Use B.C. RaspsBerriEs For PreseErviNG—Jvuty 5 To 25

RASPBERRY VINEGAR

Mash berries and add enough vinegar to cover them.
Set close by stove for 12 hours, stirring often. Strain
and press; add as many mashed berries to the vinegar
as before, cover and leave in hot sun for 6-hours. Strain
and measure juice; add half as much water as you
have juice and stir into this 5 lbs. of granulated sugar
for every 3 pints of liquid. Bring slowly to a boil, let
it boil up once, and strain. Bottle, cork and seal.

RASPBERRY JAM CREAM

Mix the juice of 1 lemon with 1 lb. of raspberry
jam, add gradually 1 pint of cream and ¥ pint of milk,
strain through a sieve and freeze.

RASPBERRY PIE

To 2 cups raspberries add 1 cup ripe red currants
and 1 cup granulated sugar, with which a tablespoon
of flour has been mixed; stir together. Line a plate
with flaky pie crust, put in the fruit, cover with a
tolerably thick sheet of paste, make several! incisions for
escape of steam, and bake till the crusts are nicely
browned. Serve cool.

NEW ENGLAND RASPBERRY CAKE

Mix 1% cup of butter and 1 cup of sugar to a cream,
add the yolks of 2 eggs, well beaten, and % cup of
milk; stir in 2 cups of flour in which has been sifted
1 teaspoon baking powder. Bake in jelly cake pans.
For the filling, crush 1 quart raspberries, add the whites
of 2 eggs, 1 cup of powdered sugar, and a few drops
of lemon juice. Whip till thick and spread between
layers and over the top. Serve with cream.

RASPBERRY CAKE FILLING

Whip 1 cup thick cream to a stiff froth, also the
white of 1 egg. Put the two together and with a fork
stir 1/3 cup of powdered sugar, blending it perfectly.
At the last, just before spreading the cake, stir in 1%
cup of red raspberries, thoroughly mashed.

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