Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-24
7 HOUSE
FOLD
| lINTS

In sounding the Keynote for simpler HV-
Ing, especially in the summer. good place
to begin. where service and strength are
limited, is with the table. There must be
plenty of nourishing and satisfying food. in
order TO keep up the strength too often I'M
dermined by the heat and ''mugginess." But
the simpler in preparation the better. 1t is
a fine time to bark back to the natural
foods-fruits. vegetables and milk galore.
A few years ago preserves. heavy pud-
dings and pies ruled the day for each meal
in turn Now. in most families the fruits
In their season, just as they come from
tree and bush are preferred to made dishes.
This saves a lot of work for the digestion
as well the cook. If. however. pater
familias has a yearning for an occasional
shortcake. pudding or pie. such as mother
used to make" try and crafty him. If the
children dote Ices and creams, and are
willing to lend a hand in the freezing, let
them have II. No dessert is cheaper or
easier to make, with willing hands to turn
the crank.
At the same time the provident housewife
finds herself more than busy putting up the
fruits, timely for future reference.
There is return to popular favor. of the
old-time fruit drinks of our grandmother S
day. and now is the time to make the vari-
Gus shrubs of currant and berry that are SO
refreshing in sickness as well as on picnlcs
and at garden parties.
So here the reclpesl May you find
them satisfactory as they have proved to
others:
Currant Jelly-This comes first, In case
you have not already attended to 1t, for If
the currants get overripe they will not jell,
and you have had your labor for naught.
Be sure your currants are dry when gath
cred If you wish Clean firm jelly. Select,
also, bright, sunshiny day for their doing
UP. Have your kitchen and all utensile
scientifically clean. the lars glasses and
covers well sterilized with boiling water be-
fore using. Pick over the currants care
fully, but do not remove the little green
berries. They will help to make your jelly
stiff. Nor is 1t necessary to stem the cur
rants unless there have been currant worms
on the bushes. Then wash carefully and
drain. Put the currants in stone jar OF
preserving kettle and set this in another
larger vessel of hot water.
AS 1t begins to heat, mash with a wooden
pestle or potato masher until reduced to a
pulp. Take from the range, pour the pulp
into a Jelly bag to drain. 1t is a good plan
to do this the night before the jelly making
proper begins, and leave the bag suspended
over night The jelly Will be clearer than
if pressed. When the juice is all extracted
measure out by pints and return to the ket
tie. Take as many pounds of sugar as
there are pints Of juice and place on shallow
tins in the oven to heat, taking care that
they do not get hot enough to discolor the
sugar Boil the Juice lust twenty minutes
the heated sugar in, stirring rapidly al
the time. As soon as it is all dissolved, re-
move the spoon, let IT just come to boil
again, then take at once from the fire. Roll
the jelly glasses in hot water then fill
with the scalding liquid. They may then be
coated with melted paraffin or one-thiro
paraffin to two-thirds wax, or sealed with
white of eggs or sterilized cotton.
When white currants are used for jelly
less sugar will he required; three-Quarters
Of pound of sugar sufficing for pint OF
juice.
When Paraffin is used.-When paraffin is
used for covering jellies the jelly should be
cold before the paratfin is added. Melt in q
hot-water bath, then dip out with a tea
spoon over the cold jelly. # may require
two or even more spoonfus to make sure
that the entire surface is protected.
Black Currant Jelly.-This is one of the
best household remedies for sore throat II
used early in the game Stem large ripe
black currants. and after washing put into
the preserving kettle, allowing a cup OF
water to each quart of fruit. This is neces-
sary because the black currants are drier
fruit than the red or white. Mash with a
wooden spoon or pestle, then cover and
cook until the currantS have reached the
boiling point. drain. To each pint of juice
allow half a pound of loSi sugar. Stir
until well mixed, then cook just ten min
utes from the time II begins to boil. Over
cooking will make 1T tough and stringy.
Pour in sterilized glasses and cover with
paraffin when cold.
Black currant Jelly is delicious served
with venison while teaspoonful of it dis
solved In a glass of cold water is a most
refreshing sick room drink
Black Currant Ice Cream.-This delicious
cream is little known here, but Is consid-
cred the banner cream for state occasions
in England. and from there come these di-
rections for its making Stew one cup OF
fine black currants over the fire five min
utes, then mash and put through a sieve.
Mix One-half pint of syrup made rich with
81 gar and water, and one-half pint rich
lam with the currant PURGE, beat well,
en- freeze When stiff pack in a futed
old, cover close and pack in ice and salt.
Then ready TO serve turn out on a low
lncy dish and decorate with crystallized
herres and candied angelica. Garnisll
nth preserved apples or pears. and set
back on the ice a few moments until needed
Black Currant Fool-This is also an Eng
lsh recipe. but much more simple. Steam
and wash the currants and put in a pan
with sugar to sweeten. Stir over the fire
until the sugar is dissolved, then put
through a fine wire sieve. Return to the
pan and cook until reduced to the consist
tncy of thick cream. Set on the ice until
cold. Turn in glass dish and serve with
whipped cream.
Curant Marmalade.-Thls may be made
Of either the red or black currants. Strip
from the stems. wash and drain. then put
In kettle and cook and mash Rub through