St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1874-07-24
.farm, 6ardrm and JuusrhnH.
To Housekeepers.
ABOUT CURRANTS.


low form. those made of porcelain are
very desirable. Jelly bags, of thin
flannel. should be made in the shape of
Il coInucopia. and tape strings attached
To them. so that they can be fastened to
Il chair. and the .icllw turned int" them
very slowly, and arranged so as to fall
into Il pitcher or dish placed upon the
floor. Strawberries, raSpbcrricS, cur
rants and cherries should he made int"
jcllics and Jams, with the best double
refined sugar if brown sugar is used,
il makes the .jcllics and preserves of IL
dingN. reddish brown. which Is neither
pleasing To the eye nor the taste. Mel
thrr should brown sugar he used tor
green fruits. Pint tumbicIS of common
glass. or white carihcnwaie pots, are
the best for iellics, marmaladc or jam.
| The sclf-scaing glass iarS are best
adapted {" preserves of NUT prepared
with Il small quantity of sugar. Glass
| is ALWAYS more desirable than carthci-
ware for keeping preserves. as they can
| he examined without opening the lars.
! Foam or lirothincSS is the sign of fer
mcntation, but Il covering of thick
mould is no evidence OF spelling it
will serve to keep them from the air
| vet il should not he left on too long.
To boil over preserves tHru them mt"
the kettle, and place over Il slow fire
when the foam rises skim il off care
| fully. and when it rises no more. skim
ont the fruit into the iaiS: then boil the
inicc once more. skim thoroughly and
pour int" II pitcher To settle when
nearly cold, pour over the preserves.
and seal up tightly 10y dippin" Il cloth
into rnSin and tnlow. and pressing it
closely over the mouth of the jar: then
put on the cover.
(HIyunf .TcIig Pick fine. red. ripe
crrrlnts from the stems ; hrulS' them
with pcStlc or meat p"undcr. and
strain through thin flannel OF cotton
bag. To each pint of Juice put one
pound of best white sugar, and stir I'M
til it is we'll dissolved set it over Il
slow fire. aud when il holS skim we'll.
Let il boil tor fifteen or twenty minutes,
then try it 10y cooling Il spoonful Il little
and pouring il into Il cup of cold water:
if il sinks to the bottom directly. and
scarcely rololS the water. it is done il
not. let it, boil i've minute, longer.
Strain il into small white jars "r glass
tumhlrrS. ami when cold. cover with
thin white paper dipped either in spirits
or the white of an c"". and paste thick
brown paper over the jars.
.lnoibcr HcfLod. Pick the fruit from
the stems. weigh it and put il into u
stone pot &: place il in Il kettle OF boil
IN" water. and let it remain there until
the berries ara thoroughly heated. Turn
them into u dish and strain the Juice
from them rs directed above. Put u
pound of white sugar To each pint al
the juice turn into the preserving
kettle when the Su";II is dissolved. and
boil for - minutes. TRY aS directed
above to see if it is cooked to Jelly.
If Nou have not plenty of currant>. this
is the best receipt +" use. rs all the cur
rant Juice is extracted lay being boiled.
Irc>,rrd Cn,rdni~. Take ripe Gun
rants, free from stems weigh them,
and put three quarters of Il pound of
white sugar /" every pound of berries.
Take Il tcacuptul of water To- each
pound OF sugar. and boil until the syrup
j. very clear then Turn il over the I'm
cooked berries. and let them stand over
night. Next muIun" put over Il slow
fire. and boil gently until the berries
are clear skim them out into iIIS. ana;
boil the syrup until quite thick. and
pour over the berries.
fHr,unf.Jdm Free the currani> from
the stems take eight pounds of sugar
to ten pounds nt berries. Strain the
Juice from half of the cuIiants than
crush the rest with the sugar pour the
Juice over them. and boil III porcelain
kettle until it is Il smooth, thick m;r>S.
Have II moderate fire. and let il cook
slowly, 80 il will not bum the Jam.
This is nearly as good aS cIlnhcIIicS
for cold meats and game.
Spiccd fHrr0HiS. Five pounds oi cur
rants taken from the stems: t"III pounds
of white sugar: one pint "t vinegar !:
three tahlrsponuiulS al ground CHINA
mon two dit" of ground cloves half
Il tcaSpu"niul of salt Min all well to
",thcr and boil SLOWLY for an h"mI
~kimmin% th"r"u"hlN.
DIjrd fHr,dHt$ Take seven pounds
of curramtS. washed and picked over,
to one pound of sugar boil until the
p rurrlmt> can he easily crushed strain
through Il c"lIndcr: boil tia" Juice t"I
thiItN minutes add the curlant>. and
= cook until il is ~ thick rs p"S>ihl"
+ without burning 1t. Pom upon plattcrS.
and drN il in Il hot SIN or cool oven.
When dry, cut ii in pieces. and put III Il
= paper BAG tn use in sickness. y small
= piece Dissolved in Il tumllrr Of Zee Wa
ter viii max" Il very refreshing drink
i or Il lit of it hcld in the mouth oi u
i tcNcird patient gives Il feeling OF IcIIrt
Ripe currauiS are excellent food I"l
children. Mash thc lIu't >" ~ (" hIca,
the skin cover with white sugar, and
Il with good bread and butter it will l."
highly rrli>hcd.
4 Nice Dish tor Dessert. Gather
! large ripe clusters Of the cherry eur
e rant dip them int" the mnhrIt"n white
p of an cg". and roll in pulvcliz"d sugar
" until perfectly coated with it. Serve
u in u glass dish. s. -. i. IN CoHnfJ'
e Gentleman.
!. - After II shower Il few days since