The Portland daily press., 1895-08-10

slider it an improvement to add one-third
OF currant juice to two thirds raspberry.
Inc currants themselves are too seedy to
put III this preparation. If currant Juice
Is used allow pound of sugar to every
pint OF juice, and every pound and half
OF raspberries Stir the raspberries and
the currant juice together or the rasp-
berries alone over the fire to prevent
their burning at first, and let them cook
for about twenty minutes. Then add the
sugar and cook until the preparation is a
good jam. 1t will never cut like a mar
malade. nor will it mould firmly like
jelly, but it will be of the consistency of
a very light jelly.
| Gooseberry Jelly. .-Gooseberry jelly is
made by picking over carefully two
quarts of ripe, sound gooseberries. Put in
a preserve kettle with a pint of water and
boil for ten minutes; mash and squeeze
through a jelly bag. Measure the juice,
return the kettle and add pound of
sugar for each pint of juice; boil rapidly
until it jellies. Take from the fire; put
in jelly glasses and cover when COOL
| Raspberry Shrub. Place red raspber-
ries in a stone jar, cover with good cider
vinegar, and let them stand over night.
Next morning strain and for each pint of
juice add pint of sugar; boil ten
minutes and bottle while hot.
Chocolate Meringue. Use three pints
of milk, one-quarter of cake of choco-
late grated and wet in little cold milk,
one cup of sugar, four taplespoonfuls of
cornstarch, little butter and salt and
the yolks of three eggs. Flavor with
vanilla. Bake half an hour. Beat the
whites of the eggs to stiff froth. Add a
small cup of powdered sugar. Spread
over the pudding and color it light
brown.
Old Virginia Ketchup.-Take one peck
of green tomatoes, half a peck of white
onions, three ounces of white mustard
seed, one ounce each of allspice and
| cloves, half pint of mixed mustard, an
| ounce of black pepper and celery seed
each, and one pound of brown sugar,
writes Eliza r. Parker in the Ladies
Home Journal. Chop the tomatoes and
onions sprinkle with salt and let stand
three hours; drain the water off put in
a preserve kettle with the other ingre-
dents. Cover with vinegar and set on
the fire to boil slowly for one hour.
Currants.
Pick the currants carefully and take
equal quantities of fruit and sugar.
Pounded loaf suagr is best. Dissolve it
over, OF mix it with the currants. Put
in a very little of water or red currant
juice; boil and skim for 25 minutes.
Red Currant Jelly No. Ito every
pint of red currant juice allow three
quarters of a pound of loaf sugar Pick
the fruit from the stalks, put it into a
jar and place this jar in saucepan of
boiling water over the fire and let it sim
from the currants; then strain them
through jelly bag Of fine cloth, and if
the jelly is very clear do not squeeze too
much, as the skin and pulp if pressed
through may make the jelly muddy.
Measure the juice, and to each pint allow
ullOO- ual UOlo VI a pOduo VI lOdI ouScl
Put these into a preserving kettle; set
over the fire and keep stirring the jelly
until it is done, removing every particle
of scum as it rises, using wooden or sill
yer spoon for the purpose. When it has
boiled about half an hour put a little of
the jelly on d plate, and if firm when
cool it is DONE Pour into small glasses
or jars, cover each with an oiled paper,
and then with a piece of tissue paper
brushed over on both sides with the
white of an egg. Label the jelly and
store away in dry place.
Currant Jelly No. 2.-When making
curarnt jelly select freshly gathered cur
rants which are not over-ripe; mash and
squeeze them through a jelly bag. Put
the juice into porcelain-lined kettle and
stand over brisk fire; let boil for 20
minutes; add pound of sugar for every
pint of juice, and stir until it dissolves.
Skim; bring to a boil; take from the
fire; put in glasses and stand them side
to jelly. A little of the liquid can be
tired in glass before taking up, and if
it does not jelly it may be boiled few
minutes longer. A clear, light-colored
jelly can be made by using white and red
currants.
Spiced Currants. one half pound
sugar, one tablespoonful cloves, one
tablespoonful cinnamon, one tablespoon
full ginger, to every pound of stemmed
currants. Just cover the sugar with vim
egar, aand when it is dissolved add the