The Nevada County picayune. (Prescott, Ark.) 190?-current, 1910-10-04
RECEIPT TOR JELLY
NOT NECESSARY TO EEMOVE
STEMS OF CURRANTS.
Slack Currants Is Good Throat Rem
edy and Can Be Used as Beverage
Don't Peel the Rhuharb, as the
Skin Gives II Good Color.

IN making cGrrant jelly it is not nee
esSary to stem the currants, Pick over
carefully, removing all leaves and poor
fruit, then if gritty or if they have
been exposed to the ravages of the
disgusting ssnd rapacious currant
worm, wash thoroughly and drain in
a colander. Transfer to granite
kettle or stone jar set in large
pan two-thirds full of tepid water.
Heat slowly. meshipg meanwhile with
wooden pestle. AS soon as pulpy,
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 a 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 20
minutes from the time it commenced
to boil-being well skinned in the
meantime-pour in the sugar and stir
until 1t is dissolved-no longer Boil
from two to three minutes, test by
pouring a 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 hot
damp cloth. Fill to the brim, as the
jelly shrinks in cooling.
When white currants are used for
the jelly. less sugar will be required,
three-quarters of pound of sugar
sufficing for a 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 drier fruit than either
the red or white. Mash with a wood
en- 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
loaf sugar. Stir until we'll mixed. then
cook just ten minutes from the time
1t begins to boil. overlooking makes
1t tough and stringy. Pour In steri-
lized 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 a refreshing drink for the sick
room or can be used for family bev-
erage on hot day.
For rhubarb jelly wash the rhu-
| barb; drain it well, but do not peel 1t,
il you wish your jelly to have a fine
color. Simply cut 1t into small pieces,
and never mind it If it be stringy. To
every pound of rhubarb add one-half
of a cupful of water and let it stew
slowly in a granite or porcelain pan
until the fruit is all In shreds. Then
strain 1t through 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 1t
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 1t jellies on the
spoon or when dropped on a cold plate.
Remove the scum carefully as 1t 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 1t 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
paper or paraffin.