| Light, fluffy suet dumplings, set in a rich sea of elderberry syrup, used to be a fine treat for country boys and girls, and it seems a pity that this simple fare cannot be enjoyed now, for in the autumn there are berries to be had for the picking. |
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Six pounds of ripe elderberries 2 cloves One and a half pounds of loaf sugar Half pint boiling water |
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Wash the clusters of berries, strip them from the stalks, put into a casserole with a lid, crush the berries to a pulp, cover, then simmer the casserole in a slow oven for three hours. Press the pulp thoroughly through a muslin bag to extract all of the juice, then strain the juice again into the preserving pan. Add half a pint of boiling water to the elderberry pulp, stir well, then strain into the pure fruit juice in the pan. Stir in the sugar, add the cloves and bring to the boil, and boil moderately fast for thirty minutes. Bottle into small bottles, half pint ones will do well. Cork securely when the syrup is quite cold; store in a cool place. The syrup may be used as a winter drink, diluted with boiling water and laced with a little nutmeg half a teacup of ale |
