CHERRY, PLUM, AND PEACH JUICES.
To preserve the juice of cherries, plums, peaches, and similar fruits, proceed as for jelly, but adding to each quart of juice half a pint of sugar instead of a quart as for jelly. If it is not desired to have the fruit juice transparent, the pulp of the fruit may be pressed to extract all the liquid.
FRUIT SIRUPS.
The only difference between sirups and juice is that in the sirup there must be at least half as much sugar as fruit juice.
These sirups are used for flavoring ice creams and water ices. They also make a delicious drink, when two or three spoonfuls are added to a glass of ice water.
RASPBERRY VINEGAR.
Put 4 quarts of raspberries in a bowl and pour over them 2 quarts of vinegar. Cover and set in a cool place for two days. On the second day strain the vinegar through cheese cloth. Put 4 quarts of fresh raspberries in the bowl and pour over them the vinegar strained from the first raspberries. Put in a cool place for two days, then strain. Put the strained juice in a preserving kettle with 3 quarts of sugar. Heat slowly, and when the vinegar boils skim carefully. Boil twenty minutes, then put in sterilized bottles.
About 2 tablespoonfuls of vinegar to a glass of water makes a refreshing drink.
Similar vinegars may be made from blackberries and strawberries.