Trinity cook book

One gallon of the bloom and one handful of the root washed clean, three lemons, two oranges sliced, and a handful of raisins. Pour one gallon of boiling water over this and let stand twenty-four hours. Strain and add three pounds of sugar. Let stand and ferment for a week or ten days and then strain and bottle. STRAWBERRY OR BLACKBERRY ACID Six quarts of berries, two and one-half ounces tartaric acid, two quarts of water. Dissolve acid in the water and pour over the berries. Let stand forty-eight hours and strain without bruising the berries. To every pint of ( 84 ) Can YOU live without eating GROCERIES COST YOU LESS Phone for your convenience — Delivery to your kitchen table Look for the sign, QUALITY SERVICE STORES this juice add one and one-fourth pounds of sugar. Bottle and keep in a cool place. Dilute with water when served. This makes about ten pints. BLACKBERRY WINE Measure the berries and bruise them, to every gallon of berries add one quart boiling water, let the mixture stand twenty-four hours stirring occasionally. Strain into a cask adding three pounds of sugar to every gallon of liquid. Cork the cask tightly and let it stand until November when it will be ready to draw off ready for use. BLACKBERRY ACID Bruise a water bucket of berries and pour over them, one and one-half gallons of boiling water. Let this stand twenty-four hours. Press out the juice, to every three pints put two pounds of sugar and five ounces of tartaric acid, let it stand a week, then strain and bottle it and it is ready for use. This is a delicious drink. Put one quarter of glass of acid, fill the glass with ice water, sweeten to taste. Very good. PINEAPPLE LEMONADE Boil one pint of water and one cup of sugar for ten minutes add one can of grated pineapple and the juice of three lemons, cool, strain and add one quart of ice water. GRAPE JUICE Pick grapes, rejecting all unsound ones, put in porcelain or aluminum kettle with one pint of water, heat slowly, cook until all the juice is out. Strain is a jelly bag. Return to the kettle adding one pint of sugar to four pints juice, let come to a boil. Skim, then bottle and seal while hot. JELLY PUNCH Three quarts currant jelly, one quart gooseberry jelly, one quart strawberry preserves, six oranges, four lemons, one-half gallon of canned cherries. ( 85 ) Dissolve jelly in two gallons of cold water and strain all of the ingredients through a cloth and sweeten and dilute to taste. This is delicious. RASPBERRY VINEGAR Pour over one gallon of berries one pint of vinegar and let stand all night, then strain out juice and put pint of sugar to pint of juice; boil a few minutes and skim. Cork up tightly. Dilute with ice water when ready to serve. STRAWBERRY COCKTAIL One pint of strawberries, four oranges, four teaspoons of powdered sugar. Slice the strawberries and squeeze the juice of the oranges over them. Set on ice to thoroughly mix and chill. At serving time put in glasses or fruit cups; add a spoonful of sugar to each. CHERRY WINE To one gallon of cherry juice put four pounds of white sugar. Let ferment well, pour off, strain. Let stand a few days; then bottle. BLACKBERRY WINE