The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-07-27

::aifted with the baking powder, spices
and salt. II necessary add more flour
to stiffen the mixture to roll. Roll
IA tnche thick, cut with doughnut
cutter and fry in deep fat. I:
Cherry Time.
The cherry pie has been, Is and
always will be, the sine qua non of
pie excellence The. luscious, juicy
fruit stands second to none for de-
lictous eating. ). II
Spiced cherries are delicacy which
adds to any table. The proportions
are the same as those used for cur
rants, seven pounds of fruit to five
pounds Of sugar, three tablespoonfuls
each of cinnamon and cloves tied in
u bag and cooked in a pint of VIE
gar. Cook all together an hour. and
a half very slowly.
If you fail to get cherries to can,
don't miss buying few boxes of the
large, dark western cherries for
cherry olives. It is a most appetiz-
ing relish for meats.
Pit the cherries and just cover
with vinegar, and let stand over
night, drain off the vinegar and add
an equal weight of the cherries in
sugar. Stir until dissolved, and set
away in a covered jar for winter use.
The vinegar may, with the addition
of sugar, make a good shrub for a
hot weather drink. -
A method of canning which is very
successful is that of putting pitted
fruit into a large bowl, add an equal
bulk of sugar, measure for measure;
stir, and keep in the ice chest for "a
hours, then place in sterilized cans,
seal tight and place on the cold cell
lar floor or keep in the back part
of the ice chest if there is ROOM The
secret Of keeping fruit this way is
having the temperature unvaryingly
cold. Cherries canned in this way are
fresh fruit and if thoroughly mixed
with the sugar, keep without fer
n1entation. Strawberries, currants
and raspberries, in fact all fruits that
can be crushed and saturated with
sugar, keep equally we'll.
A cherry pie made from such fruit
cannot be told from the freshly picked
fruit
Dreamed Raspberry Pie.
Line pie dish with good pastry
and fill it three-quarters full of red
raspberries strewed with granulated
sugar. Cover with an upper crust,
but rub the edges of this and of the
lower crust with butter to prevent
their sticking together. Make cream
of a cupful of hot milk thickened with
a teaspoonful of cornstarch wet with
cold milk. Stir in two tablespoon
fuls Of sugar, remove from the fire,
and when cool whip in the stiffened
whites of three eggs. When the pie
is done and is cold, lift off the up
per crust and cover the raspberries
with the cream. Replace the cover
and sift powdered sugar over it.
Currant Frltters.
Two cups dry, fine bread crumbs,
two tablespoons of prepared flour,
two cups milk, half pound currants,
washed and we'll . dried, five eggs,
whipped very light, half cup pow
dered sugar, one tablespoon butter,
half teaspoon mixed cinnamon. and
nutmeg. Boil the milk and pour over
the bread; mix and put in the butter;
let 1t get cold; beat in next the yolks
and sugar, the seasoning, flour and
stiff whites; finally, the currants
dredged whitley with flour. The bat
ter should be thick. Drop in. great
spoonful into the hot lard and fry;
drain them and send hot to table.
Eat with a mixture of wine and pow
dered sugar.
Currant Catsup
To four pounds of washed, stemmed
currants add two pounds brown sugar
add one pint of vinegar. Simmer till
sufficiently thick, then add juice
Gone teaspoon each cloves, pepper
and cinnamon). 49, five minutes
longer, strain and bottle.
Spiced Currants.
Three pounds sugar: five pounds
currants; one pint vinegar; table
spoon, each, cloves, cinnamon ginger
and allspice with one teaspoon salt.
Mix we'll. Simmer carefully three
hours. then bottle.
Red Currant jam.
Wash, stem and weight currants
allowing equal weight of sugar, ad-
ding it when fruit has been boiling
three minutes. When dissolved and
at boiling point remove and place in
Jars. To make a darker, thicker jam
boil sugar and fruit together an
hour.
Red Currant Pudding.
Stew two-third currants and one
third raspberries with a little sugar
till soft; pour off juice and place
fruit in a pudding dish lined with
stale sponge cake. Let stand till
cold with cake on top and on this
weight. Boil down the juice poured
off and when ready to serve pour
it over the pudding.
Currant Shrub.
Strain currant juice and allow a
pound of sugar for each, pint Of
juice. Boil five minutes, then stir
till cool. Bottle when cold. Old-fash-
toned proportion is one tablespoon to
each glass of water. 49, g..
Currants Au Riz. e.
Boil a cup of rice carefully In
slightly sailed water, so that the
grains may be dry and separate. Have
ready a. pint of ripe red currants
washed and stemmed and sprinkled
with powdered sugar.; sprinkle; these
thickly through. with rice, pile light
ly in glasses and serve either hot or
4