"By Elizabeth"

Press, Volume XCIX, Issue 29107, 20 January 1960, Page 2

"By Elizabeth"

Fresh Fruit Cordials

We are apt to do all sorts of things with our summer fruits but never think of cordials or the endless fruit drinks the children like. Yet they are simply made from real fruit and have real value. Oranges and lemons, of course, make delicious cordials, and so do peaches, apricots, blackberries, rhubarb or almost any fruit available. Here is a selection which may be made during the fruit season. Apricot Or Peach Fizz Slice apricots or peaches and cook in water until quite tender. Strain through muslin and to each two cups of juice add one cup sugar or honey, and one oz tartaric acid. Stir well together and bottle. When required, dilute to required strength with cold water and just before drinking add a pinch of bicarbonate of soda to make it effervesce. Blackberry Vinegar 12 cups blackberries 4 cups vinegar Sugar Pour vinegar over ripe blackberries and allow to stand for 24 hours. Mash well, then strain through muslin. To each pint of juice add 11b sugar, bring to the boil and simmer for 20 minutes. Allow to become cold, then bottle and seal-