Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-07-12
cuaaANrs AND RAspsEaales.
WITH DIRECTIONS FOR USE.

WITH DIRECTIONS FOR USE.
All small fruits-and moro especially
berries-should be picked early 10 the
morning Of the day they are to be used.
For those who grow their own berries
this Is an easy matter, but for those OF
that great majority who depend upon
the market and green grocery for their
daily supplies OF fruit, the best course
to pursue % to have the berries brought
to their own refrigerators, or cool cellars
40 early % possible.
Never wash the berries until just be-
fore using them, otherwise they will be.
come soegy from the moisture which
remains upon them. Pick out all the
imperfect or specked berries before
washing the others. Put about . pint OF
sound, ripe berries at time In colan-
der and immerse In Icy cold water for q
few moments, then raise at once from
the water, shaking them gently on to q
clean towel to absorb the moisture. So
treated they will be fresh, cool and
clean.
For breakfast. few dishes Of fruit are
finer or more healthful than ripe, red
mixed with oDe-third the
Qusntity OF currsnts, and sugar to taste ,
the currants supplying that element OF
tartness which Is especially gratifying to
the system.
CURRANT JELLY, NO. !.
To every pint Of red currsnt juice al.
low three-qusrters Of pound OF fine
sugar-losf sugar IL best for the pur-
pose. Stir continually while boiling, US
ing silver or wooden spoon. or the
color OF the jelly will be spoiled. Remove
all scum as soon ~ 1t rises. When II has
boiled about twenty-five minutes try 4
small quantity on cold plate; II It be-
comes firm In \ short time IL 10 quite
done. Pour into glasses and cover with
parafilne or oiled paper, and over this tie
tissue paper vet with white OF an egg.
CURRANT JELLY, NO. 2.
Put into large preserving kettle six
pounds Of ripe red currants-the large
cherry currants are best on account OF
juiciness and rich fiavor--snd half q cup
ful cold water. Boil until all the juice is
extracted. Turn into jelly bag and
steam well. Then measure the warm
juice, and TO each pint allow pint Of
sugar, which has previously been made
very hot In the oven. Boil briskly for
exactly seven minutes without stirring
then pour into glasses, aud when quite
cold and very firm cover With oiled
paper, then with tissue paper dipped In
the white OF eggs.
This Is a most excellent recipe. and TO
those housckeepers who have often had
currsnt jelly that wouldn't SELL" !
would say that the results obtained from
this method Of boiling fruit will amply
compensate for the extra trouble.
RASPBERRY AND cURRANr JAN.
To 1--we pounds Of red rsspbcrries-
too ripe, however-add five pounds of
white sugar. Mash the berries and
sugar well In preserving kettle and
stir In quart Of red currsnt juice. Boil
gently until little jellies upon q cold
plate; then put into small jars or jelly
pots. Cover with oiled paper, and
set away 10 cool, dark and dry place.
cuRRANT WATER ICE.
One quart Of currsnt juice, two pounds
OF sugar, one quart Of water. Freeze In
any freezer, as IL does not require to be
beaten and turned like Ice cream. When
partly frozen stir In the whites Of three
eggs, beaten very stiff. The ruby mass
thus obtained Is the most decorative OF
all ices, and when served In a block or
pyramid form IL enhanced by border
OF fresh currant leaves about Its base.
FROSTED CURRANTs.
Mix four tablespoonfuls OF water with
the well-besten whites OF two eggs
Select very fine lunches Of currsnts,
and dip them, a bunch at time, into the
beaten egg; let them drain for q few
minutes, then roll them In finely pow.
dered sugar. Lay them to dry on paper
snd the sugar will crystalline around
each currant, giving them the appear.
snce Of being frosted. When served on
a glass dish with border Of fresh green
currsnt leaves, the effect Is exceedingly
pretty.
RASPBERRY sH0RTCAKE, NO. /.
To three cupfuls OF -four add two
spoonfuls Of baking powder. Sift twice,
then rub into the -four q piece OF butter
the size Of u small egg. When vel
mixed, stir In enough milk 10 make
a soft dough. Bake In jelly tins
half filling each pan, and having u very
hot oven. When the crust Ia q delicate
brown, remove from the pans, and with
a sharp, heated knife, cut through each
cake, splitting into halves. Butter each
half and spread aspberries-which have
been sugsred an hour earlier-betweer
the layers. Serve warm with cream.
RASPBERRY sHoRTCAKE, no. 2.
Four eggs, two cupfuls Of sugar, two
cupfuls Of flour with two teaspoonfuls
Of baking powder, and one cupful OF
boiling water. This quantity will ill
four jelly cake tins with fine, light
sponge cake. Spread the berries In two
thicknesses over each cake, and cover
with whipped cream favored with
vanilla.
RASPBERRY MERINGUE PIE.
Line a pie plate with good crust, or
puff paste II prererred. Puncture with
fork in several places, so 1t will lie fat
In baking. When baked delicate brown
set in a cool place until wanted. These
crusts or "shells" may be baked two OF
three at time, and will keep several
days. When meringue IL wanted for
tea fill one OF the shells with fresh sugar
ed raspberries, beat the whites of three
eggs to stiff froth, and spread thickly
over the berries. Put into q moderately
hot oven for four minutes, when the
meringue will be set and Of deep yell
low-brown color. Serve cold.
RASPBERRY TAPIOCA.
Soak two cupfuls Of pearl tapiocs in a
quart Of cold water for three hours.
Then add half cupful Of boiling water