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Fruit Juice(Dessert Dishes.) - (Twenty-five Cent Dinners For Families Of Six)
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.
OTHER FRUIT JUICESRaspberry, blackberry and strawberry juice may be made by following the
recipe for grape juice but doubling the quantity of sugar. For currant
juice use four times as much sugar as for grape juice.
Canned Fruit JuicesMRS. FARQUHARSON SMITH.
Fruit juice may be kept for a long time by canning the same as whole
fruit. They are convenient for water ices and summer beverages. Mash
the fruit and rub the pulp through a fine sieve. Mix about three pounds
of sugar with one quart of fruit juice and pulp. Fill Mason's jars with
the syrup, cover and place in a heater with cold water to cover nearly
to the top of the jar. Let the water boil half an hour, then fill each
jar to the brim, seal and cool in the water.
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