Evening star., 1902-08-09
GRAPES AND CURRANTS
TIE JUICES ARE MORE PRICED
THAN THE JELLY.
What Can Be Done With Them-New
Connections for the Home
Caterer.
Written for The Evening Star.

Written for The Evening Star.
With the advent of hot weather there
GENES to the average mortal a Keen rei1sh
for all sorts of fruity concoctions, eoth
liquid and solid Red currants will De founa
much more popular and useful II the Julce
is put up in air-tight jars while hot. and
only a small portion reserved for the jelly
which is SO little priced nowadays.
grapes are utilized in the same way tfe
home caterer will have at hand the prmci-
pal ingredients for fruity desserts and cool
ing, healthful drinks. Many times When
wine is called for in a recipe these juices
may be substituted, thus lessening the ex-
peuse and suiting many tastes better.
Prune juice may be had at any time, and
is very rich and fruity; the fruit itselr may
be used for delicious jelly. Wlth-theSe
hints in mind, the following seasonahle
recipes are given:
Russian JeiIy.-Soak quarter of a box or
gelatine for five minutes in quarter OF
cup of cold water, then dissolve by STIRRING
in a cup (haif pinD of boiling water; add
half 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 consistency
of the white of an egg; if hurried, stand the
bowl (Which must be deep and not TOO
large) in cracked ice and water (addlng
water chills anything quickly). Now
begin in about one minute. When light
pour into mold or serve in apolltnarls
glasses, partly filing With the mixture be-
fore whipping, topping with the whip. The
latter is a novel and ornamental way of
serving this jelly. r-1
JeIlied Prunes.-Soak a third of a 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 box Of gelatine
in pint of cold water for ten minutes,
then stir in the prune water, which must
be hot enough to Dissolve the 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 handle, but Of frmness to hold
fruit in place.
N. B.-Prunes should be cooked in double
boiler to prevent water wasting
For Jellied Peaches or ApricotS with
Fruit Juice-Choose large-sized evaporated
fruit (peeled) or canned, as preferred. Make
jelly as above, but dissolve gelatine with a
cup of apricot juice and one of boiling wa
ter, then add cup of currant or grape
juice and a tablespoonful of lemon juice
Stir the halves of fruit in while chilling or,
If firms line mold (frst always dipped in
very cold wateD with them. In either case
this is palatable and ornamental.
Fruit Salad with Fruit Juice is made
with layers of sliced fruit, using 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 sprinkling with
sugar makes delicious dressing for the
above fruits, adding strawberries or rasp-
berries, the latter on top. Orange or lemon
juice may be added.
A Fruity Sherbet is made by simmerins
one-quarter of pound of Canton ginger, cut
SMALL in four cups Of half and half, fruit
juice and water for fifteen minutes with a
cup of sugar. Remove from fire, stir in
half cup each of lemon and orange Juice
and freeze Enough for twelve people. if
served in glasses at dinner