COLD STORAGE OF APPLES. 311 



Mr, Yahnke: We bought some apples in Watertown, Wis., last 

 fall. Before we could get to picking them it was ten below zero. 

 We let them stay a day or two until the weather was better, and then 

 we picked them and barreled them and sent them to Hastings, and 

 they gave good satisfaction. (Laughter.) That may sound a good 

 deal like a big fish story, but I can furnish you witnesses for the 

 fact. 



Mr. C. L. Smith: Oh, that's nothing; I have seen men making hay 

 on the ice. (Laughter.) 



USE OF THE CURRANT IN THE HOME. 



MRS. MARY THOMPSON HOVERSTAD, CROOKSTON. 



The old proverb: "To the making of books there is no end," might 

 as truthfully be rendered "To the making of recipes there is no end." 



Cook book compilers, magazine writers and teachers of cookery 

 seem to vie with each other in giving a multiplicity of methods for 

 preparing the different foods used by man. Many of these methods 

 are bad, some indifferent and a few good. 



The necessary variety in our diet may be secured in two ways: 

 first, by the use of the various meats, vegetables and fruits, and, 

 secondly, by preparing them in a variety of ways. It is well to so 

 prepare the foods that are in daily use and that admit of it, but as 

 many foods are par excellence when prepared in a fewer number of 

 ways, variety in this latter case should be secured by using all the 

 different foods in that class. 



As most of the small fruits are raised in Minnesota, I would not 

 advise preparing the currant by all the possible modes, but rather 

 confine its use to those preparations in which it appears at its 

 greatest perfection. 



Currant jelly is universally recognized as the finest of all jellies. 

 The currant because of its brilliant color, pleasant tartness and 

 jelly making qualities, is peculiarly adapted to this use. No thrifty 

 housewife is content unless her larder contains a generous supply 

 of this delicacy. 



To have it in perfection, select underipe fruit, then boil the ex- 

 tracted juice the allotted time, twenty minutes, without the sugar; 

 after the sugar is added, and it boils again, pour at once into the 

 glasses. The observance of these two things will insure a jelly, and 

 one that is brilliant in color and delicate in flavor. 



The currant is also well adapted to the making of fruit juice, and 

 ranks next to the grape for that purpose. Our grandmothers were 

 in the habit of fermenting this juice, and currant wine was a com- 

 mon drink, but the fruit jar of today enables us to preserve the 

 unfermented juice perfectly. To make currant juice, extract the 

 juice as for jelly, boil it five minutes, then add a cup and a half of 

 sugar to each quart of juice and when boiling again seal in the 

 common fruit jar. For a beverage dilute this juice with an equal 

 amount of water and serve with chipped ice. It is exceedingly 

 cooling and refreshing. This ade may be frozen, making a currant 

 ice. If a spoonful of gelatine is added before freezing, we have a 



