The sun., 1896-06-21
CURRANTB.
Plans for Serving Them when Fresh and
Directions for Making Jelly.

Directions for Making Jelly.
Nothing is watched with greater interest by
the housemother than the bushes which are
found in rows in every old-fashioned garden
and are considered things of beauty with their
maple shaped leaves and the graceful sprays of
pale green flowers, which afterward form into
little clear green balls, and when ripe are tho
beautiful red and white currants. The currant
is undoubtedly the most thought Of among the
small fruits by tho housekeeper and is used in
many forms. particularly for winter fare. The
first pickings are taken for jelies, which should
be made OF fruit not quito ripe, and those left on
the bushes until the last make wines.
Fruits should be freely used by all persons
when In their season, as they are invaluable for
health. An old physicians advice was. "eat
raw currants for breakfas as long as you can
get them" They are appetizing when served
with cracked leo around them and the sugar
moIstened with o little sherry; and this pa n
does not affect their medicinal properties.
Fruit juices or soups. as they are called, are
used in their seasons for luncheons. The ;uice
of the currant makes an excellent first course.
Pat in a porcelain kettle over the fire one quart
OF strained fruit Juice, and when 1t becomes hot
add three teaspoonfuls Of nrrowroot moistened
with a little cold water. Cook the juice until
clear. then stir in n cupful of sugar. and as soon
as the sugar Is dissolved remove from the fire.
add tablespoonful of wine or brandy, and turn
the Juice into earthcn dish to cool. 1t
should be served in claret glasses with q few
tiny pieces of ice in each The soup should be
eaten with q spoon.
Frosted currants are pretty to use for GEN.
trepiece at luncheon and to garnish Bavarian
creams or corn starch and gelatine desserts.
Select large. perfect punches and dip them in
the partly beaten white of an egg TO which q
little cold water has been added. Drain q mo-
ment, roll them in powdered sugar, and lay
them upon a sieve to dry.
Ripe currant pie. To one cupful of mashed
currants add one cup Of sugar. two tablespoon
fuls of water, one of flour. and the beaten yolks
Of two eggs. Line pic plate with rich pic
crust and make q llttlo wall Of the crust around
tho edge. FIJI the plate with the prepared mix
ture and bake in a moderate oven. Beat the
whites OF tho eggs to n stiff froth. add two
tablespoonfuls Of powdered sugar to them and
put roughly over the pie when it is baked. and
return to the oven and lightly brown.
currant short cake is delicious. Make o
biscuit dough by sitting one pint of -four into a
bowl with two level teaspoonfuls OF baking
powder, one teaspoonful of sugar. and half a
teaspoonful OF salt With the fingers rub into
the dry ingredients q heaping teaspoonful Of
butter, tAcn stir in milk enough to make 1t into
Il soft dough. which can be just moulded with
the hands, but not rolled. Divide the dough
into two parts. Spread one part out thin and
lay It upon buttered tin plate. Form the
naming part into the Same shape and lay 1t
upon the first. Place the plate iu a hot
oven and bake until the short cake Is
done. which will DO about twenty minutes
Whom baked separate the cakes and butter
them. Cover the bottom cake with thick
layer or mashed currants and sugar. Place the
second cake on top and cover il with another
layeT OF the prepared fruit. Meanwhile make q
light and thres Ss on SFss
sugar. Stir in carefully a few whole currants
Put this over the cakes Lightly brown in The
be crushed with the Granulated sugar at least
TWO hours o. before they are REQUIRED for use
pS&dSs " ash h sprnEEs SpS over
ns one so of nG snf'F asf very cups S Of
-four ipto a bowl with a. heap!ng. teaspoon
Mix WITH thsm aa OF CUB pofh % butler Tt n nm
water. Roll the paste out thin, making it a lit
tic larger than the top OF the dish. Cut cash in
the centre andsey the paste over the filed dish.
,mnrniag IN ths edges and pressing them against
hour and then let It become cool before serving.
This should he eaten with sweetened cream or u
before II IS needed and put upon the ice
=, very delicious dessert is jelly made from
n Of ca aNS nT SOAK one S9x
Pour over, II one and II hnlf pnts Of boiling
wnter ana when the gelatine Is NIL dissolved
add one pint OF sugar the juice Of n lemon. and
two cups of currant juice. Strain into mou!ls
and set away to harden. Serve whipped cream
with this jelly.
Another dainty dessert is currant sponge.
Press one pint of currants through PURGE sieve.
rejecting the seeds. Sonk three teaspoonfuls Of
instantaneous gelatine II few moments In four
tabespoonfuls Of water. Put half u cup OF
sugar into the strained currants and add tho
gelatine to them. Put over tho fire and stir
until tho gelntine and sugar are dissolved.
l'l9ce the dish containing the mixture in n pan
OF Ice water, and when it begins 10 stiIcn stir
into II the beaten whites of three eggs. Beat
with an ogg beater until the mixture will Just
pour Drop four whole currants into the bottom
OF indy idual mouldS and hll them with the mix
ture and set away to harden. Serve with II Gus
tard made with the yolks of the oggs.
To mako currant sherbet boil ono quart of
water and one pint OF sugar together for twenty
five IN inutcs, then add the Juice o n lemon and
one pint Of currant Juice. When it becomes
cold frcezo like ice cream
Another currant sherbet is made thus: Mash
two quarts OF fruit with two pounds of sugar
and let it stand an hour more. Strain it
through IL fine wire sieve. pressing out all tho
Juice: add an equal amount Of water, and turn
into an leo cream freezer and freeze. When the
mixture is frozen hard enough TO remove the