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(Fresh Fruits And Compote) - (The International Jewish Cook Book)

Pick over carefully, set on ice, and serve in a dish unsugared.
Strawberries may be served as above.

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These berries, mixed, make a very palatable dish. Set on ice until ready
to serve. Then pile in a mound, strewing plenty of pulverized sugar
among them. As you do this, garnish the base with white or black
currants (blackberries look pretty also) in bunches. Eat with cream or

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Make a syrup of half a pound of sugar and half a cup of water, put into
it one quart of berries which have been carefully picked and washed.

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To six quarts of berries take one quart of sugar. Put one quart of the
fruit in the preserving kettle; heat slowly, crushing with a wooden
potato masher; strain and press through a fine sieve. Return the juice
and pulp to the kettle; add the sugar; stir until dissolved; then add
the remaining quarts of berries. Boil sixteen minutes, counting from the
time they begin to boil. Skim well while boiling, and put into jars as

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To ten quarts of raspberries and three quarts of currants take two and
one-half quarts of sugar. Heat, crush and press the juice from the
currants and proceed as directed for raspberries.

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Put pound to pound of sugar and fruit; let stand over night. In the
morning, boil all together fifteen minutes. Skim out the berries;
boil the syrup till thick and clear; pour over the fruit.
For millinery go to Jennie Thomas, the oldest and best.

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1 quart of cold water
1/2 pound of sugar
6 heaping tablespoonfuls of finely ground coffee
1/2 pint of cream
Put the coffee and the water in a double boiler over the fire, and let the
water in the surrounding boiler boil for at least twenty minutes after it
begins to boil. Strain through two thicknesses of cheese cloth, add the
sugar, stir until the sugar is dissolved, and stand aside until very cold.
Add the cream and the unbeaten white of one egg. Freeze, turning the
freezer slowly. This should be the consistency of a soft mush and very
Serve in coffee cups, either plain or with whipped cream on top.
This will serve six persons,
2 pounds of very ripe peaches
6 peach kernels
1 pint of water
1/2 pound of sugar
Juice of one lemon
Crack the kernels, chop them fine, add them to the sugar, add the water,
and boil five minutes; strain and stand aside to cool. Pare the peaches,
press them through a colander, add them to the cold syrup, turn into the
freezer, and stir slowly until the mixture is frozen. If the peaches are
colorless, add a few drops of cochineal before freezing.
This will serve eight persons.
1 quart of peach pulp
1 pint of cream
3/4 pound of sugar
Juice of one lemon
Add the lemon juice to the peach pulp, add the sugar, and stand aside,
stirring every now and then until the sugar is dissolved. Freeze the
mixture, stirring slowly; when frozen, remove the dasher, and fold in the
cream whipped to a stiff froth.
This is one of the nicest ices for afternoon or evening collations.
This will serve eight persons; in stem glasses, ten persons.

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To Preserve Raspberries

Strain equal quantities of ripe currants and raspberries, to make a

syrup to preserve the raspberries in. Dissolve white sugar in the syrup,

by a gentle heat, using a pound of sugar to each pound of syrup and

raspberries. When the sugar has dissolved, set the syrup where it will

boil about ten minutes, then put in the raspberries, and let them boil

five minutes. In the course of four or five days, turn the syrup from

the raspberries--boil it away, so that there will be just enough of it

to cover the berries--turn it on them while hot. Keep them in

wide-mouthed bottles, corked and sealed up tight. Preserved raspberries

are very nice to flavor ice creams and blanc mange.

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Iced Raspberries

Beat the white of one egg, (cost one cent,) with two

tablespoonfuls of cold water; pick over a quart of fine ripe

raspberries, (cost ten cents,) dip them one by one into the egg, and

roll them in powdered sugar; lay them on white paper spread on a baking

sheet, so that they do not touch, and dry them in a cold, dry place,

sifting a little more sugar over them, if they seem to grow moist. When

the berries are in season, twenty-five cents will cover the cost of a

large dish.

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Raspberries To Preserve

Take the juice of red and white raspberries; if you have no white

raspberries, put half codling jelly; put a pint and a half of juice to

two pounds of sugar; let it boil, and skim it. Then put in three

quarters of a pound of large red raspberries; boil them very fast till

they jelly and are very clear; do not take them off the fire, that would

make them hard, and a quarter of an hour will do them. After they begin

to boil fast, put the raspberries in pots or glasses; then strain the

jelly from the seeds, and put it to them. When they begin to cool, stir

them, that they may not lie at the top of the glasses; and, when cold,

lay upon them papers wetted with brandy and dried with a cloth.

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Raspberries To Preserve In Currant Jelly

Strip the currants from the stalks; weigh one pound of sugar to one

pound of fruit, and to every eight pounds of currants put one pound of

raspberries, for which you are not to allow any sugar. Wet the sugar,

and let it boil till it is almost sugar again; then throw in the fruit,

and, with a very smart fire, let it boil up all over. Take it off, and

strain it through a lawn sieve. You must not let it boil too much, for

fear of the currants breaking, and the seeds coming through into the

jelly. When it boils up in the middle, and the syrup diffuses itself

generally, it is sufficiently done; then take it off instantly. This

makes a very elegant, clear currant jelly, and may be kept and used as

such. Take some whole fine large raspberries; stalk them; put some of

the jelly, made as above directed, in your preserving-pan; sprinkle in

the raspberries, not too many at a time, for fear of bruising them.

About ten minutes will do them. Take them off, and put them in pots or

glasses. If you choose to do more, you must put in the pan a fresh

supply of jelly. Let the jelly nearly boil up before you put in the


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