Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-07-23
THE HOUSEWIFE.

ulhtk ON GhbbhhflnN IhbAAns-
RRaARKs.-It is generally known, that Doll
ing fruit long time, and Swimming it well
without the sugar, and without cover to tn
preserving pan, is very economical and sx
cellent way-economical, because the bulk o
the scum rises from the fruits, and not iron
the sugar, if the latter is good; and boil !
without cover allow the evaporation OF al
the watery particles therefrom the preserves
keep firm and well favored. The proper
lions are, three-quarters of pound OF sugal
to pound of fruit. Jam made in this way
of currants, Strawberries, raspberries or goose
berries, is excellent.
To CLARIPY SUGAR FoR PRESERVING.
into preserving pan as many pounds of su
gar as you wish to each pound of sugar pu
half pint of water, and the white of an egs
to every four pounds stir them together I'M
| til the sugar is dissolved then set it over {
gentle fire, stir 1t occasionally, and take of
the scum as it rises.-After few boilings-uI
the sugar will rise so high as to run over the
side of the pan; to prevent which, take II
from the fire for few minutes, when it will
suhside, and leave time for skimming. Re
peat the skimmng until slight scum or foam
only will rise then take of the pan, lay a
slightly wetted napkin over the basin, and
then strain the sugar through it. Put the
skimmings into a basin when the sugar is
clarified, rinse the skinner and basin with o
glass of cold water, and put it to the scum,
and set it by for common purposes.
RED CuRRANT JBLLY.-With three parts Of
fine, ripe red currants mix one of white cur
rants; put them into clean preserving pan,
and stir them gently over clear fire unta the
Juice flows fom them freely then tnIn them
into fine hair sieve, and let them drain well,
but without pressure. Pass the juice through
folded muslin, or jelly-bag weigh it, and
then boil it fast for a quarter of an hour, add
for each pound, eight ounces of sugar, coarse
ly powdered stir this to it, off the fire, until
it dissolves give the jelly eight minutes more
of quick boiling, and pour it out. 1t will be
firm and of excellent color and flavor Be
sure to clear off the scum as it rises, both be
fore and after the sugar is put in, or the pre-
serve will not be clear. Juice of red cur
rants, three pounds juice of white currants
one pound fifteen minutes. Sugar, two lbs,
eight minutes. An excellent jelly may be
made with equal parts of the juice of red and
white currants and raspberries, with the same
proportion of sugar and degree of boiling as
mentioned in the foregoing recipe.
WHITE CuRRANT JELLY.-WLite currant jel-
ly is made in the same way as red currant
lelly, only II SlOulu Idfb uOuple-ltuueu bu-
gar, and not be- boiled above ten minutes.
White currant jelly should be put through a
lawn sieve.
BLACK CuRRANr JELLY.-To each pound Of
picked fruit, allow one gill of water; set thcm
on the fire in the preserving pan to scald, but
do not let them boil bruise them well with
silver fork, or wooden beater, take them off
and squeez them through a hair sieve; and
to every pint of juice allow pound of loaf
or raw sugar; boil it ten minutes.
CuRRASTs PREsBRvBD.-Take ripe currants
free from stems ; weigh them, and take the
same weight of sugar put teacup of sugar
to each pound of it boil the syrup until it is
hot and clear then turn it over the fruit
let it remain one night then set it over the
fire, and boil gently until they are cooked and
clear; take them out of the jars or pots with
a skinner boil the syrup until richa and thick
then pour il over the fruit. Currants may
be preserved with ten pounds of fruit to seven
pounds of sugar Take the stems from seven
pounds of the currants and crush and press
the juice from the remaining three pounds
put them into hot syrup and boil until thick
and rich; put it in pots or jars, and the next
day secure as directed.
To Dry CuRRASTs PoR DRssERr.-Have bs-
sin of water, and dissolve in it a sufficient
quantity of gum arabic to make it rather thick
have also plateful of the best loaf sugar
rounded and sifted; dip lunches of ripe, red
currants into the gumarabic solution, and
then roll them well in the sugar; lay them
separately on dish to dry in the sun. They
are very pretty for dessert, to be eaten inn
medately, if kept, care must be taken that
the punches do not touch and the process
should be repeated by rolling them in sugar
for several days successfully.
CrRRANTs FOR TARTs-A female friend has
politely favored me with the following, which
if you please, you may publish in the Ger
mantown Telegraph, for the benefit OF such
of its readers, as may be DESTROYS of preserv-
ing curranta for tarts F.
In preserving-pan put pound and a
half Of sugar for every two pounds Of currants
with snfficiency of the expressed juice Of
the fruit to Dissolve the sugar. When it boils
skim it and put in your currants, and boil
again till they become quite clear. Put them
in a jar, cover them with white paper, dipped
in brandy, and keep them in dry place."
Cooseherries may also be preserved in the
same way. It is a good plan in preserving
these fruits to remove the blossoms which, in
dried state, adhere somewhat tenaciously to
the blossom of the fruit, by careful washing.
By this means they are removed without diff
Guilty FRANCES ANNE, Germantown Tele-
graph
BLACKBERRY WISE.-There is no wine equal
to the blackberry wine, when properly made
either in flavor, or for medical purposes and
all persons who can conveniently do SO,
should manufacture enough for their own use
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