Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-06-16

a LONG with the other gastronomic
"a delights OF June come the cur
"A rants. red. white and black. and
Il ~ the housekeeper who not only
makes abundant use of the
fresh fruit but stores the surplus away
for wintry days to come is sure to BE-
thankful for her industry and fore
thought
Currant Jelly.
And first of all the very best jelly that
can be made. Currants for jelly should
not be overripe nor should they be
gathered just after rain IL "A clear, firm
jelly is desired. our grandmothers used
10 say that currants wouldn't jell after
July A. and there is no use taking chances
on her methods born OF experience IL We
can get currants now. Select a clear,
sunshiny day for the work of jelly max
ing and be sure that all the jelly jars.
glasses. covers and preserving bowls ana
kettles are not only superficially but
scientifically clean. So too the kitchen
and the dress of the workers. The Kitchen
is no place for discarded finery, such
as old stuff dresses, tea gowns ana
kimonos Plain, clean cotton gowns ana
aprons with a cap to hold dying locks IN
place make a costume appropriate TO the
work in hand
The requisites for the work are a good
quality stone pot or porcelain lined kettle.
an earthen bowl of good size into which
the fruit juice may drip, shallow tins Tor
heating the sugar, long-handled wooden
spoon, a coarse jelly bag, paraffin To
cover the jelly before putting away, and
plenty of jelly glasses with glass covers
If possible 1t is not necessary to stem
the currants, though they should be pick
ed over all bits OF leaves removed ana
then thoroughly washed and drained
This last process must not be sighted. as
the ravages of the currant worm have
made frequent busting with hellebore
necessary.
Equal parts of red and white currants.
or red raspberries and currants. two
parts of the former to one OF the latter.
make a delicately colored and Favored
jelly. The raspberry alone lacks the
gelatinous quality and pleasing acid that
distinguishes the currant. Place the cur
rants in stone jar or the preserving
kettle and set in a large pan of water.
As the currants commence to heat mash
with large wooden pestle until reduced
to pulp Take the jar or the range
and scooping up the pulp put In jelly
bag to drain. This is best done the night
before the jelly is TO be made, as that
allows time for the juice to drip by itself
and the jelly will be clearer than when
Ii has to be squeezed through the bag.
When the juice is all extracted. measure
out by pints and return to the kettle
Take as many pints pounds of sugar
as there are pints of juice, and place on
the shallow tins to heat in the oven, TAX
ing care they do not get hot enough to
discolor the sugar. Boil the juice just
twenty minutes from the time Ii com
mences TO boil and throw the heated
sugar in, stirring rapidly all the time. As
soon as 1t is all dissolved. remove the
spoon, let the juice just come to the boil
again, and take At once from the fire
Fill Jelly glasses that have been rolled In
hot water and soon as cool coat with
melted paratfin or "A mixture OF one
third paraffin to two-thirds wax, seal
with white of egg spread on paper or
with sterilzed cotton. Keep in a cool.
dry place