Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1874-07-22

Directions for Preserving Cayrahts =
The preserve kettle should be of shallow
form, those made of porcelain are the best.
and II tightly fitting cover is very desirable.
Jelly bags, of thin flannel should be made
in the shape of II cornucopia and tape
strings attached to them, so that they can
De fastened to a chair and the jelly turned
into them very slowly. and arranged so as
to fall into Il pitcher or dish placed upon
the floor. Strawberries, raSpberries.
currants and cherries should be made into
j'llieS and jams. with the best double re-
Linai sugar: if br Wn sugar is used. it
makes the jelies and preserves of I dingv,
red.lish brown, which is neither Pleasing
to the eye nor the taste. Neither should
brown sugar be used for green fruits Pint
tumble of common glass. or white earth
enWare pots, are the best for i4llies. mar
m1Iaie or jam. The self sealing glass
jar, are best adapted to preserves of fruit
prepared with Il small quantity of sugar
Glass IS always more desirable than e:lrth-
cnWlre for keeping preserves, rs they can
be examined without opening the ilr>.
Foam or frOthness is the SIGN Of ft:lnen-
tntiom. but II covering of thick mould is
no evidence of spoilin@-it will serve to
keep them from the air: vet it should not
b" lift on them too long. 70 boil over
preserves turn them into the kettle, and
place over 4 slow fire; when the foam rise,
skim it off carefully, and when it rises no
more, skim out the fruit into the i1rs
then boil the juice once more skim thor
ough)y and pour into pitcher to settle:
wAan nearly cold, pour over the preserves.
ani seal up tightly by dipping a cloth into
rosin and talow, and pres ,iny it closely
over the mouth of the jar; then put on the
cover.
Curraut JcIIy Pick fine. red ripe cur
rants from the stems; brUISe them with Il
p site or III ut pOunder, and strain through
Il thin funnel or cotton bag TO each pint
of juic put one pound of best white sugar
Nni stir until it is we'll dissolved; set it
over Il slow fire, and when it bells skim
veil, Let boil for fifteen or twenty min
uteS, then try it by cooling il spoonful Il
little and pouring it into II cup of cold wa
ter; if it sinks to the bottom directly, and
scarcely colors the water, it is done, if not.
let it boil five minutes longer. Strain it
mo small white jars or glass tumblers.
and when cold, cover with thin white paper
dipped either in spirits or the white of an
cog. and paste thick brown paper over the
jtrs
another Neth6d-Pick tie fruit from the
stems, weigh it and put it into a stone pot;
place it in u kettle of boiling water, and
let i remain there until the berr rs are
thoroughly heated. Turn them cut into :.
dish IN strain the juice from them us di-
rected above. Put poundo of white sugar
TO each pint of the juice; turn into The
preserving kettle when the SUI ar is tissoly-
ed, and boil for fifteen minutes Try rs
directed above to see if it is boiled to a
to jelly. If you have not plenty of cur
rants this is the best receipt to use, as all
the Juice is extracted by being boiled.
Preserced CurYdnts Take ripe currants
frea from SENS; weigh them, and put
three quarters of Il pound Of white stgar
to every pound of berries. Take teacup
iui OF water to each pound of sugar. and |
boil until ths syrup is very clear; then turn /
1t over the uncooked berries, and let them
stand over night. Next morning put over
4 slow fire, and boil gently until the berries /
IRE clear, skim them out into iar>. and
boil the syrup until quite thick, aud pour
over the berries.
Cutr0d .Tum.-Free the curran.s from
he stem; take eight pounds of sugar to
zen pounds of berries. Strain the iuice
rom half of the currants; then crush the
'est with the sugar; pour the Juice over
hem, and boil in IA porcelain Kettle until |
t Is Il smooth, thick mass. Have u mod
crate fire, and let it cook slowly, so it will
not burn the jam. This is nearly as good
Is cranberries for cold meats and game.
Spiced Currants.-Five pounds of cur
ANTS ttken from the stems: four pounds
II white suIar; one pint of vinegar; three
of ground cinnamon: two
Tito of ground cloves; half Il teaspoonful
II salt. Mix all well together aud boil
slowly for an hour, skimming thoroug Nv.
Drted Currants.-Take seven pounds
If currants, washed and picked over, to
one pound of sugar; boil until the curran s
IN be easily crushed; Strain through a
boil the juice for thirty minutes;
;dd the eurrants, and cook until it is as
hick us possible without burning it. Pour
lpon platters, and dry it in a hot sun or
.ool oven. When dry, cut it in pieces. /
ND put IN paper bag to use in sickness.
\ small piece dissolved in tumbler of ice
water will make a very refreshing drink:
~. bit of it held in the mouth of fevered
patient gives a feeling of relef.-Ripe
uirants are excellent food for children.
Nash the fruit SO as to break the skin
over with white sugar. and with GOOD ,
'read and butter it will be highly relished
a Nee Dish for Dessert.-Gather large +,
ipe clusters of the cherry currant; dip !,
hem into the unbeatcn white of an ego. /,
nd roll in pulyerized sugar until perfectly {
ottr'l tn it Serve in gl,ss dish, S
y. W Goa7lsrg GtHtlem 70,