Dissolve two cupfuls of sugar in the same amount of cold water; add the grated rind of one orange, taking care to use the yellow part only, as the white rind imparts a bitter taste. Bring to a boil. Strain this syrup and add to it the juice of two lemons and two oranges, and one quart of raspberry juice. Set in a cold place and allow it to get ice cold before serving.
Beat the whites of four eggs to a stiff froth, add one pint of canned raspberries, one tablespoonful of lemon juice and, two-thirds cupful of stale cake crumbs; beat thoroughly, turn into a buttered baking dish, stand it in a pan of hot water and bake about half an hour. Serve with custard sauce.
Whip the whites of four eggs until frothy, add four tablespoonfuls of sugar and whip stiff, dropping in a little at a time, three tablespoonfuls of raspberry juice. Heap in glasses and serve at once.
To use up dry pieces of cake, steam them, split and put a spoonful of raspberries previously mashed and sweetened on each piece, then cover with sweetened whipped cream, flavored or not, as you like.
Wash and quarter enough apples to make one and one-half cupfuls of juice, put them into a kettle, cover with water and boil until tender. Add one-half cupful of raspberry juice and three cupfuls of sugar and boil until it jellies.
To two cupfuls of sugar add one cupful of water, let come to a boil, skim and add a few drops of lemon juice to keep the syrup from candying. Let boil until it spins a thread from the end of a silver fork, then put in one quart of fruit. Let it boil for about five minutes. Do not stir. When done, set away for six hours. Fill jars that have been sterilized with the cold preserved raspberries and seal.
Put a layer of berries then a layer of sugar in a dish until all berries are used. Let stand over night, then put in jars, put on rubbers and tops and put wire across top, but do not spring lower wire. Put in boiler, let come to a boil and boil just ten minutes. Take out, snap clamp down and when cold dip in hot paraffin.
To four quarts of raspberries put enough cider vinegar to cover and let stand twenty-four hours. Scald and strain and add a pound of sugar to a pint of juice. Boil it twenty minutes and bottle.
Put one pint of cider vinegar over six quarts of raspberries. Let stand over night. Next morning strain and to every pint of juice add one pound of sugar. Scald ten minutes, then bottle and cover the corks with paraffin. When used take half a glass of the shrub to half a glass of ice water or lemonade.