The national course in home economics

Place raspberries in stone jar, cover with good cider vinegar, let stand over night; next morning strain and to one pint of juice add one pint of sugar; boil ten minutes; bottle while hot; use about one-half glassful of shrub to one-half glassful of pounded ice and cold water. Delicious drink for summer. Mrs. Julia Howitt. DELICIOUS RECIPES FROM NORTH— SOUTH— EAST— WEST I. Texas Rice Croquettes. (See Page 437.) 4. 8. Canned Cherries. (Wolverine Method.) (See Page 369.) 5. g. Pickled Peaches. (Delaware Recipe.) 6. (See Page 378.) 7. Canned Peaches. (California Recipe.) (See page 370.) New England Mince Pie. (See page 211.) Iowa Doughnuts. (See Page 256.) Montreal Boneless Turkey. QUICK, SIMPLE, AND "NEVER FAIL" RECIPES i. Creamed Oysters in Pate Shells. 4. Dessert Surpassing Ice-cream. 3. Cinderella Cakes for Boys and Girls, (See Page 297.) (See Page 258.) , 5. Raspberry Bromangelon (Delicious, I 2. Sandy Ohio Cake. (See Page 236.) (See Page 303.) BLACKBERRY BRANDY. Two quarts of blackberry juice, one and one-half pounds of sugar, one-half ounce of cinnamon, one-half ounce of grated nutmeg, one-fourth ounce of cloves, one ounce of allspice; boil a few moments; when cool add one pint of brandy; put into bottles and cork tightly. Mrs. T. M. Battle. BLACKBERRY CORDIAL. To one gallon of juice add two pounds of loaf sugar, one-half ounce of cloves, one ounce of nutmeg, cinnamon and allspice; boil twenty-five minutes; add one quart of brandy when cold. Marion McNeil. SASSAFRAS MEAD. Mix carefully one quart of boiling water and one and one-half pounds of light brown sugar; add to it one-half pint of good New Orleans molasses and one-eighth of a pound of tartaric acid. Stir well and when cool strain into a granite pitcher. When cool add a small one-half teaspoonful of essence of sassafras. Put in bottles, cork tightly with new corks and keep in a cool place. To make a glass of sassafras mead for drinking, put a large tablespoonful of the mead into a tumbler one-half full of icewater, stir into it one-half teaspoonful of carbonate of soda and it will immediately foam to the top. The essence of sassafras and tartaric acid can be obtained at the druggist's. D. Z. Brooks. FRUIT NECTAR. Remove the rind of three lemons, and put it in an earthenware jar with one pound of chopped raisins and one and one-half pounds of sugar. Pour over these ingredients two gallons of boiling water, let the liquid stand until cold, then add the strained juice of the lemons and leave it in a cool place for a week, stirring it every day. Strain it through a jelly bag until quite clear, and bottle. A. Carl. WELSH NECTAR. Cut the peel of three lemons very thin and put the rind into a jar with the strained juice, two pounds of loaf sugar and one pound of raisins stoned and chopped small. Pour upon them two gallons of water which has been boiled and allowed to cool. Stir daily for five days, strain through a jelly bag, bottle, and tie down the cork. It will be fit for use in ten days or a fortnight. A. Durm. CHERRY NECTAR.