American citizen. [volume] (Butler, Butler County, Pa.) 1863-1872, 1867-07-03
cfarmers' Column,
RECEIPTS.

CURRANT JAM.-Boil the currants gen.
tly one hour with an equal weight OF su-
gar, and put in jars. This Will be aark
and very rich, it will not work, and can
be used to advantage in large families
IF boiled until very thick, it will keep
wears. IF it candies, set the jar 10 boil
inc water until it heats through and dis'
solves the sugar. "a
CURRANT JELLY.-Pick eurrants al
ways for jam and jelly on dry day, and
before they are dead ripe when very
sweet and nice for table use, the gelatine
has been converted by aproeess of nature
into sugar. Currants must be scalded
the same day they are picked, or they
may not jelly; look them over, carefully
removing all stems, and scald them over
boiling water in an enamelled kettle, but
do not allow them to reach boiling heat,
and pour them in the jelly bag without
bruising while hot; hang the bag over an
earthen dish, and let them drip without
pressing until the next morning. Then
measure the juice, and allow eight and
half pounds Of sugar to eight pints OF
the juice ; put the juice in an enamelled
kettle over clear fire, remove all the
scum that rises, and when boiling hot
scatter in the sugar with one hand, and
stir the jelly with the other; let the jel'
ly become nearly boiling hot, slip in the
skinner, shake it in the cold if itappears
like setting, dish it Immediately into
small moulds tumblers, or jars. If the
currants were in right state, the jelly
will set by the time the sugar dissolves.
White currants do not make as pretty
Jelly as red, but equal parts of white and
red make beautiful jelly. Use only the
best sugar for all jellies. Put over jelly,
when cold, tissue paper wet IN brandy,
and cover the jars or moulds with paper
cut to fit and notched, wet with the white
of eggs beaten stiff. The jelly bag may
be pressed, and solid but cloudy jelly
mado from the juice obtained. 1t is as
good for cakes and gravies as the other.
RAsPBERRY JELLY.-Prepare the fruit
as directed in currant jelly, and make
the Jelly as there directed. If raspber.
ries are scarce, use one pint of currant
Juice to two of the raspberry, and the
flavor will be quite as pleasant
FRESH CHERRY PIES. The fruit should
be dead ripe for pies; they will take
much less sugar and make richer pies
than if barely ripe. Cover the plate,
which should be deep, with plain paste.
If the cherries are pitted, bake the paste
without crisping before putting in tie
fruit. Mix the sugar with the fruit, re.
membering the cherry is very acid ,
spread the fruit evenly on the paste, add
a piece of butter as large as the'bowl OF
dessert>spoon, cut in small bits, dredge
with -four, cover with paste, and bake
until heated through. A few pits will
improve it.
BAKEwELL PUDDING.-The following
are tested recipes for this delicacy No.
|. Line pie oish with rich paste and
put into it any kind of preserve. Mix
four eggs (leaving three of the whites. }
a quarter Of a pound Of butter, with
white sugar to the taste; beat them well
together, and pour over the preserve
Bake in very slow oven, and serve cold.
No. 2. Take the yoks of six eggs and
the whites of two add 4 OF. Of loaf su
gar, silted beat these well together, and
add the grated rind Of lemon then
take OF. of fresh butter, creamed beat
the whole we'll together. Line rather
shallow tart>dish with puff paste, and
spread it thickly with apricot marmalade ;
then pour in the mixture, and bake it
1t is served cold, with sifted sugar over it.
No. 8. Having covered a dish with thin
puff paste, put layer of any kind OF
jam about half an inch thick; then take
the yolks of eight eggs and the whites of
two, half a pound of butter, melted, half
a pound of pounded lump sugar, and all
mond flavor to your taste beat all well
together, pour the mixture on the jam an
inch thick, and bake it an hour in mod.
crate oven. The above is sufficient for
two soup. plates or dishes of about the
same size. The pudding is good either
hot or cold.
ORANGECUSTARD.- Remove the rinds,
thick cells and seeds from four oranges.
Add sugar and wine to the pulp till it is
agreeable. Place layer of sponge cake
broken small on the bottom of a deep
glass dish. Pour over part of the or
ange, wine, etc. Then another layer Of
cake, and the remainder of the fruit
Just before it is served, pour over the
wnole, cold, soft custard, made by STIR
ring the beaten yolks and little of the
white of three eggs into a pint of boiling
milk, with three tablespooufuls of white
sugar.