The sun., 1896-06-21

beater add to II a Tablespoonful or brandy or
rum and the beaten whites OF two eggs, and
continue turning until the sherbet Is again
Tho following is n very nico way of serving
pick from the stem. rejecting tho poor ones. one
quart Of currants. Put them In a fancy dish
and sprke them S c,0 OF
namon, and n gill of brandy or wine Stir gently
and let the dish stand in cold place an hour
before serving.
In making cnrrnnt jelly care must bc taken
not TO have the fruit too ripe. or 1t will not form
and stems. Put them in porcelain-lined kettle
and mash part of the fruit, SO that they Will
cover 'u and % heat Slowly. Wien ZEN the fruit become:
soft pour the hot currants in colander or coarse
sbe. Turn the juice into Jelly bag and strain.
Measure and return TO tho preserving kettle
bo GHlr skim ls Il Carefully and ' let i boil twenty
minutes. Meanwhile place In pans as many
pounds Of Sranulated sngar a. as there are are % pints
the sugar to became heated. Stir it frequently.
taking care that 1t does not brown. Whsn the
Juice has boiled twenty minutes add the hot
sugar. which will make Kissing sound as 10
goes IN str unit, the he, sugar is Dissolved s;l and
sPo%, AZ IN nch iHtS hot s water Fiji the Fias:es
comes formed and perfectly cold before covering
A new method for making currant Jelly with
Jelly Is said to be excel snt in lavor and clearer
and hendsomer, In color; The currants are
WaSucu, anu luen SluetZtu III
usual way. and the Juice placed In q stone or
earthen vessel and put In a cool place In
face. Remove this and strain the liquid through
n jelly bag. Take the same weight Of powdered
siantly until every particle Of. the sugar is dis
solved. Fill tumblers or cups with the liquid
end Of ese anG n
fectly transparent Jelly will be formed which
will keep as long as II it had been cooked. ,o,..
measure the fruit and then put into preserve
ing kettle as many bowls of granulated sugar as
that NAV have come from the, fruit Put the
kettle over the fire, and when the sugar has dis
boil slowly fifteen minutes. Then turn it into
bowls or tumblers and when cold cover. This
should turn out thick Jelly filed with whole
fruit. When less fruit is liked and more jelly
desired, add some strained juice to the sugar.
A little enTrant Juice added to raspberry or
strawberry jam improves the flavor very much.
have and oneh %
sugar. halt pint OF strong vinegar. two ounces
over on The re p A Iee and COOK
slowly until the Juice will II not @ run when cold:
iable,poonful each of cinnamon. black pepper.
and alls pice Boil together in porcelain-lined
kettle until thoroughly cooked. then rub them
through sieve hne enough to retain the seeds;
until 1t is just thick enough to turn freely from
the mouth Of o bottle when cold. Cork and
To make currant wine pick the fruit from
the stems and put the perfect ones in q stone
crock or eartheE vessel and crush tho fruit;
then strain and squeeze out oil the juice. To
each quart of juice add three pounds of granu.
lated sugar: stir we'll. and to this amount OF
juice and sugar add water enough to make one
gallon Of liquid. FIJI jugs or demitohns full
and let II ferment. Have n little quantity extra
OF the mixture to pour into the jugs as It works
over. so that the wine will clarity itself After
the wine has ceased to "sing" cork and let it
stand until December. then draw off and bottle.
This will be O rich homemade wine.