The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1876-07-06
ECONOMY.

PINEAPPLE JAM.-This is made by
grating the pineapple, and using equal
parts Of sugar and cooking slowly for
one hour.
CUKRANT JAM.--1a pounds Of sugar
to 1 pound of clean-picked and washed
c%urrants. Wash and boil together
gently for 1 hour.
CURRANr LEY, TO ACCOMPANY
MEATs.-5 pounds stemmed %currants, 8
pounds brown sugar, 1 pint vinegar, 1
spoonful Of pepper, 2 Of salt. Cook
slowly 8 hours. Put all In the kettle
together; stir often, that it does not
burn.
CURRANT WINE.-Bruise the currants
and strain off the juice, to 1 quart Of
which add 2 quarts of water, 81 pounds
of sugar. This makes 1 gallon of wine.
Let it stand open Q days, then close up
tightly. 1t q few months 1t will be
ready to bottle.
SPICED CURRANTs.-4 quarts ripe
currants, 81 pounds brown sugar, 1
pint vinegar, 1 spoonful ground cloves,
l of ground cinnamon, half a grated
nutmeg. Boil all these together l hour,
stirring often. This is most delicious,
served with mutton or venison.
'CURRANT BRANDY..-To every gallon
of juice add 2 quarts of deodorized pure
spirits and 4 pounds of sugar. Cover
loosely. Let it stand three months,
then strain through fine linen, and cork
tightly. All fruit brapdies are made in
the same way. French brandy a be
used instead of spirits, if preferred.
PRESERVED PINEAPPLE.-Pare, slice
and cut into triangles about an inch in
size the fruit. Weigh it and sprinkle
through it as many pounds of sugar as
you have of fruit. Let this stand over
night in the porcelain preserving kettle.
In the morning put upon the fire and
heat slowly and boil gently till the pine
apple looks clear. Not a drop of water
should be added. This is a very rich,
delicious preserve, and easily made.
The jar should be kept closely covered
in a cool place, and the fruit will be
found as good in two years as at first,
WINE JELLY.-One paper e ounces)
Cox's gelatine soaked l hour in 1 pint
cold water; then pour wei l quart boil
ing water. Pare the yellow skin only
off 8 lemons, and throw in, add also the
juice, "a stick of cinnamon, l pint block
sugar, l pint sherry wine. Beat the
whites of l or 2 eggs to a stiff froth ant
stir in. Give it a boil, strain through
II jelly-bag, which should never b,
squeezed, but the juice allowed to droI
through. 1t will be found as clear al
amber color as any made at the confec
TONERS. 1t may be made a handsom,
color by adding a spoonful of rich re'
fruit strip. 1t may be varied by cool
ing in wine glasses, first the amber col
or, then the red, alternating, and fin
ishing off the top by white frssting.
CURRANT JELLY.-Put the clean cur
rants in a large pan, steTs and all, ant
mash thcm finely; then strain, and t.
every pint of juice add N pound o
crushed sugar. Put in a porcelain
lined kettle and set over the fire. Sti
often till the sugar is dissolved, thel
boil gently for 20 minutes, skim
ming often then pour into jelly glassc
to cool. II the currants are taken il
just the right state, the jelly will begil
to form thickly around the edge of tn
boiling liquor, before it has boiled L
minutes. The writer has often mad
currant jelly in this way, allowing onl,
half a pound of sugar to a pint of juice
but the fruit is so acid the jelly is rattle
too acid for ordinary uses without tn
full complement of sugar-apound to
pint of juice.