The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1874-08-07
THINGS WORTH REMEMBERING.



The preserve kettle should be- OF shall
low form those made of porcelain are the
hest. and a tightly fitting cover Is very de-
sirablc. Jelly bags, OF thin flannel, should
be- made Ira the shape of c0rnucopia, and
tape strings attached TO them, so that they
can be fastened TO a chair and the Jelly
turned into them very slowly, and ar
ranged 80 as 10 fall into pitcher or dish
placed upon the floor.
Strawberries, raspberries, currants and
Chesries should be made into jellies and
Jams with the best double-rcfined sugar
If brown sugar is used, IL makes the jellics
and preserves OF dingy, reddish brown,
which u neither pleasing 10 the eye nor TO
the taste. Neither should brown sugar be
used for green fruits.
Pint tumblers OF common glass or white
earthenware pots, are the best for jellies.
marmalade or jam. The self-scaling glass
lars are best adapted 10 preserves Of fruit
prepared with small quantity Of sugar.
Glass u always more desirable than earth
enware for keeping preserves. as they can
be examined without opening the jars.
Foam or frothiness Is the sign of fermenta-
ZION, but "A covering OF thick mold is no
evidence Of spoiling-it will serve 10 keep
them from the air yet ii should not BIZ
left on too long.
To boil over preserves-turn them into
the kettle, and place over a slow fire
when the foam rises skim il of carefully,
and when il rises no more. skim out thu
fruit into jars then boil the juice once
more, skim thoroughly and pour into a
pitcher to settle; when nearly cold. pour
over the preserves, and seal up tightly by
dipping cloth into rosin and tailOw, and
pressing II closely over the mouth of the
Jar; then put on the cover.
-Currant Jelly.-Pick fine, red. ripe
currarfs from the stems; bruise them with
a pestle or meat FOUNDER, and strain
through thin flannel or cotton bag. To
each pint of juice put pound of best
white sugar, and stir until il is well dis
solved set il over slow fire. and when il
boils skim well. Let it boil for - or 20
minutes, then try il by cooling a spoonful
a little and pouring ii into cup of cold
water If il sinks 10 the bottom directly.
and scarcely colors the water. il is done
If not, let il boil , minutes longer. Strain
il into small white jars or glass tumblers,
and when cold. cover with thin white pa
per dipped either in spirits or the white OF
AN egg. and paste thick brown paper over
the jars
Another Method.-Pick the fruit from
"a
pot; place il in "A kettle OF boiling water,
and let il remain there until the berries are
thoroughly heated. Turn them out into
dish and strain the juice from them "a d.
rected above. Put pound of white sugar
10 each pint OF the juice; turn into the
preserving kettle when the sugar is dis
solved. and boil for IL minutes. Try as
directed above TO see If IL Is cooked 10 a
Jelly. II you have not plenty of currants.
His Is the best recipe TO use. as all the cur
rant juice is extracted by being boiled.
Preserved Currants.-Take ripe cur
rants free from stem weigh them, and
put pound Of white sugar 10 every pound
Of berries. Take a teacupful of water TO
each pound of sugar. and boil until the
sirup is very clear; then turn IL over the
uncooked berries. and let them stand over
night. Next morning put over a slow
fire, and boil gently until the berries are
clear; skim them out into jars. and boil
the srup until quite thick. and pour over
the berries.
-Currant Jam.-Free the currants from
the stems: take pounds OF sugar TO 10
pounds of berries. Strain the juice from
half Of the currants; then crush the rest
with the sugar; pour the juice over them.
and boil In porcelain kettle until il Is
smooth, thick mass. Have a moderate
fire. and let ii cook slowly, so il will not
burn the jam. This is nearly as good AS
ranberries for cold meats and game.
Dried Currants.-Take pounds OF
currants, washed and picked over. to !
pound Of sugar; boil until the currants
IAN be easily crushed; strain through
oolander; boil the juice for 30 minutes
add the currants. and cook until IL is as
thick as possible without burning il. Pour
upon platters, and dry il In hot sun or in
a. cool oven. When dry. cut II in pieces,
and put in paper bag TO use in sickness.
small piece dissolved in tumbler of ice
water will make very refreshing drink
or bit Of IL held i'm the mouth of fevered
patient gives feeling Of relief. Ripe cur
nnts are excellent food for children. Mash
'he fruit so AS TO break the skin; cover
with white sugar and with good bread and
butter II will be highly reished.
A Nice Dish for Dessert.-Gather large
| npe clusters of the cherry currant; dip
nem into the unbeaten white of an egg,
and roll In pulverized sugar until perfectly
Sated with it. Serve in a glass dish.-S.
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