Evening star., 1903-07-21
Table and Kitchen.
Currants, Black, White and Red.


OF this group the red currant Is most
generally known and used, although 1t Is
not so nice for serving as a table fruit as
the black currant. However, 1t Is greatly
esteemed for favoring cooling summer
beverages and making jelies and jams.
An arrangement of red and white cur
rants. with their stems and leaves. makes
very effective fruit dish for the table.
They may be moistened by pouring a little
sugar syrup over them or a syrup made of
currant or raspberry juice and sugar. AS
a rule they are too tart for most tastes
when served uncooked.
The black currant is a great favorite in
England, where It fiourishes we'll. The
currant has rather tough skin and large
seeds and these are best removed. therefore
the fruit Is more suitable for jelly and
jams than for any other purpose. The
currant is similar to the gooseberry. but
does not develop as high percentage of
sugar the latter.
The name given this particular group of
the fruit family was derived from it's close
resemblance to the small grape Of Corinth.
known to us as the dried currant. and so
universally used in winter fruit pud-
dings and cakes. Currant jellies and jams
are stly improved by the addition of a
little red raspberry juice.
Currant Float.
Take half a pint of strained red cur
rant juice and mix with half cup Of gran
ulated sugar. Beat the whites of four eggs
| to stfn frOth and add gradually half a
cup of powdered sugar. then add the sweet
ened juice slowly, beating until you have
stin foam that will stand when
heaped up In a glass dish. A rather stiff
vanilla custard or plain junket may be
placed first in the dish and the foam
heaped In 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
cook slowly for half an hour. Cool and
| add one and one-half cups of currant Juice
| half 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 currants,
| wash and dry carefully, then dip each piece
| in beaten white of egg and lay them sepa-
rately 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 stiff two cups of
sifted flour mixed with two teaspoonfuls
Of baking powder. half teaspoonful of
salt and quarter of a cup OF sugar Stir in
a cup Of stemmed, wash and dried cur
rants. 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 we'll
Currant Dumplings.
Make a rich biscuit dough soft enough
to roll out easily to 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 to-
gether SO the juices will be retained and
place them in buttered biscuit pan and
| BAKE In brick oven for 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 double boiler, pour
boiling water over 1t and cook until the
| tapioca Is transparent; stir frequently, so
1t will cook evenly: add a pinch of salt
| Have some currants picked. washed, drained
and placed In glass dish. sugared and
| chilled on ice, and when the tapioca is cold
pour 1t over the currants and serve with
| whipped cream. One cup Of red raspber-
| ries to two OF currants will be more agree
| able to most palates.
| Aunt Martha's Currant Shortcaka-
| Rub half a cup Of butter to a cream with
two-thirds OF q cup Of granulated sugar.
add the beaten yolks Of three eggs. MIX a
! teaspoonful of salt and three teaspoonfuls
Of baking powder with one cup of white
| flour. mix with two cups of white corn
meal and add to the creamed mixture.
| alternating with pint Of milk Beat to
| smooth batter and then fold In the whites
| of the eggs beaten to froth. Bake in a
| long. shallow pan in a hot oven for twenty
! or twenty-five minutes. 1t should not he
| more than an inch or inch and a half thick
when done. Spit open and spread with
| crushed. sweetened red currants and
| sweetened whipped cream.
Currant Mold.
Put half q pint Of water and half cup of