th puff paste, put in sugar and
fruit, lay bars across, and bake them. Currant tarts are done in the
same way.

RASPBERRY VINEGAR. Put a pound of fine fruit into a china bowl, and pour
upon it a quart of the best white wine vinegar. Next day strain the
liquor on a pound of fresh raspberries, and the following day do the
same; but do not squeeze the fruit, only drain the liquor as dry as
possible from it. The last time pass it through a canvas, previously
moistened with vinegar, to prevent waste. Put it into a stone jar, with
a pound of sugar to every pint of juice, broken into large lumps. Stir
it when melted, then put the jar into a saucepan of water, or on a hot
hearth; let it simmer, and skim it clean. When cold, bottle it up. This
is one of the most useful preparations that can be kept in a house, not
only as affording the most refreshing beverage, but being of singular
efficacy in complaints of the chest. A large spoonful or two in this
case is to be taken in a tumbler of water. No glazed or metal vessel of
any kind should be used in this preparation. The fruit, with an equal
quantity of sugar, makes excellent Raspberry Cakes, without boiling.

RASPBERRY WINE. To every quart of well-picked raspberries put a quart of
water; bruise, and let them stand two days. Strain off the liquor; and
to every gallon add three pounds of lump sugar. When dissolved, put the
liquor in a barrel; and when fine, which will be in about two months,
bottle it off. To each bottle put a spoonful of brandy, or a glass of
wine.

RATIFIA. Blanch two ounces of peach and apricot kernels, bruise and put
them into a bottle, and fill it nearly up with brandy. Dissolve half a
pound of white sugar-candy in a cup of cold water, and add it to the
brandy after it has stood a month on the kernels, and they are strained
off. Then filter through paper, and bottle it up for use. The leaves of
peaches and nectarines, when the trees are cut in the spring, being
distilled, are an excellent substitute for ratifia in puddings.

RATIFIA CAKES. Blanch and beat fine in a mortar, four ounces of bitter
almonds, and two ounces of sweet almonds. Prepare a pound and a half of
loaf sugar, pounded and sifted; beat up the whites of four eggs to a
froth, and add the sugar to it a little at a time, till it becomes of
the stiffness of dough. Stir and beat it well together, and put in the
almonds. Drop the paste on paper or tins, and bake it in a slow oven.
Try one