Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-06-30

to hot sterilized glasses and seal like
Jelly.
SP1CED PRESERVED CURRANTS.
Pick over seven pounds currants. steam
and wash. Put into a preserving Kettle
with five pounds graduated sugar.
tablespoonful each cloves and cinnamon.
two teaspoonfuls allspice and pint OF
vinegar. Simmer about an hour and seal
in pint Jars Never use tin or iron YES
sells, or spoons in cooking currants. as
their acid acts upon metals. spelling both
the color and flavor Of the preserve.
cURRANT JAM
Measure the currants and add by meas
ure two-thirds as much sugar. Let them
stand until some of the juice is drawn
out, then heat slowly and cook twenty
minutes from the time they begin to
boil. Bottle and seal.
COLD CURRANT JAM.
wash, stem and look over carefully.
Crush by putting In a press or through
4 food chopper, then add a pound OF sugar
to each pound Of fruit. Have ready ster-
ilized cans with new sterilzed rubbers
and tops that III perfectly. Test to be
sure they are air tight by filling with
water, adjusting the rulbers and screw
ing rs tight as possible. Invert and note
II any water escapes II not fill with
the prepared fruit. screw tightly and keep
IN a cool, dark place.
CURRANT JOLLY WITHOUT COOK
ING.
Wash. mash, without etemming and
strain through sterilized cloth. Weigh
the Juice und to each pound allow
pound of sugar. Mix together, stirring
until the sugar is dissolved, place in
glasses and stand In a window where
the hot sun may strike them for at least
five days. Cover and set in a cool. dark
place
RED CURRANT CONSERVE
Crush the currants and mix with SUI
sa- allowing pound for pound Put into
sterllzed glass Jars. and set In a boiler
or kettle Of hot water protecting from
/ contac, with the bottom of tho Kettle
or other Jars by coils Of rope or wisps
Of hay. Firing to boil, cook 10 minutes.
seal and put away. All the urcooked
preserves must be inspected occasionally
to see II there are signs of fermentation
should there be, cook up the contents Of
jars and reseal.
BLACK CtRRANT FOOL.
Pick the currsnts off the stems. wash
drain and put in stew pan with sugar
Z" sweeten. Stir and cook until the sugar
Is dissolved and the curIauts soft. Press
/ through fine hair sieve, return TO the
saucepan and cool; until reduced to the
consistency of thick cream. Leave on the
Ice until cold. turn into a glass dish and
serve with whipped cream
| CHERRY AND Ct'RRANT MARINA
1.ADE
I Stone six pounds large ripe cherries
and put into preserving kettle Sim
/ mer gently until reduced ne-half stir
I ring often to prevent sticking. Put half
| the pits in wooden bowl and mash with
II pestle or stone. Add two pounds cur
rants ana mash also, then strain. Add
the liquid to the cherries. cook IL minutes.
add six pounds sugar and stir and boil
until the marin alade thickens Ike Jelly.
Skim and I'll small pots or glasses
CURRANT AND CHERRY PRESERVE.
Put three quarts ste1nmed and washed
! currants In the preserving kettle and
cook until tho Juice begins 70 exude.
/ 'ruSh ana strain through cheeseclOth to
get all the Juice Have In readiness "a
! quarts cherries, pltted, and put into the
preserving kettle with the Juice OF the
currants and eight pounds Of sugar Heat
slowly and simmer Is minutes. or until
| the cherries look clear Pour into small
| Jars or glasses and seal. II more acid is
desired half tho quantity of sugar may
be used
GREEN CURRAN'r JAM
To make jam pick the currants from
the stem. put IN a preserving kettle and
set in a larger kettle of boiling water, or
over a gentle fire. to dry out superfuous
Juice. Add three-quarters of a pound OF
sugar for each pound of fruit: boil quick
" for 20 minutes, or less IL 1t shows signs
OF Telling. Stir and skim often. Turn in
to Jars and cover when cold.
GREEN CURRANT PIE.
Stew and mash pint of rather green
currants: sweeten abundantly; add a
sprlnkling of -four or a rolled cracker
and bake with two crusts. Dust generous.
ly with powdered sugar.
Emma Paddock Telford.