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(Beverages) - (The International Jewish Cook Book)

Simmer the berries until they break, then strain and to each quart of
juice add one pound of sugar. Let this dissolve by heating slowly, then
add one tablespoon each of cinnamon, nutmeg, cloves, and if desired,
allspice. Simmer altogether twenty minutes. Bottle and seal.

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To each quart of raspberries allow a pound of loaf-sugar. Mash the
raspberries and strew the sugar over them, having first pounded it
slightly, or cracked it with the rolling-pin. Let the raspberries
and sugar set till next day, keeping them well covered, then put
them in a thin linen bag and squeeze out the juice with your
hands. To every pint of juice allow a quart of double-rectified
whiskey. Cork it well, and set it away for use. It will be ready
in a few days.
Raspberry Vinegar (which, mixed with water, is a pleasant and
cooling beverage in warm weather) is made exactly in the same
manner as the cordial, only substituting the best white vinegar
for the whiskey.

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