The Savannah morning news., 1902-08-10
GRAPES AND CURRENT JUICES.

The Juices Are More Priced Than
the JeIIy-What Can Be Done With
Them-New Connections for the
Home Caterer.
With the advent of hot weather there
comes to the average mortal Keen
relish for all sorts of fruity concoc-
tions, both liquid and solid. Red cur
rants will be found much more popu-
lar and useful if the juice is put up
in ART tight jars while hot, and only
a small portion reserved for the jelly
which is so little priced nowadays. II
grapes are utilized in the same way
the home caterer will have at hand
the principal ingredients for fruity des-
serts and cooling, healthful drinks.
Many times when wine is called for in
a recipe these juices may be substitute
ed, thus lessening the expense and
suiting many tastes better. Prune
juice may be had at any time, and is
very rich and fruity; the fruit itself
may be used for a delicious jelly. With
these hints in mind the following sea-
sonable recipes are given:
Russian Jelly-Soak quarter of a
box of gelatine for five minutes in
dissolve by stirring in a cup (half pint
of boiling water; add half a cup of
sugar, half a cup of grape or currant
juice, quarter cup of orange juice and
two small tablespoonfuls of lemon
juice. Allow to cool until the consist
ency of the white of an egg; if hur-
ried, stand the bowl (Which must be
deep and not too large) in cracked ice
and water, (adding water chills any
IL. AI-T~Y II. II
beater and frothing will begin in about
one minute. When light pour into
mold or serve in apollinaris glasses,
partly filling with the mixture before
whipping, topping with the whip. The
latter is a novel and ornamental way
of serving this jelly.
Jellied Prunes-Soak a third of
pound of prunes over night (after
washing) in two cups of cold water;
cook in this water until tender, stone
and quarter. To the prune water add
boiling water to increase to two cups.
Soak half a box of gelatine in a pint
of cold water for ten minutes then
stir in the prune water, which must be
hot enough to dissolve gelatine; stir
in a small cup of sugar and quarter
cup of lemon juice, strain. add prunes,
and while chilling, as in Russian jelly,
stir. while forming, two or three times
to keep prunes suspended. Put into
mold while still soft enough to han
die, but of firmness to hold fruit in
place.
N. B.-Prunes should be cooked in
double boiler, to prevent water vast
ing.
For Jellied Peaches or Apricots
With Fruit Juice-Choose large sized
evaporated fruit (peeled) or canned, as
preferred. Make jelly as above, but
dissolve gelantine with cup of april
cot juice and one of boiling water,
then add a cup of currant or grape
juice. Stir the halves of fruit in while
chilling, or, if firm, line mold (first
always dipped in very cold water)
with them. In either case this is pal
atable and ornamental.
Fruit salad with fruit juice is
made with layers of sliced fruit, us
ing oranges, bananas, pineapples and
crisp grapes. Pour over dressing half |
cup of sugar, third of cup of fruit
juice, the cup filled up with lemon or
orange juice; if the latter, use less
sugar. The syrup drained from cut
pineapple left to stand after spring
ling with sugar makes delicious dress
ing for the above fruits, adding straw
berries or raspberries, the latter on
top Orange or lemon juice may be |
added.
A fruity sherbert is made by sim
mering one-quarter of pound of Can
ton ginger. cut small, in four cups
of half and half, fruit juice and wa
ter for fifteen minutes with a cup OF
sugar. Remove from fire, stir in half
a cup each, of lemon and orange Juice
and freeze. Enough for twelve people, |