Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-07-05
Cwrramts Fresh and Cooked

mothers is not difficult to prepare and
1t is. indeed. a delicacy. To make it
and ALL and put them In large ket-
tie. Add a gallon of water and put IT
in cool cellar for three days Stir
from time to time. Then press the
strain the liquid. Add three pounds of
graduated sugar and stir. Pour into
cask and stand away until 1t ceases
to ferment. Then bottle.
Imitation Bar LIE Due.
Bar le due Jelly is a delicacy we all
long for when we feel that We can pay
30 or 40 cents for what is really little
more than a mouthful of jelly. 1t is
necessarily expensive for 1t is the prod
uct of very difficult work. The real
bar lie due jelly Is made from large
currants from which the seeds are
pierced with a long needle, and the
work is very injurious to the eyes
usually of children. for 1t is said that
children do most Of this part of the
work.
There are several ways of making
imitation bar lie due Jelly. and the re-
suit OF these methods is good one is
this. Boil for five minutes two cup
fuls of sugar to three of water-or
more in the same proportions Meas
IRE the liquid. and when it is boiling
again add an equal measure of strained
red or white currant juice. When this
mixture has cooked TO the jelly state,
add seeded garden currants-a pint of
currants to pint of LIQUID. These
currants should be opened with a
sharp wooden blade. and the seeds
carefully removed. Boil up once. pour
into Jars. stand uncovered for six or
seven days and then seal.
A simpler method of making imitation
bar lie due is this: Crush the currants
and strain the juice through cheese
cloth bag Before doing this weigh the
currants and have ready five times as
many red raspberries. For each pound
of the raspberrieS and currant juice have
ready three-quarters of pound of
sugar. Simmer the sugar and currant
juice together until it reaches the boiling
point. skim and boil gently for twenty
five minutes. Then add the raspberries,
uncrushed. and boil fifteen minutes, gen
tly, or until the mixture jells Remove,
pour into glasses. and seal while warm.
Currant Deserts.
There are many delicious currant des-
serts. and one of them is shortcake. This
can be made either with cake or biscuit
crust. The currants, carefully washed,
stemmed and dried, should be crushed
and sweetened. and spread between the
layers A neringue of whipped cream
can be added to the currants piled on
top.
Currant Pie.
Wash and stem enough currants to
measure three cupfuls and put them in a
deep pudding dish. Cover them with
enough sugar to sweeten them. If they
are very sour they will need a good cup
full. Then pour over them half cupful
of boiling water and put the dish in
slow oven to simmer gently for half an
hour. Remove from the oven, cool and
cover with pie crust. Bake until brown
and sprinkle with powdered sugar.
Currant Ice Cream.
To make currant ice cream, partly
freeze any good ice cream mixture or
frozen custard and then add cupful of
washed and stemmed currants to a pint
of the cream. Finish freezing, pack and
let stand for two or three hours.
Red Currant Fool.
This isl very dainty dessert If 1t Is
served very cold. Crush raw or stewed
currants through a sieve, to remove skins
and seeds. Mix them with thick Gus
tard and then add a little gelatin. dis
solved in hot milk. Chill thoroughly and
serve in glasses with little whipped
cream on top.