicknesses of clean flannel, or a conic filter made from woolen cloth or felt may be used. This filter is fixed to a hoop of iron, which can be suspended wherever necessary (Fig. 2). After this fill into clean bottles. Do not fill entirely, but leave room for the liquid to expand when again heated. Fit a thin board over the bottom of an ordinary wash boiler, set the filled bottles (ordinary glass Fig. I. — Pressing Out Grape-Juice by Hand

AI-modernized reading of the original text

Mash gently freshly gathered raspberries and put into a stone crock with half a pint of the best white wine vinegar to every pound of fruit. Cover carefully and place on a shelf in the cool cellar for a couple of days. At the end of this time allow all the juice to drain off thoroughly through a very fine puree sieve, without any attempt, however, to wash the pulp of the berries through the sieve ; this may be used for making jam. Add to every quart of juice a pound and a half of the best granulated sugar, stirring with a wooden spoon until the sugar is wholly dissolved, when stir in briskly the well-beaten white of an egg to which has been added a tablespoon of cold water. During this process the mixture may be heated, but not allowed to come to boil, and then set aside to cool. Then again put over a more brisk flame of the gas range and allow to boil for about five to ten minutes. Skim well as the scum rises, and, when removed from the fire, stir until cool. When cold, bottle and seal. STRAWBERRY SYRUP Put on over a moderate flame of the gas range a porcelain-lined kettle, containing three pounds of sugar and one and a half pints of water. Stir with a wooden spoon until the sugar is dissolved. Allow to come to boil, skim, and set aside to cool. Mash fresh ripe strawberries and strain through a cheesecloth bag to produce three and a half pints, or a scant two quarts of juice. Put the kettle containing the boiled sugar and water over a flame of greater intensity, and let boil rapidly, watching for the moment when a spoonful of this syrup dropped into cold water and rubbed between the thumb and finger will form a small ball. Add at once the strawberry juice. Let all come up to boil, skim, and set aside to cool. When cold, bottle and seal. GRAPE-JUICE Use only clean, sound, well-ripened but not over-ripe grapes. If an ordinary cider mill is at hand, it may be used for crushing and pressing, or the grapes may be crushed and pressed with the hands. If a light-colored juice is desired, put the crushed grapes in a cleanly washed cloth sack and tie up. Then either hang up securely and twist it or let two persons take hold, one on each end of the sack (Fig. i), and twist until the greater part of the juice is expressed. Then gradu- ally heat the juice in a double-boiler or a large stone jar in a pan of hot water, so that the juice does not come in direct contact with the fire, at a temperature of i8o° F. to 200° F. ; never above 200° F. It is best to use a thermometer, but if there be none at hand, heat the juice until it steams, but do not allow it to boil. Put it in a glass or enameled vessel to settle for twenty-four hours; carefully drain the juice from the sediment, and run it through several thicknesses of clean flannel, or a conical filter made from woolen cloth or felt may be used. This filter is fixed to a hoop of iron, which can be suspended wherever necessary (Fig. 2). After this fill into clean bottles. Do not fill entirely, but leave room for the liquid to expand when again heated. Fit a thin board over the bottom of an ordinary wash boiler, set the filled bottles (ordinary glass Fig. I. — Pressing Out Grape-Juice by Hand

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