The Somerset reporter., 1885-07-15
Recipes.

CRAB-APPLE JELLY.-Gather the fruit as
soon as ripe, and look over carefully, re-
jectipg all that is defective. Wash the
apples and put them In preserving kettle
with just water enough to cover them.
Cook until quite soft, then pour out the
apples into hair sieve, or into colander
with linen strainer over it, and let it Or ain
an hour. Measure the juice, bring 1t to
boil and remove the scum, then add an
equal quantity of hot sugar and cook
twenty minutes, or until of the proper
consistency, Fill the tumblers when it
has cooled little, and paper the tops the
next day.
BLACK CURRANT JELLY.-Pick over the
fruit and put iu preserving kettle with
little water. When heated through press
out the juice and allow three-fourths OF
pound OF sugar to pint oil the straintd
pulp. Boil ten minutes, removing the scum,
and stirring often. Fill small glasses with
the jelly as 1t Is used chiefly as remedy In
throat affections.
BLACKBERRY JELLY.-Gather the fruit
when ripe and free from moisture. Heat
the fruit 10 jar placed in kettle Of hot
water until the juice Is extracted, then
strain it through jelly-bag, pressing but
slightly. To every pint of Juice add three
full gills Of sugar, and boil about twenty
minutes, removing the scum as 1t rises.
Fill the glasses and place In the sun
couple of days before covering with paper.
BERRY JAM.--Pick over and mash the
fruit; allow one pound of sugar 10 pound
of fruit. Put the fruit and one quarter of
the sugar into granite or porcelain kettle;
when boiling, add another quarter of su-
gar; boil again, add more sugar, and when
all is used let 1t boil till 1t hardens on the
spoon in the air. Apples, pears, peaches
and ounces should be pared, cut small and
treated in the same way. Cooking in only
a little sugar at time prevents the fruit
from becoming hard.
STRAWBERRY JELLY.-Take a pint Of
strawberry juice, made by cooking the ber-
ries until they are very soft and then
straining. Soak box Of gelatine in lit
tie cold water for two hours. Then add to
1t the juice of two lemons and sugar If
liked. Pour over the whole quart of
boiling water, and let 1t all come to hard
boil on the stove. Take 1t off and I'll
mould half full with it; set on the Ice and
keep the rest of the jelly In q warm place.
When that In the mould Is hard enough,
place on 1t some large Strawberries, and
then pour on it the rest of the jelly that
has heen kept liquid.
CARROTS AND PEAs-At this season,
when the young carrots are quite small and
the peas are Just formed In the pods, pre-
pare them together In this way: Tender,
Sun II young carrots are washed clean In
salt and water, which removes the thin
skin; the very young pea-pods are stripped
of the blossom and strings and washed.
Take equal quantities Of The vegetable and
stew them In little water with some but
ter; then add small quantity Of finely
minced parsley, salt and pepper to taste
and little stock, or falling that, some
boiling water. A few moments before
serving add tablespoonful Of -four, boil
once or twice and serve. A little sugar Is
an improvement. IF the carrots are not
very small they may De cut in inch-long
pieces.
CHERRIES CANNED.-Stoue the fruit and
put in glass jars and sprinkle over it sugar
In the proportion OF cup of sugar to
quart of fruit. Place the jars In kettle
Of cold water over the stove and boil ten
minutes, then I'LL up the jars with hot syr-
up and screw down the covers.
CHERRY JAM-Weigh the fruit and al
low three-quarters OF pound OF sugar to
a pound Of fruit, and half pint of currant
juice and the same quantity of sugar for
three pounds Of cherries. Stone the fruit
and to this add the currant juice, In which
the sugar has been dissolved, and boil half
an hour, removing the scum and stirring
frequently to prevent burning. The flsvrr
is improved for some by adding q few
kernels from the stones Ave minutes before
removing from the stove.
CHERRY MARMALADE.--This Is made In
the same manner as the jam, except that
fruit is strained before adding the sugar,
allowing three-fourths as much sugar as
pulp.