The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-07-15
Eagle Table and Kitchen
Suggestions What to Eat
And How 20 Prepare Food.

Nnd ROW 20 prepare ROOD.
These articles on tie necessarily alb
S,Tbing topic OF food are carefully pre-
pared and based on knowledge Of chem
isfry as applied to cooking and practical
ence.
First volume-Coaducted BY Ida Ames
Willis, Marquette Building, ChicS go. u
! whom all inquiries should be addressed
All rights reserved BY Banning CO
Chicago
CURRANTS, BLACK, WHITE AND
RED.
OF this group the red currant is most
generally known and used. although IL Is
not so nice for serving as a table fruit as
the black currant. However. il is greatly
esteemed for favoring cooling summer
beverages and making jellies and jams
An arrangement of red and white cur
rants with their stems and leaves. makes
a very effective fruit dish for the table
They may be moistened by pouring
little sugar syrup over them or a syrup
made Of currant or raspberry juice and
sugar. As rule they are too tart for
most tastes when served uncooked.
Inc black currant Is a great favorite
in England, where il aourishes well. The
currant has rather a tough skin and
large seeds and these are best removed.
therefore the fruit is more suitable for
jelly and jams than for any other pur-
pose. The currant is similar to the goose
berry, but does not develop as high a
percentage Of sugar as the latter.
The name given this particular group
Of the fruit family was derived from its
close resemblance to the small grape OF
Corinth, known to US as the dried cur
rant, and so universally used in our win
ter fruit puddings and cakes. Currant
jellies and jams are greatly improved by
the addition OF little red raspberry
juice.
Currant Float.
Take half q pint of strained red cur
rant juice and mix with half a cup OF
granulated sugar Beat the whites OF
four eggs to stiff froth and add gradu-
ally half a cup of powdered sugar then
add the sweetened juice slowly. beating
until you have a stiff foam that will
stand when heaped up in a glass dish.
rather stiff vanilla custard or a plain
junket may be placed first in the dish
and the foam heaped in a rough pyramid
on top.
Currant Sherbet.
Put two cups of granulated sugar in a
saucepan with two cups of boiling water:
stir until sugar is dissolved and then let
cooA slowly for half ap hour. Cool and
add one and ope-half cups of currant
juice. half a cup of red raspberry juice
and juice of one orange and one lemon.
Freeze for twenty minutes by turning.
Frosted Currants.
Select fine large punches Of red cur
rants. wash and ~ carefully then dip
each piece in beaten white of egg and
lay them separately on a sieve; sift
powdered sugar over them until they are
well covered and set them in a warm
place until dry; then serve.
Currant Fritters.
Make a smooth batter with two cups Of
milk. three eggs beaten stif, two cups
of sifted flour mixed with two teaspoon
fuls of baking powder, half a teaspoon
full OF salt and quarter of a cup of sugar
Stir in "A cup of stemmed. washed and
dried currants, and drop the batter by
spoOnfuls into deep. hot fat and fry a
delicate brown; serve with raspberry
sauce The batter must be thick enough
to hold the fruit well.
Currant DumpIines.
Make a rich biscuit dough, soft enough
TO roll out easily 10 half inch thickness.
then cut in squares large enough TO hold
two heaping tablespoonfuls of stemmed.
washed and dried currants: sprinkle with
sugar; draw the four corners of the
dough up over the fruit and pinch the
edges together so the juices will be re-
tanned and place them in butter bis
nd hal In, hrir fo
half an hour. Serve with hard sauce,
favored with crushed red raspberries.
Currant Tapioca.
Wash a cup of tapioca through several
waters then put into a double boiler.
pour boiling water over it and cook until
the tapioca is transparent; stir frequent
ly, so it will cook evenly; add pinch Of
salt. Have some currants picked. washed.
drained and placed in a glass dish. su-
CARED and chilled on ice, and when the
tapioca is cold pour it over the currants
and serve with whipped cream. One cup
Of red raspberries to two Of currants will
be more agreeable 70 most palates.
Aunt Martha's Currant Shortcakes.
Rub half a cup OF butter 10 a cream
with two-thirds Of a cup of graduated
sugar. hQA tie ptdLtu NVlhS OF three
eggs. Mix a teaspOonful Of salt and three
teaspoonfuls Of baking powder with one
cup OF white -four, mix with two cups
Of white corn meal and add 10 the
creamed mixture. alternating with pint
OF milk. Beat to a smooth batter and
then fold in the whites Of the eggs beaten
to q stIn froth. Bake in a long shallow
pan in a hot oven for twenty or twenty
five minutes II should not be moro than
an inch or inch and a half thick when
done Split open and spread with crushed.
sweetened red currants and sweetened
whipped cream
Currant Mould.
Put half pint Of water and half cup q
sugar on 10 boil for ten minutes; add a
scant tablespoonful Of dissolved gelatine
and pint Of red currants mashed and
pressed through a sieve, the Juiceo one
orange and one lemon. Freeze and add
the whites Of two eggs beaten 70 a stir
froth FIJI a border mold with the frozen
ice. cover tightly and pack in ice and
salt for three or four hours. then turn
out and III the center with fresh red rasp-
berries. or a mold can be lined with
part Of the above mixture and the center
filed with raspberry charlotte or cream.
INQUIRIES ANSWERED.