Page:Meier - The Art of German Cooking and Baking.djvu/246




 * 1 qt. of raspberries

¾ cup of sugar

½ cup of water

Preparation: Clean the berries, boil the water and sugar 5 minutes, then put in the berries and cook a little while. Carefully remove the scum and serve the fruit cold.


 * 2 qts. of currants

1 cup of water

1½ cups of sugar

Preparation: Clean the currants and pick them off the stems. Boil the sugar and water, put in the berries and cook them a few minutes, take them out and put them into a dish. Boil the syrup until thick, then pour over the berries and serve cold.


 * 1½ qts. of whortleberries

½ cup of sugar

1 tbsp. of lemon juice

1 lemon slice

Preparation: The berries are picked over, washed, put on the fire with water and sugar to cook. When boiling, add lemon slice and juice, let it boil up a few times, remove the lemon slice and serve cold.


 * 2 qts. of mulberries

½ cup of sugar

½ cup of white wine or water

1½ tbsps. of lemon juice

Preparation: The berries are picked over, washed and the water drained off. White wine and sugar or water and sugar are brought to boil. Add lemon juice and mulberries, cook 1 minute, take them out with a skimmer. Boil down the juice and pour over the berries. Serve cold.


 * 2 lbs. of fresh plums

½ cup of water

½ cup of sugar

Preparation: The plums are cut into halves and the stones are taken out. The water and sugar boiled a few minutes, the plums put in, covered and cooked slowly without stirring until tender. Carefully place them into a dish so they will not be crushed. Boil down the juice and pour it over the fruit. Serve cold.