Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1910-10-04
RECEIPT FOR JELLY
HOT NECESSARY TO REMOVE
STEMS OF cuRRANTS.
Black Currants Is Good Throat REM
.dy and Can Be Used as Beverage
Don't Peel the Rhubarb, as the
Skin Gives II Good Color.

In making eurrant jelly ii is not nee
sssary to stem the currants. Pick over
carefully, removing all leaves and pool
fruit, then if gritty or if they have
been exposed to the ravages of the
disgusting and rapacious currant
worm, wash thoroughly and drain IL
colander- Transfer to granite
kettle or stone jar set in large
pan two-thirds full of tepid water
Heat slowly, MASKING meanwhile with
a wooden pestle AS soon as PUPPY
which will be in few moments, pour
into the jelly bag. preferably flannel
and suspend over a bowl or earthen
jar to drip over night Do not squeeze.
or the jelly will be cloudy. In the
morning, measure the juice and allow
to each pint of juice pound of sugar.
Turn the sugar on plates and set In
the oven to heat through, stirring
often to prevent its turning yellow
When the juice has boiled just &c
minutes from the time it commenced
to boil-being well skinned in the
meantime-pour in the sugar and sti
until 1t is dissolved-no longer. Boil
from two to three minutes, test by
pouring few drops in a cup and ex
posing to the air to see If 1t begins
to thicken, then pour at once into
glasses which have been rolled in hOt
water. To prevent cracking, keep the
glasses, while being filled on hcl
damp cloth. Fill to the brim, as the
jelly shrinks in cooling.
When white currants are used fol
the jelly, less sugar will be required
three-quarters of q pound of sugar
sufficing for pint of juice.
Black currant jelly is one of the
best household remedies for sore
throat. Stem large, ripe black cur
rants, and, after washing, put in the
preserving kettle, allowing a cupful
Of water to each quart of fruit. This
is essential, because the black cur.
rants are a drier fruit than either
The red or white Mash with a wood
an spoon or pestle, then cover and
cook until the currants have reached
The boiling point. Drain. To each
| pint of juice allow a half pound OF
| .oaf sugar. Stir until well mixed, then
| cook just ten minutes from the time
| t begins to boil. overlooking makes
| It tough and stringy. Pour in steri-
| lied glasses and cover with paraffin
when cold. Black currant jelly is de-
| licious served with game. A teaspoon
| full dissolved in glass of cold water
makes refreshing drink for the sick
room or can be used for a family bev-
erage on a hot day.
For rhubarb jelly wash the rhu-
barb; drain it well, but do not peel it,
If you wish your jelly to have fine
| color Simply. cut it into small pieces,
and never mind it If it be stringy. To
| every pound of rhubarb add one-half
Of cupful of water and let it stew
slowly in a granite or porcelain pan
until the fruit is all in shreds. Then
| strain it through a cheesecloth and
| press out all the juice. Let the juice
stand till the next day; then carefully
| pour 1t off from the sediment. Meas
ure the juice and allow one pint of
sugar to one pint of juice. Let the
! juice simmer ten minutes, or until IL
| begins to thicken on the edge of the
| pan; then add the sugar, which has
ben kept hot in the oven. and let the
| mixture simmer until it jellies on the
! spoon or when dropped on cold plate.
Remove the scum carefully as it forms,
and when ready pour the jelly into
glasses, which have been rolled in a
shallow pan of hot water and are still
| standing it it. When the jelly is cold
and firm pour melted paraffin over the
| top. Cover with paper and keep it in
a dark room. Be careful not to tilt
the glasses or in any way break
through the edge of the jelly, which
seals the mass to the glass and keeps
out the germs as effectually as the
naDer or Daraffin