Arizona republican., 1909-06-13

sugar on plates and set in the oven to heat through, stirring often to pre- vent it's turning yellow When the I juice has boiled just 20 minutes from the time it commenced to boil being well skinned in the mean ] time-pour in the sugar and stir until ! from two to three minutes, test by pouring a few drops in d cup and exposing to the air to see if it be- gins to thicken, then pour at once 1 into glasses which have been rolled | in hot water. To prevent cracking, keep the glasses while being filled on hot damp cloth. Fill to the brim as the jelly shrinks in cooling. When white entrants are used for the jelly, less sugar will be required, | three-quarters of a pound of sugar sufficing for a pint of juice. Bar le Due.
 To make this from currants, use the large cherry entrants, removing . all the seeds, with alarming needle or quill, from the stem end. While this takes a long time, the work need not be irksome if done out of doors, on the porch or under the trees. Weigh out the seeded entrants and [ to every three pounds allow one cup 1 full of water and four and one-half pounds of granulated sugar. Make | syrup of the sugar and water stir ring only long enough to be sure the sugar is all dissolved then remove i the spoon and cook until a few drops | turned into cold water make a soft ball. Add the entrants, bring to a boil, cook three minutes, take from the fire and turn at once into small | tumblers. Seal the same as jelly. Currant and Rasberry Jelly. A delicious jelly is made from red f raspberries combined with entrants ! in the proportion of one third rasp- 1 berry juice to two-thirds entrants. i Finish in the usual way.
 Black Currant Jelly. This is one of the best household l remedies for sore throat. Stem large | ripe black entrants and after wash | ing put in the preserving kettle all 1 lowing a cupful of water to each | quart of fruit. This is essential, be- cause the black entrants are a drier | fruit than either the red or white ! Mash with a wooden spoon or pestle. ! then cover and cook until the cur rants have reached the boiling point ! Drain. To each pint of juice allow a half pound of loaf sugar Stir until well mixed Then cook just 10 min utes from the time it begins to boil Over-cooking makes it tough and stringy. Pour in sterilized glasses and cover with paraffine when cold Black currant jelly is delicious serv- l ed with game A teaspoonful dis z i'm, tvla nF fa- 1alg refreshing drink for the sick room or for a family beverage on a hot day.
 l Spced Currants.
 Spiced entrants make an excellent relish to serve with meats. Allow to each pound of the fruit a pound of sugar. Make a syrup in the propor
 ton of one pint of vinegar to each | four pounds of sugar. two teaspoon fuls each mace, cinnamon and all- ! spice, a teaspoenful each cloves and salt. When boiling add the entrants, cook 20 minutes and put up in
 glasses the same as jelly,
 Rhubarb Jam.
 Add to each pound of rhubarb cut
 without peeling pound of sugar and { one lemon. Pare the yellow peel
 from the lemon, taking care to get
 none of the bitter white pith. Slice
 the pulp of the lemon in an earthen
 bowl discarding the seeds. Put the rhubarb into the bowl with the sugar
 and lemon, cover and stand away in cool place over night In the ' morning turn into the preserving
 kettle, simmer gently three-quarters
 of an hour or until quite thick, take from the fire, cool a little and pour
 into jars.
 Gooseberry Jam.
 Select for this the smooth skinned fruit either green or red. It is bet ter when the fruit is not fully ripe.
 Top and tail" three pounds of the
 berries. Wash and put on to cook
 with just enough water to keep them from sticking to the pan. A cup full will be about right. Cook F min
 utes, then add three pounds of sugar
 or two and one-half if a very acid jam is desired Cook together 20 minutes pour Into marmalade jars and seal.
 Gooseberry Conserve.
 Shave off the yellow rind from three oranges, taking care to get none of the white. Squeeze out the
 juice Top and tai" five pounds
 gooseberries, and seed two pounds
 of raisins. Chop orange peel. goose berries and raisins fine. Add four pounds sugar and the orange juice
 and simmer gently until of the right consistency Turn into small jars or tumblers and seal.
 | EMMA PADDOCK TELFORD. D