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Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


RASPBERRY JELLY.--Take two-thirds of raspberries and one-third of red currants; pick them; press the juice through a sieve into a pan; cover and place in cellar, or other cool place, for three days; at the end of that time raise the thick skin formed at the top and pour the juice into another pan; weigh it, and put it with half the quantity of sugar into a preserving pan, and set it on the fire. A good deal of scum will rise at first, which must all be taken off. Leave it on the fire for an hour, then pour a few drops on a cold plate; if it cools to the proper consistency for jellies, take it from the fire, and while hot, pour it into pots. Let the jelly be cold before the pots are covered.

RASPBERRY PUDDING.--Beat until very light six eggs with a quarter of a pound of fine sugar; mix quarter of a pound of sugar with a quart of ripe raspberries, and add to the eggs and sugar, with a pint of cream and four spoonsful of sifted flour; mix gently, grate nutmeg over the top, bake in a moderate oven half an hour, and serve.

RASPBERRY JAM.--Take four parts of raspberries and one part of red currant juice; boil it for fifteen or twenty minutes with an equal weight of sugar; skim off the dross as it rises. Or, use raspberries alone, and no juice.

RASPBERRY PIE.--Line your dish with a paste made as follows:
     Half a pound of butter, one quart of flour, a teaspoonful of salt, and water enough to make a soft dough. Spread sugar in the bottom of the dish, and put in raspberries; cover the raspberries with sugar, dredge with flour, and bake half an hour.