The Saint Paul globe., 1903-07-05
DQlicaeieS 6bat Gap Be
Madq From @urra3t5,

The wholesome currant IS now at its best
and the housewife who puts up'' her own
fruits will soon be deep in the preparation
of the most delicious OF al je1ls.'VS
While the old housewives tradition that
currant jelly won't ''fll' after the Fourth of
July is not infallble, the truth remains that
currants for jelly should not be overripe.
Neither should they be gathered just after
lain If firm, clear jelly is desired. Equal
parts of red and white currants, or raspber-
ries and currants, two parts Of the former
to one of the latter, makea delicately favored
and colored jelly The raspberry alone lacks
the gelatinous quality which distinguishes
the currant.
Select clear sunshtny day for the work
Of jelly making and see that the kitchen Is
scientifically clean, with the jars, glasses
and covers we'll sterilized with boiling water.
The requisites for the work are a good
quality stone pot or a porcelaln-lined kettle.
an earthen bowl of good size, into which the
fruit juice may drip: shallow tins for heating
the sugar long handled wooden spoon. a
coarse jelly bag, parafIlne to cover the jelly
before putting away and an assortment OF
jelly glasses.
1t is not necessary to stem the currants
though they should be picked over. all bits OF
leaves removed and then thoroughly washed
and drained.
These processes must not be Slighted. as
the ravages of the currant worm have made
frequent busting with hellibore necessary
Put the currants in the stone jar or pre-
serving kettle, and set this in larger pan
of hot water. As it begins to heat. mash
with large wooden pestle, until the cur
rants are reduced to a pulp. Scoop up the
pulp and put in the jelly bag to drain This
is best done the night before the jelly max
ing proner begins and the bag is then left
suspended over night to drip without the
squeezing which is apt to make the juice
cloudy
When the juice Is all extracted measure
By pints and put into clean preserving ket-
tie. Weigh out as many pounds of sugar as
there are pints of Juice and place on shall
low tins in the oven-t to heat. Do not allow
the sugar to get hot enough to become dis
co.ored Boil the juice just twenty minutes
from the time it begins to boil, then throw
the heated sugar in. stirring rapidly all the
while As soon as 1t Is dissolved skim. re-
move the spoon. let the Juice just come to
boil again and remove at once from the
fire. Roll the jelly glasses sideways In hot
water then fill with the scaldng liquid. Cool,
then coat with melted parafine or one-third
paraffine to two-thirds wax, which will keep
out the air and preserve the jelly. Seal with
Manila or writing paper, saturated with the
white of egg, unless you have regular
jelly tumblers, with glass or metal top. In
which case the para fine sufices. Keep in
cool, dark, dry place.
Currant Ice.
1t Is made of the fresh fruit. It Is fre.
cuently more acceptable than ice cream, To
prepare it, soak a tablespoonful of geatine
for half an hour In an eighth of cup of cold
water. Pour over it a half pint Of boiling
water add pint of eurrant juice, scant
pint of cold water, pound of granulated
sugar and the juice Of a lemon. Freeze and
pack.
Spiced 5CurrantA.
They are delicious served with meats For
every pound Of currants, stemmed and
washed, allow one pound Of sugar. Make
syrup in the prOportionyof four pounds of SUI
gar, pint of vinegar, two teaspoonfus
each of cinnamon and allspice and one of
cloves. When boiling add the currants and
boil twenty minutes. Pour into glasses and
seal when cold.
Currant Shrub.
This is one Of the most cooling and re-
freshing Of summer drinks and is beneficial
to persons suffering with liver trouble. Stem
red currants, place in a stone jar, set in Il
dish of hot water and cook until the Juice
is well extracted. Put into flannel bag and
drain. For every pint of clear juice allow
pound Of granulated sugar and boil for five
or six minutes. Remove, stir until cold
and bottle Many prefer to add gill of
the best brandy to each pint of the liquid
before bottling To prepare 1t as beverage
fill glass with Clipped ice, pour in two ta-
blespoonfulS of the shrub and fi!l with cold
water.
Black Currant jam.
The black currant has excellent medicinal
properties and is highly esteemed in cases OF