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CURRANTS

(Canned Fruits) - (The International Jewish Cook Book)







To twelve quarts of currants take four quarts of sugar. Treat the same
as raspberries.

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RASPBERRIES AND CURRANTS

These berries, mixed, make a very palatable dish. Set on ice until ready
to serve. Then pile in a mound, strewing plenty of pulverized sugar
among them. As you do this, garnish the base with white or black
currants (blackberries look pretty also) in bunches. Eat with cream or
wine.

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FROSTED CURRANTS

Pick fine, even, large bunches of red currants (not too ripe) and dip
each bunch, one at a time, into a mixture of frothed white of egg, then
into a thick, boiled sugar syrup. Drain the bunches by laying on a
sieve, and when partly dry dip again into the boiled syrup. Repeat the
process a third time; then sprinkle powdered sugar over them and lay on
a sheet of paper in a slightly warm oven to dry. Used on extra occasions
for ornamenting charlottes, cakes, creams, etc.
All drinks contain a large proportion of water which is the beverage
nature has provided for man. Water for hot drinks should be freshly
boiled, freshly drawn water should be used for cold drinks.

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RASPBERRIES AND CURRANTS

To ten quarts of raspberries and three quarts of currants take two and
one-half quarts of sugar. Heat, crush and press the juice from the
currants and proceed as directed for raspberries.

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To Dry Currants In Bunches Or Loose Sprigs

When your Currants are ston'd and ty'd up in Bunches, take to a

Pound of Currants a Pound and half of Sugar; to a Pound of Sugar put

half a Pint of Water; boil your Syrup very well, and lay the

Currants into the Syrup; set them on the Fire, let them just boil,

take them off, and cover them close with a Paper; let them stand

'till the next Day, and then make them scalding hot; let them stand

two or three Days with the Paper close to them; then lay them on

earthen Plates, and sift them well with Sugar; put them into a

Stove; the next Day lay them on Sieves, but not turn them 'till that

Side drys, then turn them, and sift the other Side: When they are

dry lay them between Papers.

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To Preserve Red Currants

Mash the Currants, and strain them thro' a thin Strainer; take a

Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of

Water; let it boil up, and scum it very well; then put in half a

Pound of ston'd Currants; boil them as fast as you can, 'till the

Currants are clear and jelly very well; put them in Pots or Glasses,

and, when they are cold, paper them as other Sweet-meats. Stir all

small Fruit as they cool, to mix it with the Jelly.

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To Preserve White Currants

Take the large white Currants, not the Amber-colour'd, strip them,

and to two Quarts of Currants put a Pint of Water; boil them very

fast, and run them thro' a Jelly-bag; to a Pint of Juice put in a

Pound and half of Sugar, and half a Pound of ston'd Currants; set

them on a quick Fire, let them boil very fast, 'till the Currants

are clear and jelly very well; then put them in Pots or Glasses;

stir them as they cool, to make the Currants mix with the Jelly:

Paper them down when almost cold.

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Spiced Currants

Take seven pounds of fresh and perfectly ripe currants, pick them over,

wash and stem them and put in a granite-ware or porcelain-lined kettle,

with five pounds of granulated sugar, one even tablespoonful of cloves,

one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint

of best cider vinegar. Boil an hour and a half, put in jars and when

cold seal.

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Ice Currants

Take large bunches of ripe currants, wash and drain them dry, then dip

them into the whites of eggs, previously beaten to a stiff froth. Lay

them on a sieve, at such a distance from each other as not to

touch--sift double refined sugar over them thick, and set them in a warm

place to dry.

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Currants

Take the currants when ripe and in their prime--let them remain on the

stalks, picking off the bad ones. Make a syrup of sugar, and very little

water, allowing a pound of sugar to each pound of currants. Clarify it,

then put in the currants, and let them boil a few minutes. In the course

of a few days turn the syrup from them, scald it, and turn it back,

while hot, on to the currants. Preserved currants, mixed with water, is

an excellent drink in fevers. Dried currants are also good for the same

purpose, if made into a tea.

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Iced Currants

Beat the white of one egg, (cost one cent,) to a stiff

froth, mix it with three dessertspoonfuls of cold water, dip into it

carefully some perfect bunches of ripe red and white currants, which can

be bought in season for ten cents a pound; drain each bunch a moment and

then dust it well with powdered sugar, lay each bunch carefully upon a

large sheet of white paper, so that there is plenty of room between the

bunches, and set them in a cool, airy place for five hours. The sugar

will partly crystalize upon the fruit, and the effect will be very

pretty. The cost of a good sized dish will be about fifteen cents.









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