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Dried Raspberries

Black raspberries or the purple Columbian berry are the best for this purpose. They should not be overripe.

The fruit should be free from dust and gathered by clean hands, so that it need not be washed before drying.

Look over carefully and spread in layers, three berries deep, on earthen plates or granite tins.

Set in the oven or on the back of the stove until brought to a scalding-point, then at once remove to a place that is simply warm enough to keep the moisture slowly evaporating, but where there is no possible danger of burning.

Stir occasionally with a spoon. In twelve hours the fruit should be reduced to one third its original bulk, when three plates may be put together, giving room for a fresh supply. It will take from thirty-six to forty-eight hours to remove all the moisture. Then the berries will be ready to pack away. At the last, set the berries into the oven and again bring to the scalding-point, to insure freedom from insects. In doing this, watch constantly, lest the berries burn.

Pack the fruit in small pails with tight covers, or baking-powder cans may be used.

Before putting on the cover, spread over the top as many thicknesses of clean paper as will shut down with the cover, the edge showing below the cover when it is on firmly, so as to make it moth-proof.

In a day or two take off the cover; if any moisture appears on the paper or sides of the pail, heat enough to remove it and put on a dry paper. The dishes may be set in any dry place. Fruit dried in this way will keep for years; and, although an old-fashioned way, it is an agreeable change from ordinary canned and preserved fruits. Before using carefully wash in lukewarm water; stew for a long time in plenty of water; add sugar just before serving.