CONFECTIONERS, MAKE YOUR OWN
FRUIT FLAVORINGS.

Confectioners may guard the health and add to the
pleasure of their customers, securing better value for
less cost, if they extract and preserve their own fruit
essences. An enterprising dealer will find considerable
advertising value in making a specialty of making and
using only the purest Canada-grown fruit flavorings.
A sign to this effect hung in a conspicuous place on the
premises will bring results. The following simple recipes
may be readily followed:

Mash the juicy fruits (strawberries, raspberries,
blackberries, cherries, currants) in a basin to a pulp.
Place on a fire and make scalding hot. Pour into a
hair sieve and allow the juice to strain through. Put
into bottles and securely tie down. Place bottles in a
cauldron of cold water and boil for twenty minutes.
Remove from the fire and allow to remain in the cauldron
until cold. Then set away for use.

With non-juicy fruits (apples, pears, peaches, etc.)
put the fruit into a basin. Cover with water and boil
to a pulp. Place on hair sieve and allow to drain without
_ pressing. Bottle and proceed as before.

Where the flavorings are to be used for any purpose
where transparency or clearness is not essential, such
as for ice creams, fruit ices, etc., the pulp, as well as.
the clear fluid, may be utilized.

Prepared thus, perfectly pure extracts of all fruits
can always be at hand for flavoring every description of
pastry, cakes, pies, tarts, puddings, creams, ices and
beverages, and at any season of the year.

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