Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . he syrup and put in the barberries, let themcook until the syrup is quite thick, which willprobably be in about 2 hours. Then put them upin jars with enough syrup to keep them. Therest of the syrup can be strained, put in bottles,and corked tight, and it can be used to make adelightful and a refreshing drink. The Babbekry is found in most parts of the world. Its ,? ,? , 1 ^.j rnu • • ? 1 BAKBEERIE8. rruit IS cooling, astringent
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . he syrup and put in the barberries, let themcook until the syrup is quite thick, which willprobably be in about 2 hours. Then put them upin jars with enough syrup to keep them. Therest of the syrup can be strained, put in bottles,and corked tight, and it can be used to make adelightful and a refreshing drink. The Babbekry is found in most parts of the world. Its ,? ,? , 1 ^.j rnu • • ? 1 BAKBEERIE8. rruit IS cooling, astringent, and very acid. Ihe juice, mixedwith water, makes a refreshing fever drink. The bright redberries, alternating with parsley, are a very pretty garnish for white meats. BLACKBERRY PRESERVES.—Choose the best berries, pickthem over, and allow 1 11). sugar to 1 lb. berries; let them stand for 1or 2 hours spread on dishes with the sugar sprinkled on; then putthem on the stove in a porcelain kettle, adding all the juice whichcame from them, and heat slightly. Now take them out, puttingthem on the plates, and boil the syrup for 5 minutes rapidly; then. 508 PRESERVES l)ut back the berries, and let tliem simmer {not boil); if they show atendency to break, take them from the stove at once. Cool themslightly, and put in jelly glasses. Currants and Dewberries are put up the same way PRESERVED CHERRIES.—Select short^stemmed red cherries,or Morelloes, as sweet cherries are not suitable for them, and save every drop of the juice; allow 1 lb. sugar toeach pound of fruit; first put in a layer of sugar, then a layer offruit, and so on until all are j)ut in; let them stand 2 or 3 hours, pourover the juice, and boil gently until the syrup begins to thicken;then put in jars. Adding 3 tablespoons of red currant juice to eachlb. of fruit is an improvement. Currants may be put up the same way. White currants makefine preserves. CITRON MELON.—Pare and cut the melons into sma
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
