The Semiahmoo Sun

Sf Pry Shirley Pinchin, B.H.E.

and White Rock Weekly

THURSDAY, JULY 10, 1902.

RASPBERRY RHAPSODIES

Bumper crop assures good

preserving s

When the strawberry season
yonsolation in the ripening of re
place In desserts and wonderful

‘The crop of raspberries in pre~
dicted to be very good this year #0
the homemaker will be smart if
he uses these delicious little ber-
ries to make many attractive and
appetizing dishes for her family
and guests and she will be grate-
ful for them in the winter time
{€ she preserves them and uses
them for jams and Jellies to add

a bright spot to cold-weather
menus.
‘There are a ‘wide variety of

wonderful recipes using this fruit,
but these are my favorites — the
ones I pull out at this time every
year at the request of my family.
PRESERVING RASPBERRIES

Use the biggest’ and best rasp-
berries for preserving. The follow-
fog method is the most successful
one I have found and keeps the
berries plump and réd after pro-
ceasing.

Pack the berri¢s loosely into hot
Jarm and cover with a boiling thin
syrup, 1 cup sugar to 2 cups water,
filing the jars to within one inch
of the top of the jar. Seal and
process in a bolling water bath
for 18 minutes.

3c you want to use the rasp-
berries for ples in the winter time,
use a “very thin” syrup, 1 cup
sugar to 3 cups water, and pro
cess for the same length of time.

Raspberries can also be (preser-
ved without any sugar. Press the
berries into the jars until the
Juice starts to flow and covers the
berries. Seal and process In a
boiling water bath for 18 minutes.

Pressure canning raspberries |s
sot generally recommended be-
cause the high heat is inclined to
break down the tender tissues of
the fruit. giving yoy a mushy,
soft product. Great care must be
taken not to over-process. Use
enly 5 pounds pressure and pro-
fess no more than € minutes,
FREEZING RASPBERRIES

Select firm, ripe, bright-colored
berries and handle with great care.
Gort, but wash only if necessary.
and then drain very thoroughly.

Pack in containers and sprinkle
with two or threé tablespoons
sugar to each pint of fruit. This
method Keeps the berries very
much like fresh ones and they are

excellent for desserts. Allow %

inch head space at the top of the
carton for expansion during treez-
dng.

\f Whole berries may be

fer with sugar 4 or Z to 1.

Winter enjoyment.
ly and use ax soon as thawed.

Wever freeze berries again after

hey have been thawed.
TERFECT KASPBERLY JAM

‘I repeat this recipe for raspberry
fam every year because it in tho
have

most wonderful recipe 1
igund and makes the most dolignt-
fully full Mayored jam I have ever
tried. ‘Thix method never fal
Mt ts quick und easy. I have had
89 many favorable comments on it
that I feel a column on rasp-
berries to be incomplete unless thin
recipe As Included.
© cups raspberries, fairly tichtly
packed
© cup.

q
Int

‘into 4 preserve

padiced
with a 40 to 50% syrup It desired,

| Freezing 1s the most successful
Way of preserving raspberries for
‘Thaw them |

beating.

Sherbet glasses and
fresh berrioa.
RASPBERRY GLACE PIE

In fost about over, we get great
3, julcy raspberries, to take their

fama, ellie and preserves.

Jeract times and bring the jam to
Ja full rolling boll as directed.

A plece of paper with a hole
through which you can put the
beater will protect your hands and

|walls from splashing jam while
you are beating ‘The shorter
Jcooking time with the beating

|gives you a larger yield and a
|much fresher favor and color.
CHERRY-RASPBERRY

CONSERVE
This in a lovely spread that com
Dines raspberries with cherries

which are plentiful right now. |
4 cups cherries

cups raspberries

cups sugar

cups seedless raisins

cup walnuts, chopped

Wash and pit cherries. Wash
raspberries and drain well. Clean
raisins and add to fruits. Put on
to cook in a large kettle, Bring

to a boll slowly so that julces will
run freely, Add heated sugar
when boiling stage has been rcach-
led, Bolt very rapidly for about 20
minutes. Add walnuts and cook 2
fo 3 minutes longer. Pour into
sterilized Jars and immedi-
atel
RASPBERRY-APPLE JELLY
You will enjoy the flavor of this
| bright. clear jelly.
| Prepare equal quantities apples
Jand raspberries. Cut apples and

seal

Jberrics in kettle, Barely cover
with water. Cook until fruit is
soft and mushy. Drain juice]

|through a jelly bag. Measure julce
Jand set aside % cup sugar for each

|eup of juice, Boll Julee alone,
for 20 minutes. Remove from heat
and stir in sugar, Brig to boll

and boll rapidly to jelly stage. Pour
{nto hot, clean jars and seal with
| paraffin.

RASPBERRY VINEGAR

For a lively, invigorating drink
|when you take time out from your
|busy routine, try raspberry vine-
| gar.
4 quarts raspberries
J quart white wine vinegar (or
elder vinegar)
Sugar
Put 1 quart vinegar in a bow!
with 2 quarts of raspberries and
let stand overnight. Next da;
squeeze and strain through cheese
‘cloth, Put this juice over 2 more
quarts of berriex and let stand
vernight. Drain the liquid. Add
% cup sugar to each cup of juice.
|Boll for 5 minutes ‘and seal in hot,
Merilized Jari or bottles. When
serving, use about % cup raspberry
vinegar In @ ginss of ico water.
| RASPBERRY wine

This in & tasty Wusy-day dessert.
1 cup erushed raspber:
% oup! sugar

2 eng whites

Lemon julco

Beat ogi whites until ati but
not dry, Add sugar gradually,
Add tenon Julee, If de-
red, to berries. Fold raspberrien
Pile Nkbly into
rnish with

to eng whiter,

‘Thin plo has the true berry flavor

Chimneys Swept
Roots Kepaired,
Stoves, Heaters, Fun

and Ie truly ecrumptioun

4 cups fresh raspberri

% oup water

‘3 tablespoons corn starch

1 cup sugar

ig tenspoon salt

1 toaspoon lemon julce

Pinch baked pastry shell

Sort and arrange 8 cups of tho
cholceat. Berrien In pantry” shel).
Gruss remaining 1 cup berries, add
water and alminer 2 to 3 minutes

Strain to remove @vedn and
4 cup, Combine corn starch,

sugar and palt, Add to Taapborry
ook until thiek and el

fale
ove from heat, cool slightly

and add lemon fulce, Pour over
horrfer pantry, «hell, making
nure (hit all berries are coal
Chill, Garnie with whip)
cream.

RASPBERRY PARFAIT

‘Thin In m wonderful hot-woather
eanort treat from the refrigera-

tor.

4 cups raspberries

% cup water

1 cup sugar

3 ong whites

4 teaspoon salt

%4 pint whipping cream

Boll sugar and water to thread

Whip whites and salt un-
Pour syrup over in slow
Whip until cool, Fold in
and whipped cream.

Freeze until firm,

RASPBERRY FRITTERS

If you are a fritter fan you will

really loye these.

1 cup sifted flour

1 teaspoon baking powd
% teaspoon salt

2 tablespoons sugar

2 exes

2 or 3 tablespoons water

1 cup raspberries

stage.
tu stim.
stream,
berries

and

Sift flour, baking powder
salt together. Add sugar,
yolks and water. Fold in stiffly

beaten egg whites, and the rasp-
berries, leaving the fruit as nearly

whole as possible, The amount
of water may vary somewhat, The
batter should be thin enough to

fold in the fruit, but thick enou|
to hold together well, otherwise the
frult In cooking will soft
much. Drop mixture from # table~
spoon into hot decp fat, 36 degrees
and fry until brown, turning once.
with icing sugar or foamy
Makes 12.

It too

| sauce.

RASPBERRY CREAM ROLL
‘This is a very special dessert.
% cup cake flour
4 cup sugar

baking powder
salt

teaspooi
poon

whipping cream
Sitt flour, salt and baking pow-

caw

der together, Beat eggs until
very light and fluffy.” While beat:
Ing, gradually add sugar and con-

tinuc to beat until thick and lemon
colored. Fold in flour and vanitia.
Turn into greased pan, 15 x 10 x
-inch, which has been lined with
waxed paper, Bake at 950 de-
grees about 12 to 13 minutes. Im-
mediately turn onto a clean towel
that has been sprinkled with tcing
mugar. Remove waxed paper from.
‘cake, Roll up in towel and cool
‘on enke rack, Unroll and remove
towel just before ready to s«

Spread with sweotened whipped
cteam and raspberrics,  Re-rolll
Top ‘with additional whIpped

cream and garnish with berrle:

When cork was scarce, flshor-
men on the Great Lakos uscd to
tuwe the thick outer bark of the
base of old balsam poplars as
floats for thelr nets.

[ror VALUES

GROCERY
SPECIALS
Seo the ed and White Advt.
In Wednosday’s Sun or
Provinces
then come to the
Red and White Store

MAPLE STREPT

FOR THE FRESHES)
MILK IN TOWN
= Phone —

Cloverdale).5:X.»:)
HILLSIDE
FARM DAIRY

DEPARTMENT: OF LANDS “AND

EXVFRT CLOCK AND

WATCH REPAIRING
‘We boy old
JEWELLERY, ANTIQUES,

SILVER, CHINA, Ge.
T. CHRISTENSON

WLTOP

‘The st
rok &
epresen'
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% cup thinly sliced celery ents to be 40; feel |
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1 cup shredded sharp Canadian|in Canada today. They hi |
minute or until tender. cut A good ¢ jon \# one of the a
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trics in the world which has stan-!that you can open an account for thed on copieysa rag whi
dard gat railroads across the! purpose with as little as a Control Boa ae
country. of British Col ro

MEN AND TREES

John Miller at twenty has already been logsing for four years.
Born in Port Alberni in the centre of the logging industry on the
wert coast of Vancouver Island, John works as a chaser, unhooking
the choker when the tum on the logs reaches the spar tree. John’s
livelihood depends on # perpetual supply of trees. In British
Columbia everyone is dependent, directly or indirectly, on

the forest resource,

Protect Your Prosperity |
Keep British Columbia Green

Forest ® Service

British “Columbia