Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1903-01-21
FOR THE HOUSEWIFE.
Few Hatstn and Currant SuEEes~
tions and Some OId-Time
Recipes.

1t saves trouble to purchase cur
rants and raisins all ready cleaned, but
these goods are generally supplied by
inferior stock, SO that it is cheaper and
better to buy the best raisins and cur
ants in the bulk, which come un.
cleaned and clean them at home. There
ire two kinds of raisins commonly used
n the household, the sweet Malaga
'aIsln, which must be seeded, and the
seedless Sultana raisin Both are
grown and cured in California. 1t is
good plan to purchase about ten
pounds of the seedless Sultana raisins
At a time. If they are properly cleaned
and dried and kept in a tight tin box
there is little danger of their becom-
ing wormy or mouldy.
TO clean these throw a cupful of
s1fted flour over pound at a time,
and rub the~ thoroughly through the
hour with the hands. Then sift them
through wire sieve about as fine as
flour sieve. This will remove the -four
and the stalks. Wash the raisins well
IN pan of water for about fi.e min
utes. Then drain them handful by
handful on to brown paper spread
in a dripping pan. Let them dry for
about ten minutes in moderately hot
oven. FinaNy leave them in the heat
ing closet Of the stove to become
thoroughly dry. This will take about
two days. Store them in large tin
boxes with tight covers and they will
keep five months, says the New York
Tribune.
Lante currants may be cleaned in
the same way, but must be carefully
washed to remove the stones, stalks and
stems.
1t is not wise to prepare more than
five pounds of Malaga raisins at any
time for large family. Pick off the
stems OF the raisins carefully and re.
move the seeds with the fingers or a
small knife, dipping the fingers in
bowl OF cold water from time to time
% prevent their sticking Close up the
ralsins in their original form after
seeding them. Dry them in a warm
oven and put them away in tight tin
can They will keep at least six
months. 1t is easier to seed raisins by
pouring boiling water over them, but
they do not keep as we'll after this
process. The absurd practice of boil.
ing rals1ns so that they may be tender
IN cake successfully destroys their
flavor.
Store from quarter to half a pound
of candied citron, the same amount OF
candied lemon and candied orange pee,
PIT hem also in ;nb lo~oz
ers. when needed in fruit pudding
shred tablespoonful of either kino
OF candied peel to a quart mold OF
pudding, in which raisins and currants
are also used. This is small amount
compared with what the liberal Amer.
lean housekeeper uses, but it is stuff.
Gent In any except regular plum pud.
ding. Candied lemon and orange peel
are generally purchased the grocery
store, but are better prepared at home
FOR candled orange peel use the sweet
peeled seedless California orange. Pee
about half dozen oranges at time
and cut off all the white inner rind; cut
1t in small chips. Soak the peel over
night in water enough to cover it; add
about quarter of a cupful of salt to
half gallon of water. Drain the
orange peel the next morning. Rinse
1t and boil for 20 minutes in fresh wa.
ter. Drain it again and boil in another
water for 20 minutes more; then drain
and for the third time il fresh water
for another 20 minutes. Rinse the
orange peel after each boiling in clear
cold water. Now boil for the fourth
and last time, making thick strip by
putting to every pound of orange peel
i pound of sugar and a cup of water.
Boil it down until quite thick. When
thoroughly candied turn it into dish
of granulated sugar, and after mixing
it well with the sugar until the peel is
firm and dry put it in sieve and sift
out all loose sugar. Separate the
pieces of peel and set them away Until
they are hard enough to store away in
tin boxes. Orange peel and lemon peel
for cake or pudding can be candied in
large pieces and shredded when needed.
Lemon peel is candied in exactly the
same way as orange. Use the thin
skinned Messina lemon. Where orange
or lemon peel is simply used as bon.
bon it is always shredded as described
before it is candied