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By NANCY SECRIST
Extennion Agrnt
Don’t throw away the seeds from your fruit after making jelly. Mrs. Fannie Broyl of Washington, D.C. and also of Rappahannock shared the following method for making a fruit drink.
“After making jelly from raspberries, blackberries, dewberries, etc. don’t throw away the seeds or wash the vessel out in which the juice has been made. Empty seeds and foam which was skimmed off into the jelly pot with the jelly that is still sticking to the pot. Add some water and simmer for a few minutes. Strain. Juice results. Refrigerate. To serve, add one-third to one-half glass of orange juice to this homemade juice." Try these cookies with your homemade ice cream this summer. Charleston Benne Wafers
Mrs. Harald Havstad
Sperryville one cup sifted flour 2 eggs beaten three-fourth c. butter or margarine one-half teaspoon salt two cups brown sugar one teaspoon vanilla one-half teaspoon baking powder three-fourth c. benne seed, toasted (toast in skillet over medium heat, stirring constantly) Sift together flour, baking power and salt.
Cream butter (or margarine) until soft, add brown sugar, gradually add beaten egg until well blended. Add vanilla and benne seeds. Drop by teaspoons onto greased cookie sheet. Allow 2 inches between cookies (they spread). Bake in slow oven (325 degrees) 8-10 minutes or until light brown. Allow to cool a minute before removing quickly and gently with a spatula. This makes a thin very crisp cookie.
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