Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-24

fine sieve that will prevent the seeds, from
going through; then for every pound OF
the pulp allow a pound of sugar for red
currants, or three-quarters of a pound for
the white or black. Cook the pulp twenty
five minutes. add the sugar stir and cook
until @ drop q cool saucer retains It's
shape and does not spread. Put into pots
and cover when cool.
Currant Shrub.-Thfs Is refreshing
drink especially beneficial to persons suf-
fering with liver trouble. Stem red cur
rants or mixture of red and white, set
in 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 a pound of graduated sugar.
and cook five or six minutes. Remove, stir
to add gill of the best brandy to each pint
of the liquid before bottling. To prepare
+. as beverage. fill glass half-fu1 .;
chipped Ice, IL You know your ice Is pure;
add two tablesp oonfuls of the shrub and
fl with cold water. If there are any
doubts about the Ice forswear it, but chill
the water by filling bottles and laying
next the ice. This Is much the safer plan,
anyway.
Tie Up Your Currant Bushes.-It Is a
good idea when you have your own bushes
to save some of the fruit for late July pick
ing for the table. To do this simply lie
the bush and contents up in muslin cloth
after the currants have ripened To be able
to lex your own currants from the bush
is one of the dear delights of the old-tash-
ioned Kitchen garden
Raspberry Shrub.-This is even more de-
lectable than the currant, and one of the
most wholesome of summer drinks. Select
only the best and ripest of blackcap rasp-
berries and pour over them just enough OF
pure cider vinegar to cover, Let the fruit
stand in this for day or more in a cool
place, then strain through a cheesecloth
bag, squeezing hard to extract every bit of
juice. Measure and to every pint of juice
allow a pound of sugar. Boil five min
utes, skim carefully, then bottle, sealing
tightly. When ready to serve add two ia
blespoonfuls of the shrub to each glass of
cold water.
Raspberry and Currant Frappe.-Red
raspberries combine best with the currants
but black ones are also delicious. Mash
a quart of berries with half as many cur
rants, sweeten with two and half cups
of sugar and let the mixture stand in cool
place for several hours. Strain through a
fine sieve and freeze to mush. When
ready to serve, fill glasses half full OF the
frappe then heap with whipped cream
and garnish with a few fresh red berries.
Raspberry Bavarian Cream. - Press a
quart of ripe red raspberries through a
sieve, mix with a cup of sugar and stand
in cold place for a couple of hours. Mean
| while soak for the same length of time
half a box of gelatin in half cup of cold
water Whip a pint of cream to stiff
froth. When the gelatine has soaked Its
allotted time pour half cup or bolllng
water over it, add to the raspberry pulp and
Juice and place in a bowl set in pan of
| crushed ice When cold and beginning to
| thicken fold the whipped cream through the
| mixture and pour into a pretty mold to
| form. Pack in ice and salt until ready to
serve. Turn out and garnsh with whipped
| cream
| Raspberry arlotte.-This is a nice way
| to dispose of stale sponge cake or rlaca-
| rooms. Line the bottom of a mold with
| pieces of the cake. moisten with a little
hnl
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 few
macaroonS and spread over the top ana set
! on the ice to chill.
! Compete of Cherries.-Cook together one
| cup of sugar and three-fourths Of cup OF
water until thick syrup. Drop into the
| syrup three cups pitted cherries, tart ones
preferred and let them just come to a boil.
| Take from the fire, let them stand twenty
minutes, then return and simmer gently I'M
til tender but not broken. With skinner
remove and put into a compete dish. Pour
into the syrup remaining in the kettle a
half cup currant Juice or the same amount
Of pineapple juice that has been drained
! from can of fruit. Cook until thick pour
over the cherries, then stand in a cold place
until ready to serve.
Cherry Shortcake-Pit the cherries, mash
slightly and sweeten to taste. Have ready
a rich soft biscuit dough, roll out about
an inch thick, put in round, well-greased
pan and bake in a hot oven. When done
split, butter both halves, and. having placed
the lower half on a large plate, spread thick
with the cherries and cover with the upper
crust. Spread the remaining cherries on
top, sprinkle with sugar and serve at once.
Cherry Salad.-The large tart cherries are
best for salad, but the sweet are not to be
despised. Stone half pound of cherries,
saving all the Juice. Select a nice head of
lettuce and arrange the heart leaves in the
salad bowl. Arrange the cherries on the
leaves, with or without few slices of Gu
cumber, and dress with French dressing or
dressing made as follows: Pour one gill
of sherry over four tablespoonfuls of sugar.
Add one tablespoonful of lemon Juice and
one of Maraschina and stir until the sugar
is dissolved.