
 

 

 

 

DETROIT, JUNE 6, 1891.

 

THE HOUSEHOLDu-tSupplement.

 

 

DROPPED STITCHES.

 

With the dimples all playing at hide and at seek.
In the little round chin. and each soft little cheek.
A bonny wee maiden sat knitting away.
Forgetful of dolly. of books and of play.

“ Do you ever drop stitches. my girlie?" asked I.
“ 011. lots of ’em !” was the conﬁding reply.

“ But grandma takes up all my stitches for me.
An’ so I don’t worry about them you see l”

I wonder when we who are busy each day

With the hundreds of duties which fall in our way.
Will cease to grow anxious. and worry and fret
O’er the stitches we drop. and try not to forget
That One who is wiser and stronger than we.
Our very hard struggle and error can see.

And for love of His children. with patience so

rare
Takes up the dropped stitches. and lightens
each care.

Dear Father. the work we are bidden to do

Is oftentimes hard, and ill-done. it is true.

And try as we will. there are faults every day.

And troubles and cares we cannot put away.

Take up the dropped stitches. dear Father. and so

To work with new courage again we can go.
-0hristian at Work.

 

LESS SENTIMENT AND MORE SENSE.

 

Most of the reports of women’s meet-
ings, societies and clubs as published in
women’s papers and magazines, make
me tired. Why am I so fatigued? Be-
cause of the gushing sentiment which
characterizes them. The members of
these organizations seem to feel that
they will not do justice to their theme
unless they “slop over” in a stream of
adjectives which would do credit to
the “fresh” reporter who writes up a
burning horse-shed as a “lurid con-
ﬁagration.” The grim editor says
something profane under his bristling
moustache and ferociously cuts out the
embellishments till the bare facts alone
remain. Suppose a reporter on a daily
paper were to present to his chief copy
reading like this:

“The learned and accomplished Mr.
Julian J ones-Smythe, for whom Prof.
Gush wrote his charming lyric “ Fiddle-
Faddle,” gracefully advanced before the
large and cultured audience, and in a
few gracious words introduced the
beautiful and talented Mr. Smythe
Jenkinson Jones, the distinguished
gentleman whose exquisite address upon
‘Simplicity of Style’ was now offered
to the appreciative assemblage. Bow-
ing courteously to the beloved presi-
dent of the club, Mr. Jones Smythe
J enkinson, a man of ﬁne character and
genial presence, Mr. Jones commenced

 

his address, which charmed and en-
thralled all who had the felicity of
being present.”

About the time the reporter saw his
effort in type, reduced to “S. J. Jones
addressed the —- Club on ‘Simplicity
of Style’ last night,” he would
“tumble” to the truth that cold facts
are What the public wants—just plain
facts, without frills or fur-belows.

If some one would kindly edit most
of our women’s magazines—especially
those which profess to tell what “ad-
vanced women” are doing—after a
similar prosaic fashion, it would be a
great improvement, not to speak of 'a
reduction in space required. And that
is just the trouble with nine-tenths of
the women who set out to revolutionize
the world, using the lever of sentiment-
ality on a fulcrum of personalities. We
are emotional by nature, and we try to
effect by sentiment what we ought to
eﬁect by sense. We are “gaining on”
this tendency—conquering it, I mean;
and you will ﬁnd that the woman who
succeeds in any work which takes her
out of her home is esteemed in direct
ratio to her ability to talk, write or
act directly to the point.

In every woman’s meeting I ever at-
tended I have been wearied by the
“dear sister racket.” Too much
“taﬂy,” too much compliment and
ﬂattery exchanged upon the platform,
too much sentiment and not enough
sense. I do not enjoy hearing the men
who attend out of curiosity or interest,
or who read the newspaper reports,
laugh at “the way the women tafﬁed
each other.” BEATRIX.

——u...——

NO RIOT.

 

I have been an interested reader of
the correspondence between Theopolus,
Beatrix and others on the mental wor-
ries and physical discomforts of house-
cleaning time, and am moved to put in
my say likewise.

I cannot agree with either Theopolus
or Beatrix that the adversary had any-
thing to do with instituting this very
necessary and proper pastime.

Theopolus may be right in his Opinion
of the general purpose of the ad-
versary, but as woman was ﬁrst drawn
into trouble by the wily arguments and
sophistical reasonings of the serpent,
and man was by her statement of facts,

 

without craft, led into the dilemma
with full knowledge of consequences, 1
think a full test of character was then
made, and no new invention to supple-a
ment it was needed.

If in time of worry, contention or riot
a man gets mad and complains that his
wife is to blame because the pigs get
out of the pen, or the horse loose in the
stable, or the stovepipe will not ﬁt and
his ﬁngers get pinched, I do not blame
him. He is of the earth, earthly. But
when in sublime disregard of all these
vexations he gives the help called for
by woman; when, equally overcome with
spring fever and other seasonable ail-
ments as the man, she conscientiously
battles with their mutual foe, he rises to
the occasion and cheerfully gives the
aid needed, he rises entirely above the
groveling earth-man, and we recognize
his right to ﬁll the HOUSEHOLD throne
as King, equal in honor with the
Queen.

I think when Theopolus gets to clear-
ing up his barn, as he wrestles with the
cobwebs in the rafters, as he brings his
currycomb and brush in play to effect
their destruction, he will be glad to
have Mrs. Theopolus on hand to steady
the ladder, and hand up the tools he
may drop. As to the improvements he
contemplates, they might wait until his
wife ﬁnds time to ﬁx up the toilet of the
fowls on the same high plane. By the
time the barn is scrubbed up, the yards
all in order, and the lawn mowed, he
may tire of his new notions and go on
in the humdrum way of old, plowing,
seeding and reaping as the seasons
move, and perhaps in a forgetful
moment tell his wife or daughter that
“ribbons cost monev.”

Beatrix asserts that the matter of
housecleaning comes about to teach
men their weakness. I cannot think
so. I think it is only one of the neces-
sities of modern life; that man is as
much beneﬁtted as woman by its an»
nual recurrence, and that each may ﬁnd
cause for exasperation or comfort as
they choose to manage it.

Beatrix asks: “ Do women enjoy the
riot?” and replies “A. L. L. says she
does.” Here she is mistaken. I do not
enjoy a riot, but with me no riot exists.
You ask in wonder how this can be.
Simply because my better half is kindly
disposed. He puts his shoulder to the
wheel and peace reigns. A little help

 


2

iThe Household.

  

 

from him in the morning lifts the heavy
furniture and removes the carpet from
one room. This room is by noon ready
for the carpet, which willing hands
make ready, and before the afternoon
is far spent that room is in order, rest
prevails and patience has her perfect
work.

N o. Theopolus, if the “gude mon” does
hispart he may have quiet instead of

riot. But housecleaning must be done.

IAIRBOLM. A. L. L.
—-—.O.——-—

m TRIALS OF A HOUSEKEEPER.

 

“Dropping the Dishcloth,” by A. H.

1., is safely put away in my scrap book.

Iadmired it very much and expected

that she would receive many compli-

ments as a poet.

Some time ago I read the suggestion
that we save our baking powder cans
mrjelly. Will Beatrix kindly tell us
What effect the tin would have upon an
acid like jelly, with the cans simply
covered and not sealed hermetically.

I have the most implicit faith in the
“earth cure,” and wish that all might
test it. Not that all will be made well
by it, but I believe that a greater num—
her will be helped in that way than by
mdicine. I speak from experience;
and the cure was recommended to me
by one of Detroit’s most distinguished
physicians. As I was hoeing the straw-
berries some time ago Mr. 3— went
past. He looked at me in surprise.
“What do you suppose he thinks of
you, mamma?” said Hezekiah. With
my sunbonnet over my face he probably
took me for a fresh importation from
Holland, but it doesn’t make a bit of
difference to me; I shall continue to use
the garden tools and put my hands in.
the fresh soil in preference to all other
amusement or medicine.

Would Mrs. Fuller kindly tell me
what is the trouble with my jonquils.
They bud so freely every spring and
never bloom—just dry up.

We should all enjoy housecleaning if
we could do it by proxy like A. L. L.,
but I for one do not enjoy it. No
sooner do I get up stairs and begin
pitching out the old hats, when I hear
a low plaintive cry, and you may set it
down for a truth whenachild cries that
way he is hurt either in body or
mind. I never pay much attention to a
bud ill-natured scream. Going down
stairs I am met by a tearful little face
and “ Me tut mine ﬁnnaw mit one nipe.”
I charge him to let knives alone in
future; get an election slip, moisten it
and roll it around the cut member—this
beats court plaster—and giving a kiss
to make it well retreat up stairs, hoping
to get something done. But the hope
is vain, for soon I hear unpleasant
words, and putting my head out at the
window I inquire of Hezekiah why he
is scolding his little brother. “Well I
guess you would scold; he has taken off
his shoes and stockings and is scrubbing

his toenails with my tooth brush!”

"‘To that bgurne from which no traveler to
as.

moving. Various motives actuate her,
but it is hard work. She has found a
cheaper rent and better conveniences,
but this step means throwing away
many keepsakes that are not worth
moving. She has lived in the house
across the way for seven long years;
the house is dear to her, and yet she
hesitates notto move. She is bettering
herself by making the change. She is
cleaning, dusting and brushing up many
a little thing before she carries it to
her new house just a few blocks below.
My good neighbor! I shall miss her,
and yet, had she not left me, I should
have left her, for I, too, am going to
move. For seventy years this old home-
stead has been my home, but now I can
better myself. I have no keepsakes
valuable enough to carry with me. I
am cleaning, repairing and dusting my
soul, for my new landlord cares for per-
fection.

excellent —”

beds go out at the window.

voice.

instead of waiting. like Thomas Carlyle,

yond the reach of kind words, “The
light of my life has clean gone out.”
HOWELL. MRS. W. J. G.
[We should not recommend the put-
ting of jelly or any other preparation
of fruit in baking-powder cans or any
other tinware. It is not safe. It might
bedone without harm, and yet it might
not. It is a risk we do not advise. Only
glass, earthen or stone should be used
in cooking or putting up fruit of any
kind. Every housekeeper should have
her agate, granite or earthen kettle in
which to cook fruits.——ED.]

m

MOVING .

 

tur
My neighbor just across the way is

“‘Of that city where I'm going.
My eedemer. my Redeemer is the King.”

 

“Well, let him have it now and get
another.” I proceed, when, “ Mamma,
there’s a man down here wants to see
you! ” I go down those stairs to be met
with “Madam, I am introducing a very
“Well, you can’t in-
troduce anything here this morning!”
Another climb and those hateful feather
“Mam-
mal!” “What?” in no very pleasant
“What did you put in the oven
before you went up stairs? ” That is
the straw that broke the camel’s back,
an! that dirt will stay there or come
out by proxy. What is the use of one’s
trying to do anything and getting old
and cross and sour over it, and at last
accomplishing nothing? And then men
like Mr. Baker say naughty mean
things about us; when if we would just
let it all go everything would glide
along so smoothly, and one might keep
her hair in crimp and her temper sweet,
even if the moths did eat up the hus-
band’s best coat and spoil the parlor
carpet! I am just in the mood to try it,
and see whether my better half will say
“My dear, you are the light of my life!”

to say, after his beloved Jane was be-

King has invited me to share His
palace. He has given his angels charge
concerning me; they will come to guide
me on my journey. I am too old and
feeble to go alone, but with an angel
of God at the helm I can shut my eyes
and sail silently out into the shoreless
sea. It is sweet to be able to trust Him;
otherwise my journey would be ﬁlled
with terrors. I am about to give up
the heritage of mortality, disappoint-
ments, broken faith, and misunder-
standings, and robe myself in the gar-
ment of the soul’s immortality.

“ It is a perpetual summer there. But here
Sadly me we remember rivers clear.
And haregells quivering on the meadow

oor.
Far brighter bells and bluer;
Far tenderer hearts and truer.
People that happy land.-’Tis the land of Ever-
more."
ELIZABETH DIMON PRESTON.

—-——...._—_

CREAM CHEESE.

 

Few country people appreciate what
luxuries to city folk are the cream,
butter, milk. eggs, and all the good
things in which these so lavishly enter
real good country living. Cream
cheese, for instance, isa dish seldom
seen on an average city table, but one
always esteemed a luxury. The ﬁfteen‘
year old miss belonging to a Detroit
household esteemed it such a dainty
that she would coax the servants to
save the surplus of the daily allowance
of milk for her till it became sour, and
then would make a very small quantity
of “cottage cheese.” As a special treat,
the younger members of the family
were allowed to taste the delicacy, of
which there was sometimes not more
than a sizeable mouthful for a hungry
boy. The following formula given by
Henry Stewart, is for an article of
superior quality:

“The milk is set in shallow pans, and
at the end of twelve hours is moved
carefully, without disturbing the cream,
on to a stove, where it is warmed until
the surface ‘crinkles’ or moves in a
shrinking manner. The pans are then
set back again for the cream to rise
fully. The latter is then quite thick
and tough and in the condition of
‘clouted cream.’

“The cream may be rolled up and
lifted off in a mass with a ﬂat skimmer.
It is then put in molds, usually oblong
square, about four inches long, three
wide and two deep. They are bottom-
less, and are placed on a clean napkin
or cloth laid over a straw mat. A cloth
is laid upon the cream and a light cover
of wood is placed upon it, with a very
light weight to make it compact. In
twenty-four hours the cheese is ﬁrm
enough to move, and is fit toeat, having
a very rich ﬂavor, with enough cheesy
taste to make it cheese. The heating
coagulates the albumen in the milk,
and this rises with the rest of the cream
and gives it its larger bulk and tough-
ness. Probably the albumen adds some-
thing to the ﬂavor as well, and this is

 

I would not move except that th

 

exceedingly delicate and pleasant.”

  

 

 

 

 


 

 

 

The Household.

  

 

SCRLPS.

 

ONE sunny Saturday afternoon in
April a new business venture was
launched on Woodward Avenue. A lad
of a dozen years stool near the entrance
to one of our largest stores, with a has-
ket suspended by a strap round his
neck in front of him. He was not say-
ing a word. His wares spoke for them-
selves. What were they? Great dark-
eyed pansies, bunched with their own
foliage and the leaves of the fragrant
rose geranium. They were so fresh
and bright and of such generous pro-
portions that they went off “like hot
cakes,” at a nickel a bunch, and the
young merchant must have carried
home a good sized handful of small
coin. He seemed not elated but sur-
prised at his success, and the mixture
of shyness and business and his sense
of the humorous, made his face very
bright and pleasant. He appeared to
regard the ﬂower business in the light
ofagood joke. Later, we shall have
the venders of water lilies and daisies,
in their season. but the dealer in
pansies struck a buoyant market and
closed out his stock witharush. He
transacted more business in half an
hour than the man in Turkish fez and
white gloves who sold an alleged candy
which looked more like soap, seemed to
do in all winter.

 

ONE of the embroidered dress pat-
terns shown in the windows of one of
our large dry goods establishments was
unique and beautiful, though I really
don’t think it was quite what a sober-
minded woman would choose for adress.
The design for the front of the skirt
represented water, from which arose
the foliage and ﬂowers of the wild iris,
The work was exquisitely done, the
form of the blossoms being copied upon
ablack ground in white and rose (a
botanical anachronism) and the foliage
and sprays of grass in palest olive green
tints. Lily pads and buds lay upon
the simulated water, and detached iris
blossoms with stalks and plumy grass,
were scattered above the border. It
was very pretty as a work of art, but a
triﬂe too loud, it seemed to me, for a
dress.

I NOTICED two misses in a street car
the other day who wore very simple
and girlish looking wraps. They were
capes of tan broadcloth coming well be-
low the waist, after the present fashion,
pinked on the edges, gathered to ﬁt the
neck, leaving a rufﬂe about an inch and
a half high as a ﬁnish to the neck, and
tied in front with ribbons to match. It
seems as if any ingenious mother might
make similar ones for her girls, with
little trouble and no great expense.
Three-quarters of a yard of 54-inch
cloth ought to make one. The prettiest
and most stylish spring wrap I have yet

black camel’s hair, and,worn over a
black dress. It was so arranged as to
be gracefully full without a superﬂuous
fold, and had the fashionable puff on
the shoulders—though not exaggerated
to reach the wearer’s ears. There was
a yoke deﬁned in jet passementerie,
and the lower edge was unhemmed.
The style of these simple garments de-
pends, it is needless to say, on their

ﬁt and the manner in which they are
adjusted.

 

I SEE a good deal of human nature in
the street cars sometimes. I do not
mean that I have discovered a very
handsomely dressed person can be very
unladylike in her manners, in the way
of taking up the room of two people,
looking savagely at the poor woman
with a basket, or sneering at somebody’s
unfashionable raiment. I learned that
little peculiarity of my sex long ago,
and will confess that several times I
have calmly and emphatically sat down
on the spread-out raiment of some wom-
an who was trying to secure the space
intended for two and only surrendering
one ticket. If she will not “take in
sail” she must submit to he “sat upon.”
But I mean little displays of temper,
and disposition, as evinced by people’s
behavior, their ways and airs. A
young man and a couple of school girls
were in the car the other morning, and
chatting vivaciously-that is, the girls
were: the young man wasn’t saying
much and seemed a little shy, besides,
he really didn’t get much of a chance to
talk. One of the girls, a fresh-faced
brown-eyed miss in a jaunty sailor
hat and brown reefer jacket, chatted
away as unconsciously and naively as if
the young man had been only another of
the girls. Not so the other miss. Her
self-consciousness was plainly apparent,
her airs and grace inﬁnite. She sat
next the young man, and the way she
minced and bridled and dropped her
eyes and lifted them to his face, and
giggled and dimpled, was truly funny
to an onlooker. She was prettier than
the sailor girl, but spoiled her beauty’s
charm by her demeanor. The young
man’s eyes looked oftenest at the brown
eyed girl, who met his glance frankly
and unconsciously. Not a bit of co-
quetry or “ ﬂirtatiousness.” She was a
pleasing contrast to her companion.
And when they left the car at Shelby
St., High School-ward bound, I fell to
thinking what a pity it is that beauty
and vanity should so often go hand in
hand, and that a pretty girl should thus
lose half her charm by being so self-
conscious and making it so plainly evi-
dent that she knows she’s pretty and
wants you to recognize the fact. It does
not matter how beautiful a girl may be,
if she is silly and conceited she is not
pleasing. Her charms may attract a
swarm of butterﬂy admirers, but her
court is always changing; even boys tire
of a fair face with no other charms; and

 

seen was one of the new long capes, of

whose sweetness of disposition and
goodness is written upon a plain face.
Beauty attracts everybody, but it is the
beautiful spirit that turns attraction
into affection. What a tribute to their
more enduring charms of mind and
manner and heart is the devoted love
that falls to some homely women’s
share! That is the love that lasts. The
homely woman does not think so much
about herself and has more time to
think about others and make them
happy and comfortable. I remember
one of the stories about Talleyrand’s
wife, who was very beautiful but very
ignorant and silly, not caring for any-
thing but admiration, and who gave M.
de Talleyrand many a “bad quarter of
an hour” through her want of tact and
savoir fttire. She met an English
traveler, a Mr. Robinson, at the court
one day, and asked how his man Friday
was. She thought he was the hero of
DeFoe’s romance! So, girls, do not
value beauty too much; it is a great
gift, but it needs many graces to sup-
plement it and make you truly beautiful.
BEATRIX.

w.

FOR THE BABY.

 

Babies’ dresses are now ﬁnished at the
foot by hems four or six inches wide,
and rows of insertion are set above
it if it is desirable to make the robe
very handsome They are a yard long
after the hem is made; they are sloped
narrower to the armholes and have
short shoulder seams. Clusters of very
narrow tucks are taken four inches
deep, to form the waist, and the neck
is ﬁnished by two rows of narrow lace,
one up, the other down, with a row of
feather-stitching between. The most
approved christening dress is of white
China silk, ﬁnished with hemstitched
hem and tucks; it is a yard and an
eighth long. and is made with a yoke.
The baby’s summer cloak 1s of white
cashmere lined with pale pink or blue
India silk. The fronts hang plain, and
the silk is turned over in revers three
inches wide, feather-stitched in white.
Six tucks shape the back; they are
feather-stitched and a long looped bow
of white grosgrain is added. A silk-
lined hood is added to the cloak, to give
protection to the neck and head. The
cloak is 40 inches long, being designed
to cover all the clothing.

Baby’s summer cap is of French nain-
sook, with rows of tucks, insertion and
drawn work; or else made entirely of
Valenciennes insertion with a lace
ruche on the edge and a lace rosette on
top. On cool days a cap of crepe de
Chine, having a net ruche and a rosette
of baby ribbon, is worn.

Pretty blankets for the baby cab are
of white ﬂannel, ﬁne and heavy, widely
bound with white grosgrain satin-edged
ribbon feather-stitched on; and pow-
dered with daisies or pansies embroi-
dered in white silk.

 

when they choose a wife it is the girl

 

Baby’s shawl is a square of yard wide

 

  


?

    

The Household.

 

  

 

ﬂannel bound with pink or blue rib~
bon feather-stitched on, or the Ger-
trude shawl, of the same size, with one
corner gathered into a hood by ribbon
passed through button-hole slits worked
with silk; the edge is scalloped.

Baby’s basket is a willow hamper
which holds the clothing and has a tray
for toilet articles. Line with silesia,
over which is a gathered cover of sheer
muslin or nainsook. The basket is
often enameled in white paint. Lots
of white ribbon is used in bows, etc.,
for the decoration.

 

FROM: NORTH MICHIGAN .

 

Each week I have a pleasant visit
with the HOUSEHOLD writers, and feel
acquainted with many of them.

My husband is manager and superin-
tendent of a large farm known as the
“Carp River Farm,” situated twelve
miles north of St. Ignace. There are
about two hundred acres under cultiva-
tion. Hay, oats and potatoes are the
chief production. The trees are just
beginning to put forth their dresses of
green. Grass has just nicely started
to grow.

I have tried Fannie’s cake and soft
ginger cake and have found them to
be excellent.

Will any one tell me whereI could get
No. 1, 2 and 3 Gospel Hymns and
Sacred Songs, and how much it would
cost? OLIVIA.

ST IGNAcn.

JAMS, JELLIES AND PRESERVE.

 

Some time ago a correspondent re-
quested that before the time arrived
for putting up fruit, some one would
give directions for doing the work in
the best way. A reference to the back
numbers of the HOUSEHOLD will show
this topic has been often discussed. But
new readers and new housekeepers are
constantly coming in, and some older
ones need their memories freshened a
little, and so we take up the subject
again. In a late issue of the Country
Gentleman we ﬁnd an article on putting
'up fruit, from which we take the fol-
lowing extracts, endorsing the methods
as being excellent. In the ﬁrst place,
always use a porcelain lined or agate
kettle, and granulated sugar, remem-
bering if you measure instead of weigh
touse less of the granulated than of any
other kind of sugar. The small ber-
ries of late pickings are the best for
strawberry jam. Always put the fruit
in glass or earthen; cans are excellent;
pint cans good for jams and mar-
malades. And here are the recipes:

STRAWBERRY J AM.—Quickly wash
the berries to remove any grit; hull,
and carefully remove all crushed or
overripe ones. Allow three-fourths of
a pound of sugar and half a teacupful of
water (less, if large berries) to every
pound of fruit. Place the berries and
water over a moderate ﬁre, and as they
heat, mash them with a wooden potato-

 

  

 

masher. Allow them to boil half an
hour, stirring them almost constantly
that none may adhere to the bottom of
the kettle, as a very small spot will de-
tract from the delicacy of their ﬂavor.
During this operation, have the sugar
ina pan in the oven, so that it is well
warmed through; add it to the fruit,
and boil together ﬁfteen or twenty
minutes longer, giving strict attention
tothe stirring. Be sure the jars are
perfectly sweet. Wet a towel or other
large cloth very wet: fold it in several
thicknesses, and stand the jar to be
ﬁlled on it. A funnel having a short,
large tube is very convenient when ﬁll-
ing jars with small fruit. Fill to top of
jar; wipe clean the outside of neck;
adjust rubber and screw on top. As
they cool, occasionally tighten the top,
and again when cold. Set away in a
cool, dry, dark place, and it will keep
an indeﬁnite length of time.

Red raspberries make a delicious jam;
and so, too, a combination of currants
and raspberries in the proportion of
three parts of the former to one of the
latter. For currants alone many prefer
a pound of sugar to each pound of fruit,
but when used as a meat sauce three-
quarters of a pound will be sufﬁcient.
Gooseberries make a nice tart jam if
made when the fruit is green or just
commencingto ripen. Blackberries do
not make a delicate—ﬂavored jam, but it
is relished by many people. It is often
made by using only half a pound of
sugar to each pound of fruit.

CURRANT AND RASPBERRY MAR-
MALADE.—Take equal proportions of
ripe red currants and red raspberries;
scald them in a very little water, or
what is better still, steam them. Then
pass them through a sieve to separate
seeds from pulp. Add an equal weight
of sugar, and boil forty minutes, stirring
constantly.

CURRANT PRESERVES.——-All pre-
serves depend upon the sugar for their
keeping qualities, and the old-fashioned
rule of a pound of sugar for every pound
of fruit must be adhered to. Stem and
wash the currants; drain on a napkin.
Add the least amount of water possible
to dissolve the sugar, and bring it to a
brisk boil; put in the currants and boil
ten minutes. Then skim out the fruit,
and put it in the dishes where it will
remain; boil the syrup ten minutes
longer. Pour the syrup over the fruit,
and stir them together with a silver
spoon. It is not necessary to keep
preserves in air-tight jars, but those
which are unﬁt for holding canned fruit
are preferable to large crocks. Dip a
paper in brandy and place over the top
of the fruit, and paste another over the
mouth of the jar.

CURRANT PRESERVES WITH RAI-
SINS.—-—Make the preserves after the
same manner as above described, add-
ing raisins in the proportions of one
pound to two of currants. Pour scald-
ing water over the raisins, and let them
stand ten minutes, then remove the

 

 
 

seeds before using. They impart a
delicious ﬂavor to the sauce.

CHERRY PRESERVES.——Few pe0ple
relish preserves made of sweet cherries;
therefore choose sour cherries, and
those under rather than over ripe. Do
not remove the pits, as they add much
to the ﬂavor. If you have currants, add
a little juice to the sugar instead of
water. Then proceed in the same way
as with currants.

JELLY MAKING.—We have learned
much in the art of making transparent,
quivering jelly, since the days when
our grandmothers, with much trepida-
tion and a decided feeling of uncer-
tainty, stewed and vigorously squeezed
the last possible drop of juice and pulp
through a stout bag, and then boiled
it till it “came.” Now we know that in
order to have the perfection of jelly,
there must be less expenditure of
strength in the squeezing operation,
and less boiling afterwards. First,
there should be a bag of strong, coarse
linen crash, and another of cotton
cheese cloth; have both in water while
the fruit is cooking. The fruit for jelly
should be under rather than over-ripe,
and when cooked until soft in a very
little water, should be poured into the
linen bag, tied up ﬁrmly and suspended
to drain over a large earthen bowl.
When through dripping, all will have
been extracted that will make clear
jelly. Nearly all kinds require a pound
of sugar for each pint of juice. Place
the juice on the ﬁre, and the sugar
in the oven to heat. Boil the juice-
twenty minutes, skimming it carefully.
Stir the sugar occasionally that it may
not burn. Turn it in with the boiling
juice; and after it comes to a boil, let.
it boil four minutes. Wet the jelly
glasses or bowls in hot water, and stand
them on a wet folded towel as directed
for jars, wring the cheese-cloth bag
dry and place it over some vessel that
will be convenient for ﬁlling the jelly
molds from, and strain the jelly quickly
a second time. Pour directly into the
molds and set it in a sunny place, where
it should become solid in twenty-four
hours. Should it fail to, let it remain
in a hot sun until it is of the proper
consistency. Re-boiling alwavs makes

it dark colored, and detracts from its
delicate ﬂavor. Cover the top with a
nice ﬁtting paper, wet in brandy; and
the top of the mold with another,

asted carefully around the sides. To
ﬁt this part easily, cut slashes an inch
apart around the edges before pasting
it. Label each variety plainly, and
keep in a cool, dry place.

CURRANT JELLY.—-Wash the fruit
before removing the stems, and then
proceed as in the general directions
above, remembering not to use very
ripe fruit. If the jelly is intended to
be used with meats, three-fourths of a
pound of sugar will be sufﬁcient for a
pint of juice.

RED RASPBERRY J ELLY.—Raspber-
ries alone will not produce jelly of
greater consistency than thick syrup,
but by the addition of one part currants
to two of raSpberries, we obtain one of
the most delicious of jellies.

 

