t syrup. When
the mixture was partly frozen add the stiffly beaten white of 1 egg
and 1 tablespoonful of pulverized sugar, beaten together. All were
stirred together, covered and stood away until cold. Then placed in a
freezer, iced as for ice cream, and frozen in the same manner as for
cherry sherbet. The juice of all berries or fruits may be extracted in
the same manner as that of grapes.

WINES AND SYRUPS--UNFERMENTED GRAPE JUICE

To 6 pounds of stemmed Concord grapes add 1 quart of water, allow them
to simmer on range until grapes have become soft. Strain through a
piece of cheese-cloth, being careful to press only the juice through,
not the pulp of the grapes. Return the grape juice to the preserving
kettle and add 3/4 of a pound of sugar. Allow the juice to just
commence to boil, as cooking too long a time spoils the flavor of the
juice. Bottle at once, while juice is hot. Bottles must be sterilized
and air-tight if you expect grape juice to keep. Cover corks with
sealing wax.

VINEGAR MADE FROM STRAWBERRIES

"Aunt Sarah" Landis possessed the very finest flavored vinegar for
cooking purposes, and this is the way it was made. She having a very
plentiful crop of fine strawberries one season, put 6 quarts of very
ripe, mashed strawberries in a five-gallon crock, filled the crock
with water, covered the top with cheese-cloth and allowed it to stand
in a warm place about one week, when it was strained, poured into jugs
and placed in the cellar, where it remained six months, perhaps
longer, when it became very sharp and sour, and had very much the
appearance of white wine with a particularly fine flavor. This was not
used as a beverage, but as a substitute for cider in cooking.

BOILED CIDER FOR MINCE PIES

In Autumn, when cider was cheap and plentiful on the farm, 3 quarts of
cider was boiled down to one, or, in this proportion, for use in mince
meat during the Winter. A quantity prepared in this manner, poured
while hot in air-tight jars, will keep indefinitely.

LEMON SYRUP

Boil two cups of granulated sugar and one cup of water together for a
few minutes until the sugar is dissolved, then add the juice of six
well-scrubbed, medium-sized lemons; let come to a boil and add the
grated yellow rind of three of the lemons. Be careful not to use any
of the white skin of the lemons, which is bitter. Put in air-tight
glass jars. This quantity fills one pint jar. A couple tablespoonfuls
added to a tumbler p