Fruit Juice Recipe

Rub ripe fruit through a seive, with a wooden spoon, and

then strain it free from skins and seeds; to every pound add quarter of

a pound of loaf sugar; mix well; put into wide-mouthed glass bottles,

and set them in a pan with cold water reaching to the necks of the

bottles. Set the pan over the fire and let the water come to a boil;

remove the pan and let the bottles stand in the water until they are

quite cold. Then cork them tightly, and seal them with wax or resin.



Keep them in a cool, dry place. This juice added to ice-water, and

sweetened to taste, makes a delicious sherbet.

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