Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1910-10-05
RECEIPT FOR JELLY
COT NECESSARY TO REMoVg
STEMS OF cURRANTs.
Slack currants Is Good Throat Rem
edy and Can Be Used as Beverage
Don't Peel the Rhubarb, as the
Skin Gives II a Good Color.

In making currant jelly it is not nec-
! essary to stem the currants. Pick over
carefully, removing all leaves and pOSs
fruit then if gritty or If they have
been exposed 10 the rayages Of the
| disgusting and rapacious currant
worm, wash thoroughly and drain 10
a colander. Transfer to a granite
kettle or stone jar set in a 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 20
minutes from the time II commenced
! TO hoil-being well Skinned In tho
meanttme-pour In the sugar ind stir
until II is dissolved-no longer Boil
| from two to three minutes, test by
pouring a few drops In cup and en-
posing to the air to see If 1t beginA
/ 10 thicken, then pour at once into
glasses which have been rolled in hok
water. To prevent cracking. keep the
glasses, while being filled on a hoa
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 a 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.
'ants, and. after washing, put in the
preserving kettle, allowing a cupful
1 water 10 each quart of fruit. This
IS essential, because the black cur
'ants are a drier fruit than either
( he red or white Mash with 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 %
oaf sugar Stir until well mixed. then
cook just ten minutes from the time
| Il begins TO boil Overlooking makes
It tough and stringy Pour in sterl-
lied glasses and cover with parafin
when cold. Black currant Jelly is de-
icious served with game. A teaspoon
lul dissolved In glass of cold water
makes a refreshing drink for the sick
room or can be used for family beV-
erage on a hot day.
For rhubarb jelly wash the rhu-
barb; drain It well. but do not peel it.
II you wish your jelly to have fine
color. Simply cut II into small pieces.
and never mind 1t II II be stringy To
every pound of rhubarb add one-halt
Of cupful of water and let II 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 It Off from tho 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 Il jellies on the
spoon or when dropped on cold plate
Remove the scum carefully as 1t forms.
and when ready pour the Jelly into
glasses. which have been rolled I'm n
shallow pan Of hot water and are still
standing 1t It. When the jelly is cold
and firm pour melted parafin over the
top. Cover with paper and keep 1t in
dark room. BE careful not to tils
the glasses or in any way break
through the edge of the jelly. which
seals the mass to the glass and keeps
cut the germs as effectually as the
paper or parafiin.