Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-09-06
Timely Recipes.
Currant Jelly.

In making currant jelly it is not neces-
sary to stem the currants. Pick over
carefully, removing all leaves and poor
fruit, then IL gritty or IL they have been
exposed to the ravages OF the disgusting
and rapaciouS currant worm, wash thor-
oughly and drain in a colander. Transfer
to granite kettle or stone jar set In
large pan two-thifds full of tepid water.
Heat slowly, MASKING meanwhile with a
wooden pestle. As soon as PUPPY, whicn
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 or Juice
pound Of sugar. Turn the sugar on plates
and set in the oven to heat through. stir
ring often to prevent its turning yellow
When the juice has boiled just twenty
minutes from the time IL commenced 10
boil-being well SKINNED in the mean
time-pour in the sugar and stir until il is
dissolved-no longer. Boil from TWO 70
three minutes, test by pouring Few
drops in a cup and exposing TO the air 70
see If II begins to thicken. then pour q,
once 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 currants are useo lot the
Jelly. less sugar will be required. three
Quarters Of a pound of sugar sufficing for
a pint of juice.
Black Currant Jelly.
This Is one Of the best household RENE
dies for sore throat. Stem large. ripe
black entrants and, after washing. put In
the preserving kettle, allowing cupful
Of water to each quart OF fruit. rms IS
essential because the black currants are
a drier fruit than either the red or white.
Mash with wooden spoon OF pesie' tnen
until the currdntS nave
reached the boiling point. Drain TO
each pint Of Juice allow half pound OF
loaf sugar Stir until we'll mixed. then
cook just ten minutes from the tlme !.
tough and stringy. Pour In sterilized
glasses and cover with paraffin when
cold. Black currant jelly is deiicious
served with game. teaspoonfui ols-
refreshing drink for the sick room or can
be used for a family beverage on hot
day.
Rhubarb Jelly.
Wash the rhubarb: drain IT well, but do
not peel il. II you wish your Jelly to have
a fine color Simply cut IT into small
pieces, and never mind II II be stringy:
To every pound Of rhubarb add one haif
of cupful Of water and let II stew SLOW SLOW,
the fruit IL all in shreds. Then strain II
through cheesecloth and press out All
the Juice Let the juice stand TIL the
next day: then carefully pour 1T on from
the sediment Measure the juice and al
low one pint of sugar to one pint OF Juice.
ct the Juice simmer ten minutes or un-
iii II begins to thicken on the edge or
the pan; then add the sugar. which has
been kept hot in the oven, and let the
mixture simmer until 1t 1ellies on the
spoon or when dropped on a cold plate
Remove the scum carefully as IL forms.
and when ready pour the jelly into
glasses. which have been rolled in shall
low pan OF hot water and are still stand,
Arm nour melted paraffin over the top.
Cover with paper and keep it in dark
room Re careful not to tilt the glasses
or i'm any way break through the edge
Of the jelly. which seals the mass 10 the
glass and keeps out the germs as erect
ually as the paper or paraff1n.
EMMA PADDOCK TELFORD.