FOR THE STORE CUPBOARD.

Auckland Star, Volume XLVI, Issue 66, 18 March 1915, Page 8

FOR THE STORE CUPBOARD.

" r ."*." ' TESSPBEKRY VINEGAR. three quarts of raspberries with Jwo- quarts of vinegar in a jar. Allow ' io stand for a couple of days. Strain • ihis thoroughly through a muslin and -jilaee She jake in the preserving-pan isrith H'd of sugar. Boil for twenty \ aninutes. Battle and-ase as required for ■cp3ds>4n. owinter-time. : " . GOOSEBERRY WINE. H"o-=6T5 of gooseberries add six quarts ef vcaier, and to every quart of liquid allow Hb of loaf sugar. The gooseiberries must be well bruised, and then 4he "water added- Allow this to stand • ior two or three days, stirring occamonally. Strain the liquid and measure. JAdd the sugar as stated. When the . Bugar is quite dissolved, .place all in a - - cask, whi<2i should be quite full. Place . in this a little isinglass (about Joz) and . a suspicion of biimt sugar for colouring purposes. -Allow to stand for twelve , months, then bottle off and nse. , BOTTLED FRUITS. Patent, jars are usually purchased for this (purpose, and are most successful if " ithe" instructions are carefully carried out.. Ordinary bottles may be used "with equal success.- Fill-up-the bottles with sound fruit. Heat these in a warm oven to thoroughly heat through the fruit 7" without "cooking it. Remove Jheljars ~ from the oven, and fill up with boiling - -water. Pour-over the top aibout iin of mutton/ fat, and_ seal down with bladder. (NJB..-—Sugar syrup may be poured over-if .preferred. This makes them very •weet.