Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1905-07-31
= HOUSEHOLD.
FRUIT DESSERTS AND JELLIEs.


9 Red raspberries combine best with |
the currants. but black ones are also !
delicious. Mash quart of berries |
with half as many currants, sweeten |
with two and half cups of sugar and
let the mixture stand in cool place
for several hours. Strain through a
line sieve and freeze to a mush.
When ready TO serve, fill glasses half
full of the frappe, then heap with
whipped cream and garnish with
few fresh red berries.
RASPBERRY BAvARIAN CREAM.
Press quart of ripe red raspberries
through sieve, mix with cup of
sugar and stand in cold place for a
couple of hours. Meanwhile soak for
the same length of time half box of
gelatine in half cup of cold water.
Whip pint of cream to stiff froth.
When the gelatine has soaked it's
allotted time, pour half cup of boil
ing water over it, add to the raspberry
pulp and juice and place in bowl set
in pan of crushed ice. When cold
and beginning to thicken fold the
whipped cream through the mixture
and pour into pretty mold to form.
Turn out and garnish with whipped
cream.
RASPBERRY CHARLOTTE.
This is nice way to dispose of
stale cake or macaroons. Line the
bottom of mold with pieces of the
cake, moisten with little raspberry
juice and spread layer of whole
sweetened berries over it. Add more
cake, then berries until the dish is
little more than half full. Pour over
the cake and berries pint of boiled
, custard, roll a few macaroons and
spread over the top and set on the ice
to chill.
CURRANT JELLY.
This comes first, in case you have
} not already attended to it, for if the
/ currants get overripe they will not
I jell, and you have had all your labor
for naught. Be sure your currants
!. are dry when gathered if you wish
clean, firm jelly. Select, also, a
a bright, sunshiny day for their doing
up. Have your kitchen and all uten-
J, sis scientifically clean; the jars,
2 glasses and covers we'll sterilized with
, boiling water before usiEg. Pick over
: the currants carefully, but do not
remove the little green berries. They
, will help to make your jelly stiff.
; Nor is it necessary to stem the cur
, rants unless there have been currant
+; worms on the bushes. Then wash
carefully and drain. Put the currants
in a stone jar or preserving kettle
( and set this in another larger vessel
;. of hot water. AS it begins to heat,
). mash with wooden pestle or potato
:, masher until reduced to pulp. Take
r from the range, pour the pulp into q
a jelly. bag to drain. 1t is a good plar
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: Whe1
n the juice is all extracted, measure on
d by pints and return to the kettle
5, Take as many pounds of sugar a
there are pints of juice and place oil
- shallow tins in the oven to heat
l. taking care that they do not get no
- enough to discolor the sugar. Boi
y the juice just twenty minutes from
s; the time it begins to boil, then throw
IS, the heated sugar in, stirring rapid,
a all the time. AS soon as it is all dis
lyed, remove the spoon, let it jus
y come to bell again, then take
: once from the fire. Roll the jell
j: glasses in hot water, then fill with tn
scalding liquid. They may then
coated with melted paraffin or one
nd third parafin to two-thirds wax, Q
W. sealed with white of eggs or sterilize
- cotton.
te. WHEN PARAFFIN Is USED.
ell; When paraffin is used for coverip
jellies the jelly should be cold befor
III the paraffin is added. Melt in he
- water bath, then dip out with a tea
,n, spoon over the cold jelly. 1t ma
Zoe require two or even more spoonful
EN- to make sure that the entire surfac
sg- is protected.
rb,
, . BLACK CURRANT Ice CREAM.
a This delicious ice cream is littl
known here, but is considered I'll
lrd banner cream for state occasions
ire England, and from there come thes
directions for its making. Stew OF
>. cup of fine black currants over tt
wv fire five minutes, then mash and p,
&c: through sieve. Mix one half pin
&c; of syrup made rich with sugar ar
IVY water, and one-half pint rich crea
hit, with the curraut nuree heat we