The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-07-20

tne DTiue ABOUT ner Iuture loru. Let MN
be the head. and do you be the neck. and
turn him which way you plcase"-Phila-
delphia Times.
SELECTED RECIPES:
Red Currant Jam-Take the currants at
the height Of their season. the finest that
can be had, free from dust. but gathered
on n dry day: strip them with great care
from the stalks. weigh and put them into
n preserving pan. with three pounds OF the
best sugar reduced to powder to four
pounds of the fruit: stir them gently over
n brisk clear fire. and boil them exactly
eight minutes from the first full boil. AS
the jam is apt to rise over the top OF the
pan. 1t is better not to fill 1t more than
two-thirds. and IL this precaut.on should
not be sufficient to prevent It, II must he
lifted from the fire for an instant. TO
many tastes a still finer Jam than this
(Which we find sufficiently sweet may he
made with an equal weight of fruit and
sugar boiled together for seven minutes
There should be great exactness with re-
spect to the time. as both the flavor and
brilliant color OF the preserve will be ln-
jured by longer boiling.
Blackberry Jam.-For blackberry Jam
allow three-quarters of pound of sugar
to a pound of fruit. Mix the sugar with
the fruit and set II at the back of the lire
till the juice begins To show, MASKING the
fruit little to assist In the process.
Then bring the fruit forward and let it
cook. stirring it repeatedly for about an
hour. 1t must boil rather rapidly to be-
come properly reduced. Test 1t before put
ting 1t In the Jars by cooling Il little of 1t
10 hot l,a L.
ened. Pour II into porcelain marmalade
Jars and let 1t cool for twentyfour hours
before sealing II up. Press brandy pa-
pers close over the jam. These consist
simply of white paped dipped In brandy.
Seal up the marmalade jars with paper,
using the white of an egg for mucilage.
Tie u layer of cotton batting over each
Jar to make assurance doubly sure that
1t will keep. Mark each jar separately
with Its contents when you put 1t away.
Blackberry Roly-Poly Pud1ing.-Shred
four ounces of suet finely and add pinch
Of salt. three-quarters of II pound of flour
and three-quarters of teaspoonful OF
baking powder: mix with cold water TO
make s:iff paste, roll 1t out twice as long
as wide and the third of an inch think;
spread evenly with ripe blickberr!es and
leave an inch and half without fruit at
the edges: roll up. pinch the ends and side
edges securely, and wet to make them ad-
here; lay the pudding In the center of a
rlnsed and floured cloth. roll 1t and fasten
the ends securely, then plunge into boil
ing water and boil steadily for two hours
turn out for serving and send sweet sauce
to table with 1t.
nj. Ii IT, otya - III
berry shortcake sift together half a
pound of -four, a coffeespoonful each Of
salt and sugar and two spoonfuls of bak
ing powder. Work into this mixture a
quarter of a pound of butter; add grad
ually two gills of cold boiled milk; mix
quickly with a knife; dredge flour over the
moulding board and turn the paste upon 1t;
toss with the knife until II Is Toured; pat
II gently with a foured rolling pin and
roll it down to half an inch thinckness;
put a plate on top Of the paste and cut
around it. Grease a baking tin, put the
rounds upon it and bake. When done,
make an inc.sion round the center of the
edge and tear apart. Arrange layer Of
the berries on one half Of the cake. dredge
with fine sugar; place the other half on
the berries cover the top with the largest
berries; add a liberal quantity of sugar
and serve. A mixture of whipped white
Of egg and sugar Is sometimes added to
the top layer. and 1t is placed in the oven
a moment to set.
Raspberry Dessert.-Put one pint OF
fully ripe fresh raspberries into porce.
lain-lined sauce pan. with two tablespoon
fuls Of water and three tablesDoonfuls Of
pulverized sugar. Place the saucepan
ha 6ra oh In
the Juice flows freely. Before the rasp-
berries lose ther shape entirely take
them out carefully. Now. boil the syrup
till clear and pour It out Beat to a cream
piece of butter the size of an egg, add a
tablespoonful of pulverized sugar, ta-
blespoonful of grated bread crumbs, two
drops of almond havoring and the yolks
Of two eggs (well beaten). Mix all thor
oughly together and add the whites of two
eggs whipped to a frooth. Now, have
some small, deep patty pans, line them
with good pastry, put the raspberries on
this. pour over them the syrup. and spread
the mixture on top of all. Bake half an
hour in brisk oven.
Raspberry Jelly.-Crush the raspberries
and strain them through q wet cloth. Put
the juice into a preserving pan with
three-quarters of pound of hot, but not
burnt sugar, to one pound of juice; boil It
ten minutes and take care that 1t does
not darken: remove the pan off the fire,
strain the Juice through a bag and pour
1t into pots. DO not touch the bag until
all the jelly has passed through, else 1t
may become thick.
Raspberry Jam.-Use three-quarters of n
pound of sugar to A pound Of fruit. First
boil the fruit alone q few minutes, then
add the sugar. Boil three-quarters of an
hour, stirring WELL Fill little jars or
glasses while the jam is boiling hot: when
the glasses are cold, cover them first with
papers soaked in sweet OIL or brandy,
and then with second papers moistened
with the whites of eggs, and pressed
against the sides of the glasses to ex-
clude the air.
Spiced Currants.-,rhesa form one OF the
most delicious meat relishes that the gar
den affords. Take two pounds of sugar,
one pint OF vinegar n teaspoonful each
of mace and cloves and half teaspoon
full of cinnamon, the same of all-spice, and
a small piece of ginger root. Use the
ground spices and put them in n muslin
Dag WIN nan " uozeH peppercoTns, ana
then put them into the boiled and
SKINNED vinegar and sugar. While hot,
put the currants in and allow them TO
cook gently for abou ten minutes. Then
put all into q stone jar. cover 1t and put
aside to cool. The next day drain all the
liquor from the currants, heat 1t, and
pour It boiling hoD over the fruit again.
Always do this for six consecutive days.
boiling down the liquor the last time till
there Is just enough to cover the fruit. 1t
Is very rich and nice.
Apple Dessert.-An elegant way to use
apples for dinner dessert or a luncheon
Is to remove the cores, steam them until.
tnnder and then fill the hollow left by