The Barre daily times. (Barre, Vt.) 1897-1959, 1912-08-03
Rules for Using Currants.

| Currant Shrub--Strain currant Juice
and allow pound of sugar for each
pint OF juice. Boil five minutes, then
stir till cool Bottle when cold Old
fashioned proportion is one tablespoon
to each glass of water.
Currant Cup-Cook into syrup a pint
each of sugar and water. When cool
pour it over stemmed currants and set
on ice four hours. Serve in sherbet
| glasses.
| Red Currant Jelly without eookingl
Crush currants without stemming end
squeeze through coarse cloth. Weigh.
instead of measuring juice, and allow
a pound OF sugar for each pound of juice,
Stir together with the hand till sugar
is somoothly dissolved. Place in glasses
and let stand in window where hot sun.
light may shine on them through glass
fol at least five days. Cover and keep
in COOL dry place.
Currant Catsup-To four pounds or
washed, stemmed currants, add two
pounds of brown sugar, add one pint
of vinegar. Simmer till sufficiently thick,
when add juice tone teaspoon each OF
cloves, pepper and cinnamon). Boil FIVE
minutes longer, strain and bottle.
ENDiCtu Hltt UuuluS suS0ft
five pounds currants; one pint vinegar
tablespoon each of cloves, cinnamon, gin.
ger and allspice, with one teaspoon salt
Mix well. Simmer carefully three hours,
then bottle,
Red Crrant Jam-Wash, stem and
weigh currants, allowing equal weight
OF sugar. adding it when fruit has been
boiling three minutes. When dissolved
and at boiling point remove and paca
in jars. To make darker, thicker jam,
boil sugar and fruit together an hour.
Currant Punch-Make syrup of
pint each of sugar aud water; boiling
and skimming. Add juice of an orange
and lemon: strain and mix in glass OF
currant jelly or half pint currant juice
Let cool, then add shaved ice and wa
ter,
Currant Raisin Jam--Wash, drain,
seed, and chop two pounds Muscatel raj.
sins and place in preserving kettle. Mean
while have ready. washed and stcmmed
sufficient white eurrants to make three
qusrts of Juice when mashed and
strained. Add to this three pounds OF
sugar and stir the sweetened juice into
the raisins. Mix well and let slowly
come to boil, skimming and stirring
till it is thick and smooth Let cool,
place in jars and seal.
Currant Gingcrbread-Mi together
half cup of sugar, half cupful of mo.
lasses, a tablespoonful of butter, 4 hall
of ground ginger Set the
bowl containing this mixture at the side
Of the range until the contents are warm.
Then beat until light in color and foamy
in appearance. Now beat in tcacupful
o. sour milk. n tcaspoonful of soda dis.
solved in tablespoonful of boiling wa.
ter, AMI 2la cupfuls of -four. Add At
the last ore-half cupful Of curnlrts
that have been carefully washed and
picked over, soaked in warm water for
half an hour, dried between two toYeli
and drcdged with -four. Turn into
creased shallow pan aud bake IN steady
oven.
Currant Vincgar--Pour juice from tive
gallons mashed currants in harrcli
wash remaining pulp in water; add to II
TWO gallons molasses; strain when dis.
solved and pour also into the barrel with
,nough soft water TO ill barrel two,
birds full. Dissolve meantime Il cup OF
itrong yeast in gallon of water and add
% Inc mixture. Place hanei in sua
md while fermenting snake often. TIE
autumn following add eight gallons Of
water.
Currant Cakc-Sift together three
upfuls of pastry flour and three level
easpoonfuls of baking powder. Cream
me sCant eupful of butter with IL
upfuls of sugar, adding the sugar grad
ally; and the well-beaten yolks OF tire.
ggs and one teaspoonful of vanilla.
Idd to this oue-half coupful OF milk.
lternately with the -four. and last o. al
nc eupful of cleaned and Toured cur.
ants Bake in moderate oven about
0 minutes.
ITO be eontinued.l
Doruthy nnvtA-