Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-06-22

Pittcd Cherries. Coffee Cake.
Iced Tea.
In sounding the keynote for simpler
living. especially in the summer. good
place to begin. where service and strength
are limited. is with the table. There must
be plenty OF nourshing aud satisfying
food, in order 20 keep up the strength
too often undermined by the heat and
''muscnoss." But the simpler in prepare
ton the better 1t is fine time to bark
back to tho natural foods-fruts. vegcta-
bles and milk galore
A few years ago preserves. heavy pud-
drgs 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 we'll as 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 chill
dren dote on ices and creams. and are
willing to lend a hand in tire freezing,
let them have il. No dessert is cheaper
or easier to make. with willing hands to
turn the crank.
At the same time tho provident house
wife finds herself more than busy put
ting up the fruits, now timely for future
reference. There is return to popular
favor Of the old-time fruit drinks of our
Erandmothe dav. and now is the time
10 make the various shrubs of currant
and berry that are SO refreshing in sick
ness as we'll on picnics and at garden
parties.
So here are recipes. May you find them
as satisfactory as they have proved to
others:
CURRANT JELLY.
This comes first. in case you have not
already attended to it. for if the currants
get overripe they will not jell. and you
have had your labor for naught. Re sure
your currants are dry when gathered if
you wish clean. firm jelly. Select also a
bright. sunshiny day for their doing up.
Have your kitchen and all utensils scion
tifically clean; the jars. glasses and covers
wei: stcrlized with boiling water before
using. Pick over the currants carefully,
but do not remove the little green her
ries. They will help to make your Jelly
stiff Nor is it necessary to stem the
Currants unless there have been clirrant
worms on the bushes. Then wash care
fully 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 a
wooden pestle or potato masher until re-
duced 70 pulp. Take from tho range
pour the pulp into a jelly bag to drain
IT is a good plan to do this the night be-
fore tho jelly making proper begins, and
leave the bag suspended over night. The
Jelly will be clearer than if pressed
When the juice Is all cttractcd measure
ont by pnts and return to tho kettle
Take as many pounds of sugar as there
are pnts 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 just 90 min.
utes from the time 1t begins to boil, thor
throw the heated sugar in. stirring rapid
~ all the time. AS soon as it is all dis.
solved. remove the spoon. let it just come
TO boil again. then take at once from
the fire. Roll the Jelly glasses in hot
water then I'LL with the scalding liquid
They may then he coated with melted
parnfiinc or onc-third parafIine to two
thirds wax, or scaled with white of eggs
or sterli1ed cotton.
When white currants are used for jelly
tiers of a pound of sugar sufhcng for &
pint of juice.
WHEN PARAFFINE is USED.
When paraffne is used for GOVERNS
1ellies. the jelly should be cold before the
narafiine is added Melt in a hot water
bath, then dip ont with teaspoon ovel
the cold jelly. II may require two OF
even more spoonfuls to make sure tha
the entire surface is protected.
BLACK CURRANT JELLY.
This IL one of the lost household rcmo
dies for sore throat il used early in tn,
game. Stem large ripe black currants
and after washing put into the proservint
Kettle allowing n cup of water to each
rnlurt OF fruit. This is necessary hccaus,
che hack currants are a drior fruit than
thc red or white. Mash with a wooder
spoon or pestle. then cover ana cool
until the currants have reached the hoil
ing point drain. To each pint of juic
allow a half pound of loaf sugar. Sti
until well mixed then cook Just 10 min
utcs from the time it begins to boil. over
cooking will make II tough ana strlngy
Pour in sterlzed glasses and cover wit
paraftine when cold.
Black currant jelly is delicious serve
with venison, while n teaspoonful OF
dissolved in a glass Of cold water is
most refreshing sick room drink.
BLACK CURRANT ICE CREAM.
This delicious cream is little know
here. but IL considered the banner cream
for state occasions in England, and from
there come these directions for its max
ing. stew one cup Of fine black currant
over the FIRE five minutes then mash an
put Through sieve Mix one-haif pin
Of SYRUP made rich with sugar and water
and hne-half pint rich cream with tn
currhnt PURGE. beat well. then freeze
Wb&n stiff pack in a huted mould. cove
cl1se and pack in ice and salt. Who
READY to serve turn out on low fanc
dNh and decorate with crystalizod cher
rfes and candied angelica. Garnish Wit
Ipreserved apples or peas and set bac