The new Annie Dennis cook book

Gather the berries almost ripe. Put half a gallon in a porcelain kettle with one pint of water. Boil ten minutes, or until the berries are tender. Drain off two-thirds of the juice, and add one pound of sugar to one of berries, and boil until the syrup is thick. Put in jars and seal while hot. Raspberry Wine Pour boiling water over the berries, and let them stand twelve hours ; strain. Use two and a half pounds of sugar to one gallon of juice. Let stand for ten days. Strain, put in jugs and cork. Keep in a cool place for six months, then draw off and bottle. Brandied Raspberries Cover the berries with brandy or whiskey. Let stand for four days, strain and sweeten with three pound of sugar to one gallon of juice. Bottle and seal at once. Raspberry Pickle Wash half gallon fresh, almost ripe berries. Place them in a self-sealing jar with half teaspoonful each of cloves and allspice and one stick of cinnamon. Boil one and a half pints of good apple vinegar, with half teacupful of sugar and pour over berries. Seal while hot. Raspberry Vinegar Put two gallons of ripe raspberries in a stone jar, pour over them a gallon of cider vinegar. Let stand twenty-four hours, drain, pour the liquid over a gallon of fresh berries, and let stand over night; strain and allow one measure of sugar to every measure of juice. Boil and skim. When cold bottle. CURRANTS Spiced Currants To four pounds of currants, picked from the stems, take two pounds of sugar, one-half pint of vinegar, one teaspoonful each of all kinds of spices, a small piece of race ginger. Place the spices in a cheese-cloth bag. Put the vinegar and sugar on the fire ; when it comes to a boil skim it and pour over the currants and cook gently for ten minutes. Put into a stone jar, and next day heat the syrup and pour boiling hot on the fruit. Repeat this for several consecutive days. The last day boil the syrup until it just covers the fruit. Red Currant Jelly Take perfectly ripe red currants. Wash them and put into a preserving kettle, with one pint of water, and set over the fire until they are well scalded. Pass the juice through a jelly bag, and to every pint of it add one pound of white sugar. Boil for twenty minutes and try a spoonful by dropping it in a glass of water. As soon as it jellies pour it into the glasses, and when it gets perfectly cold, seal. HUCKLEBERRIES The huckleberry may be put up in any way that dewberries are, but they require less sugar than other berries. Jam Wash the berries, put in a kettle with a little water, and boil until tender. Add half pound of sugar to each pound of fruit, and boil thirty minutes or until quite thick. Cordial Cover the berries with boiling water and whiskey in equal quantities ; add a few spices and let stand five days. Strain, and sweeten with two and a half pounds of sugar to each gallon of juice. Bottle and keep in a cool, dark place. Jelly Boil the berries (in very little water) until very tender; strain, and boil the juice five minutes, then measure ; and add one pound of sugar to one and a half pints of juice; return to the fire and boil twenty minutes. Jelly should always boil fast. Pickle The huckleberry may be pickled just as the dewberries are. PLUMS Plum Cordial