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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Raspberries. |
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.
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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.
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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.
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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.
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