Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1898-08-03
Currants and Raspberrie..
(Country GentlemanN

A most delicious Jelly can be made Of
| currants and red raspberries. Choose 4
sunny day to make ell iellies; DO not
make more than two or three quarts Al
| once. Gather the currants before they
| are fully ripe. remove all leaves. dry and
withered stems. and imperfect fruit Cool
slightly without stemming and squeeze
through two thicknesses OF cheese-cloth
Crush the raspberries, heat and strain
Measure half as much currant Juice as
there Is Of raspberry; mix, and for every
teacupful heat In oven a teacupful O.,
graduated sugar, stirring often. Boil the
juice twenty minutes Swimming as neces-
sary. Add the sugar piping hot: stir With
silver tablespoon as II dissolves. When
1t boils up at once remove from the nre,
place a tablespoon in each jelly glass. or
set in several thicknesses OF wet cloth.
and All to the brim, as jelly shrinks con-
siderably in cooling.
Jam.--Stem the currants, crush. and ADJ
a teacupful and a half OF sugar 70 each
pound, let simmer until soft, then set
aside until the next day, or for twelve
hours Crush black raspberries, heat,
adding very little water, rub through A
sieve TO remove the seeds. Use one-thirt
raspberry Juice and two-thirds currants,
with two-thrds teacupful OF sugar %
every teacupful OF the mixed fruit. Boil
slowly half an hour, or until when a
little dropped on plate will not spread
and looks shiny.
a rich syrup by dissolvlne six pounds OF
granulated sugar In a pint OF currant
Juice: when IL boils briskly add nys
pounds OF red or black raspberrles; COOK
ten minutes and can.
Shrub-Mix quart OF currants with
quart OF red raspberries, pour over quart
OF good cider vinegar, and let stand
twenty-four hours; squeeze gently, ana
pour the liquor over a Ike quantity OF
fresh fruit and set aside FOR twenty
nj y
graduated sugar, boil for one hour, Ineh
put In wlde-necked bottles and seal Two
or three tablespoonfuls I'm glass Of wafer
Is a cooling, refreshing drink for the SICK
room. ,,..t..
Soy.-It is a mistake 20 use inferior
fruit for soys or catsups; that which Is
little overripe may be used, Dut ~ snoat
be good Crush two quarts or stemmel
currants and two quarts or red or biAcA
raspberries. add three teacuptuis OF VIZ
gar two heaping teacupfuls OF brown su-
gar, one teaspoonful each Of gronad mace
9IlspIce. cinnamon, cloves. and pepper
boil an hour, then bottle and seal
Catsup-A quart and half OF eurrtn!
Juice. the same quantity or raspOelIy
Juice one pound OF sugar, half TEA
spoonful each OF cinnamon, allspice' anu
salt Boil down one half. add halt a teh-
cupful OF vinegar. let boil up once uns'
Theoretically seal In bottles or pint aus.
4
catsup, take IL up at once, as IL Is hp'"
ing. ,,.. Tn,
Spiced Currants and Raspberrles.-I
and one-half pounds each OF currahts al.A
black raspberries. two pounds OF susa-'
one teacupful of vinegar, three teaspoNt
fuls each OF ground cinnamon ana cipYts,
cds,k slowly an hour or until suHlciehty
reduced TO pour readily from bottle, IT,
membering that II thickens as II coos
Ribbon Shortcake.-Bake cream
slafs In
ter layer, cover with sweetened ctusu
ed black raspberries; butter another layt'
to cover and spread with crushed cur
rants. sweetened to taste--a layer OF cah,f
one Of berries. The fourth cake spfeet
with a thin frosting, whole currants' aua
rasnberries dropped on, and sifted over
with powdered sugar before the troSll1e
sets. q
Layer Pudding.-Bake five layers on
baking powder biscuit dough roile1 ~
thin as piecrust; butter as usual sWs,
bottom layer with red currants' an
cover with powdered sugar the ne.
layer with black raspberries, inc ht.s
with red raspberries. and the last W.
white currants. over the TOP l.ys
spread white Of egg. beaten 70 IT,. .ss
fruit used in the pudding IN creies.
be served with a rich, sweeteheu 0'S'
sauce. r.. oyar
Raspberry and Currantade.-Heat ose,
the fire a quart OF currants ana a w..
N red or black raspberries. crush anu
strain. Being two teacupfuls on g,ath ~,
lated sugar and two teaeuptuis Oh a.
water TO boiling point When coll. ~,
he fruit Juice and sufficient ice-@ater ~
make a pleasant drink. Serve Win O'''
Df ice I'm each goblet. ..,. "a
Blanc Mange.--Add a quart or wafer
|, quart OF half-and-half crushed currahg
and red raspberries: cook until soit' -
strain out the seeds. sweeten To- 49,
return 10 the fire, and thicken Win "a,
,ablespoonfuls corn-starch. dissolved y,
a LITTLE cold water Pour into cups alN
Wv SARAH II. WILCOX.