RASPBERRY CORDIAL
Squeeze the fruit through a flannel bag, and to every quart of juice to a pound of loaf sugar; put it in a stone jar and stir it constantly for half an hour; allow it to stand for three days, then strain it again and add to each quart of juice a quart of fine brandy.
TOMATO WINE
Let the tomatoes be very ripe; mash them well, let them stand twenty-four hours, strain, and to every quart of the tomato juice, add a pound of white sugar. This will ferment and should be allowed to do so, only keep it carefully covered from the flies. Skim off the foam as it rises, and when the liquor becomes clear, bottle it. This wine will be a pleasant acid, and should be served with sugar and water, in the tumbler with the wine.
ANOTHER TOMATO WINE
Bruise your berries, or small tomatoes; measure the juice, and add two pounds of sugar to each gallon; put it in a cask, adding two gallons of water to each four gallons of juice. Let it ferment like blackberry wine.
A FINE TEMPERANCE BEVERAGE
To the juice of a dozen lemons put one pound and a half of double refined sugar, and a picked quart of raspberries or strawberries; pare a ripe pineapple and slice it, put over it half a pound of sugar, stir the lemon juice with the sugar, crush in the berries slightly bruise the pineapple and chop it up in small pieces. Put the lemon juice in a large punch bowl, add to it three quarts of ice water, then put in the strawberry and pineapple juice, stir it until all the sugar is dissolved, and then set it on ice. Serve in punch glasses.
CHAMPAGNE PUNCH
Add to the above mixture a bottle of champagne, and a bottle of white wine, and you have a very delicious punch for festive occasions.