Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1878-07-04
The HOusekeeper.
Germantown Telegraph.

Germantown Telegraph.
RASPBERRY lightweight equal
quantities of fruit and sugar, put the
fruit into preserving kettle, boil and
mash it; let it boil very quickly, and
stir constantly; add the sugar, and boil
half an hour. Jam made in this way
is of finer color than when the sugar
is put in first.
CURRANT JELLY.-I see a great
many ways for making currant Jelly,
some of them very elaborate and use
less. The following very simple mode
will be found to be excellent and all
that could be desired. Scald the cur
rants, strain and measure. Boil the
juice for ten to fifteen minutes; pour it
while boiling over the sugar, and
thence into the jelly glasses without
being again boiled. Allow a pound of
sugar to pint of juice.
GoosEBERRY JAM.-Take as many
as you require of ripe, red, rough
gooseberries; put them into the pre-
serving pan, and as they warm, stir
them to bring out the juice. Let them
boil for ten minutes, then add sugar
In the proportion of three-quarters of a
pound to every pound of fruit and
place it on the fire again; let it boil
slowly, and continue boiling for two
hours longer, stirring it all the time to
prevent burning. When 1t thickens,
and is jelly-like on a plate when cold,
il is done enough. Put it into pots,
and allow it to remain day or two
before it is covered.
RASPBERRY VINEGAR.-Put one
of in q
bowl, bruise them well, and pour
upon them quart of the best ciCer
vinegar; next day strain the liquor on
Ia pound of fresh ripe raspberries, ,bruise
them also, and on the following day do
the same, but do not squeeze the fruit,
or it will make them ferment-Only
drain the liquor as dry as you can from
the fruit. The last time pass it through
a canvas bag, previously wetted with
vinegar 10 prevent waste. Put the
Juice into stone jar with pound of
sugar to every pint of juice; stir it, and
when melted, put the jar into sause-
pan of water, let it simmer a little,
skim and remove from the fire. When
cool, bottle off.
BLACK CURRANT MARMALADE.-
Take ripe black currants, and, having
stripped them off the stalks, stew them
very gently, bruising them little at
first in the preserving pan, to let the
juice run out; turn them about fire.
quently and In about ten minutes or a
quarter of an hour they will be tender.
About three parts of the juice should
be poured off for jelly, the remainder
is to be rubbed with the fruit through
q sieve. Having weighed the pulp,
let it boil rapidly for about quarter Of
an hour, or Ion ger, according to the
quantity; then add for every pound of
pulp, half pound of powdered loaf
sugar, and stir it until entirely dissolv-
ed. Let the marmalade boil briskly
for ten minutes, still stirring it fre-
quently; pour it into small pans o.
pots, and when cold, it ought to cut
firm aud solid.
BLACKBERRY WINE.-ChOOse dry
day for collecting the fruit, set it in an
open vessel-one of those having tap
fitted to the side Of 1t rather near the
bottom-and pour over the fruit suffi-
'cient boiling water to cover it. Next
let the blackberries be bruised thor
Oughly, cover the vessel and let it
stand three or four days, whom it will
be found that the pulp has formed in
to crust OH the top. The fluid must
then be drawn off into another vessel,
and one pound of sugar added to each
gallon, well mixed in, after which the
whole is ready to put into cask to
work for week or ten days, during
which time the cask should be kept
we'll filled, more especially at first.
When the working has ceased, let the
wine be bunged down; at the end OF
six months it may be bottled. and IL
kept for four or five years the wine
will be excellent.