The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-07-26

Inelon, OF TWO tnlnncr ONES, mixing tNa
inner one and the seeds and PUN with
the fruit stewed to provide tho ,ul,o
The red juice yielded by red curran.,
gives the best effect. though in point OF
flavor the compete is no less good when
raspberry, red plum or even clear rhu-
barb Juice or tomato syrup takes It's
place. The fruit from which tho iulcs
is extracted should be slowly COOLED
with just n little water in a Jar or On
amellcd pan. Uusually the Juice IL sum
ciently clear when passed through a
fine stralner. but II not strain II through
a scalded jelly bag or old table napkin
tied to the legs OF reversed chair. Re-
heat and sweeten 90 taste and in Il sim
mer few at a time until they become
transparent narrow pieces OF melon
about two incheJ long. When all are
done thicken tho liquid TO the consist
ency of thin cream with arrowroot Ono,
corn -FOUR and flavor II with lemon
Juice or little brandy or llqueur
Though ready to servo when cold, II win
keep a week or two in a covered Jar.
Tomato Syrup.-After roughly siiufur
the tomatoes cook them very slowly m
their own Juice by tho side OF tho Are
either in covered jar or enamelled
saucepan until reduced 30 shreds, Tho
pulp may then be either drained In q
scalded jelly bag or first drained IN IN
enamclled colander and nfterwzrd
passed through a strainer TO remove the
seeds For each pint OF liquid allow
three quarters OF a pound of sugar.
Boil the two together TO q thick syrup.
which usually takes about an hour, and
skim when necessary. Either hot OF
cold this will be found a good sauce to
serve with blancmange or farinacious
buildings; II also forms n capital basis
for fruit compete or a good suhstftuts
for sherry when making a trife and Il
N easily stiffened by adding gelatire OF
arrowroot. II will keep for year OF
two In screw top Jars.
Bottled Morella Cherries --MoroDa
cherries, and for each pound Of fruit
quarter pound OF cane loaf or good pro-
serving sugar and quarter OF pin;
OF winter. After removing the stalks
put the cherries into dry Jars. prefer
ably those possessing screw tops Place
the Jars IN boiling pot. surround them
30 at least three-quarters OF their height
with cold water and put on the glass
covers, or, failing these. use small plates.
saucers or saucepan lids. Heat the
water slowly and keep II simmering.
| Boil the sugar and water together for
about half an hour. or until reduced
one-third "a soon rs tho cherries be-
gin 70 shrink use the contents OF ors
Tar TO All the remainder. then MI them
almost TO the brim with nearly boiling
syrup. At once fasten down, hut leave
| the Jars in the water until cold. They
will keep for year or two in screw 'op
Jars. and for n few months when simply
| covered with parchment.
Red Bramble Jely.-Unrips black
| berries, sugar. lemons. Gather the
brambles before they begin to turn
black. Remove the stalks wash wei,
then cover them with watcr. boil them
steadily for half an hour. hrusng -ho'n
we'll at the s.do Of tho pan as soon as
| they begin 10 soften. The slow process
Of straining through Jelly bag Is not
really necessary. as tho Jelly IL quito
| clear when first passed through a CO.
| lander and afterward through strainer
| -both enamelled. of course. since metal
would destroy It's beautiful red color.
And IL In we'll worth while to leave tho
residue draining on inclined dishes or
large plates for two or three days, as
the Juice which runs Off is so clear and
red as to be a good substitute for tho
| Juice Of red curranrs. For each pint of
| liquid add from three quarter TO one
pound OF good preserving sugar. accord
| ing 10 degree of sweetness liked, and
boil the two together until II sti(fcns
when tested. If caught at the RICH,
moment Il will act when Il has bottled
for about twenty minutes, hut once this
stage Is passed tho boiling has 20 hc con-
tlnued for at least twenty minutes longer,
Lemon Juice TO taste should he added
when the Jelly Ia nearly ready. The
sub-acid flavor OF rhis Jelly IL very
agreeable IN n Swiss roll or Victoria
sandwich. When boiled only TO q thick
syrup and stored IN screwtop lars, Il
will keep good for months. and will no
found useful 10 serve either hot or cold
with blanc mango or plain soutIles or
! farinaceous puddings.