i89i 
THE RURAL NEW-YORKER 
So3 
CURRANTS, AD LIBITUM. 
No matter how much fruit the housewife 
may have stowed away in her closet, if the 
supply of currant jelly is deficient she must 
feel a sad lack, for there is nothing which 
will take its place with most appetites. It 
is at once beautiful to the eye and delicious 
and sprightly to the taste. 
For making it the fruit should be used as 
soon as gathered and not overripe. Remove 
the fruit from the stems, wash carefully and 
drain through a colander to get rid of all 
the water. Put the fruit in a granite pre¬ 
serving kettle and let it heat through, but 
not boil. Pour it into a jelly bag, (I use 
one made of cheese cloth) and let it hang 
several hours, or until the juice ceases to 
drip. The bag may be hung in various 
positions to assist the flow of the juice, 
but should not be squeezed if the finest 
elly is desired. Measure the juice, and 
for each pint put one pound of pure granu¬ 
lated sugar into a stone jar and set it into 
the oven. Put the juice on the stove and 
let it boil five minutes, skim carefully and 
pour over the hot sugar. Stir it until the 
sugar dissolves; or, if this is too slow, re¬ 
turn it to the preserving kettle and heat it 
a very little, but do it quickly, and do not 
let it boil. Heat jelly glasses thoroughly, 
set them on a wet cloth folded to at least 
four thicknesses, and pour the jelly into the 
glasses. Let It stand in the sun, if possi¬ 
ble, for a day before sealing. 
Take the fruit from the jelly bag, put it 
into the preserving kettle with a little 
water and half its weight in sugar or nice 
molasses, stew a few minutes and can. 
This will make excellent pies. As the fruit 
was not pressed, it will be found to be 
nearly as good for that purpose as though 
no juice had been extracted. 
A most delicious jelly Is made by press¬ 
ing the juice from red raspberries and using 
about one-third of this juice to two-thirds 
of currant juice. The juice of black rasp¬ 
berries is also a welcome addition to cur¬ 
rant jelly : one part in four is enough when 
this Is used. 
Fresh currants make a delicious addition 
to breakfast or tea ; they are excellent ap¬ 
petizers. The white ones are not quite so 
acid as the red, but they need to have a 
generous bowl of powdered sugar served 
with them to render them palatable to most 
tastes. 
When canned, currants need three quar¬ 
ters of a pound of sugar, previously heated, 
to each pound of fruit. They should not 
boil over five minutes, as much cooking 
hardens them. A few red raspberries added 
improve their flavor. 
Currant Catsup.— Take six pounds of 
currants which have been stemmed and 
washed, three pounds of sugar, one pint of 
vinegar and one tablespoonful each of 
cloves, cinnamon and allspice. Let them 
cook five minutes after they begin to boil. 
Seal in pint fruit cans. 
Currant Pudding Sauce.— Take one 
cupful of currant juice or a glass of currant 
jelly and one cupful of boiling water; place 
in a double boiler, add one teaspoonful of 
butter, one tablespoonful of flour or corn 
starch, previously wet up with a little cold 
water, and the juice from one cupful of 
raspberries. Cook until it thickens. Steam 
slices of stale cake and cover these with the 
sauce or serve it with any light pudding. 
If fresh currant juice is used add one cup¬ 
ful of sugar. 
Currant Shrub.— Express the juice from 
fresh, ripe currants, and to each pint add 
three-quarters of a pound of granulated 
sugar. Let it come to a boll; skim care¬ 
fully and seal in bottles or cans. A table¬ 
spoonful in a glass of water makes a very 
grateful beverage on a hot day. It is also 
nice to flavor sauces and gravies. 
Currant juice which is not clear enough 
for jelly should be sealed in cans for use in 
the mince meat next winter. All kinds of 
fruit juice are worth saving for this pur¬ 
pose and it does no harm if several kinds 
are mixed. 
Green Currants.— Green currants make 
excellent pies and are a welcome dish at most 
Please mention The R. N.-Y. to our adver¬ 
tisers. 
Wnen Baby was sick, we gave her Castorla, 
When she was a Child, she cried for Castorla, 
When she became Miss, she clung to Castorla, 
When she had Children, she gave them Castorla. 
tables simply stewed and sweetened. They 
make a delicious marmalade prepared as fol¬ 
lows : Stem and wash them; add three-quar¬ 
ters of a pound of sugar to each pound of 
fruit, and a very little water. Stew until the 
fruit Is tender. A lemon sliced and cooked 
with the fruit improves the flavor. 
Black Currants.— Black currants have 
a flavor which is not liked by all 
persons, but many others enjoy them 
greatly. The native species are not so 
strong as the English currant. They 
make delicious jelly and marmalade, pre¬ 
pared the same as red currants, and are no 
less delicious canned. They need a full 
pound of sugar for each pound of fruit, as 
they are sourer than they seem when un¬ 
cooked. Black currants are said to be ex¬ 
cellent for persons troubled with weak 
throats. s. A. little. 
A HINT FOR GIRL GRADUATES. 
The approach of the summer season al¬ 
ways brings thonghts of the “sweet girl 
graduate ” who commences a life of woman¬ 
hood in the sweet month of roses, and 
opens a corner in memory’s closet where 
recollections of similar experiences are 
kept. Shall I tell you a little about it P 
Perhaps it may help some other mother 
and daughter. 
I was 18 when I was graduated ; my heart 
was full of regret for the dear school friends 
and kind teachers I had left, and after be¬ 
coming somewhat rested from brain work, 
I missed, most of all, the regular routine 
of study. 
The home circle was small, numbering 
only three, though enlarged by frequent 
guests—as the clergyman’s generally is— 
and I wondered what I should do with my¬ 
self. My pn rents needed me at home, I 
knew, for they had spared me already as 
long as possible, and being on the shady 
side of life, could not well do without the 
youngest of eight children. Father, wise 
man, said : “ Teach that girl housework.” 
Of course, I had always helped, and knew 
a little about a good many things. Mother 
talked over a plan with me, and we agreed 
to try it. I was to take charge of the house, 
plan everything just as she had, and she 
was to help me as I had helped her. Then, 
after a few weeks’ trial of this part of the 
plan, mother was to visit the other children 
and spend three weeks away from home— 
something she had never done since her 
marriage. 
Well, I planned the meals, learned how 
much time each vegetable required for 
cooking, and what amount was necessary 
for a meal; baked different kinds of bread 
and cake ; canned fruits ; cooked meats; 
watched the house to keep it neat, and 
practiced ironing the family linen, while 
mother wiped dishes, dusted, sewed a little, 
read and rested a good deal. 
When she went away I missed her coun¬ 
sel, for I had called her my encyclopedia; 
but how proud I was when she came home 
and found everything in order, and I had 
the satisfaction of knowing how to do it all 
myself. 
Afttr this I always tried to take the 
heavy end and let mother enjoy a little well 
earned leisure; aud years afterwards, when 
settled in a home of my own with eight in 
the family and a mother-in-law, wasn’t I 
thankful that my mother had taught me 
housework, and that I could plan for my 
family and tell my help how, and what to 
do, because I had first learned at home for 
myself ? molly wiggins. 
WELL WORTH NOTING. 
Cotton Wool Again.— I, too, have used 
cotton in sealing both glass and glazed 
earthen jars successfully. Put a cloth over 
the mouth of the jar and tie tightly; then 
cover with cotton an inch thick, and again 
tie ; cover this with thick paper and secure 
by wrapping the twine several times 
around it. It is not tne air that gets to 
the fruit that destroys it, but what Is in 
the air—minute living vegetable and ani¬ 
mal organisms or germs, I suppose. Cot¬ 
ton will keep these out as well as rubber, 
and no cork need be used. As long as 
corks, rubbers, etc., remain in good condi¬ 
tion we use them; but we sometimes have 
glass jars without these, and earthen jars 
not self-sealing. Some hold two or three 
gallons; but when these jars are opened in 
warm weather, the fruit, if not used soon, 
spoils unless reboiled aud covered as before. 
Alabama. c. c. L. dill. 
Summer Sausage.— Those families who 
cure hams and shoulders for their own use 
necessarily have a quantity of side pork on 
hand, which, we have found, can be made 
into nice sausage, a few pounds at a time, 
during the summer, by taking equal 
weights of salt pork and lean, fresh beef. 
Cut up and run the mixture through the 
sausage cutter, season to taste, and you will 
have a dish the “ men folks ” will relish 
for breakfast. If the pork is quite salty, no 
more salt will be needed. 
* * * 
A Good Cake.—O ne cup of butter; two 
cups white sugar; one cup of milk; three 
cups of flour; two heaping teaspoonfuls of 
baking powder ; whites of eight eggs 
Bake in two layers, then take one half cup 
of butter; one cup of brown sugar; one half 
cup of coffee prepared as for the table—two 
scant cups of flour; one teaspoonful baking 
powder; the yolks of four eggs, spices and 
fruit. Bake this in one layer, and place it 
between the two white ones, with layers of 
frosting. The remaining yolks can be used 
for custard. mrs. s s. 
Harvest Protectors.—H alf-worn cot¬ 
ton hose make excellent protectcrs for 
the sleeves, wrists and hands of the har 
vesters. Cut off the toes, make a small 
hole in the heels to admit the thumbs, and 
fasten them above the elbows with safety 
pins. * * * 
Shortcake with Chicken—A nice 
shortcake made with thick, sour cream, 
salt, saleratus, and flour enough to roll, 
will taste good to these same hungry men. 
Break (not cut) it while warm, place it in 
a large dish, pour over it a well seasoned 
chicken soup and serve at once. One of 
those fat, old hens will furnish the soup, 
by cooking it slowly all the forenoon. 
* * * 
Sweet Cream —When plenty of thick, 
sweet cream is used with fruit for sauce, 
less sugar is required. MRS. L. NILES. 
Buckeye Wrought, Iron Pouched Bail Fence. 
Also manufacturers of Iron Creating' Iron Turbine ami 
Buckeye Wind Engine** Buckeye Force Pump*, 
Buckeye» Globe and Champion Lawn Mower*. Send 
for Illustrated Catalogue and Prices to 
MAST, FOOS & CO. SPRINCFIELD, O. 
nnrOTnil’P braided, barbless 
PntMON S FENCE WIRE 
__ NO BARBS. NO DANGER. 
Tie only absolutely safe fence wire made. Injury! 
stock impossible. Used by leading breeders. Made of 
No. 13 spring-steel wire galvanized. Will not sag or break. 
Nearly double the Nt. remit. Ii of any otlier* Fzasily 
and quickly put up. l*T Write for sample and price. 
Hollow Cable Mfg. Go., Hornellsville, N. Y. 
D’ye see those 
skates ? The Pitts¬ 
burgh lamp is 
,ahead. It gives 
magnificent light, 
i It is easy to 
care for. 
It keeps itself clean—all 
but wiping. 
Send for a primer—can’t 
tell it all here. 
Pittsburgh, Pa. PITTSBURGH BRASS Co. 
Dr. Elizabeth Johnson, who is already 
famous not only as a most skilled and suc¬ 
cessful physician, but also as an uncom¬ 
monly good-looking and attractive young 
woman, has lately assumed the editorship 
of the medical department of the Scientific 
American. Dr. Johnson is one of the pro¬ 
fessional women who is feminine enough to 
delight in the wearing of pretty gowns. I 
think she believes that her patients will 
get well quicker and take her nasty doses 
more patiently if she looks just as pretty as 
she can, and I believe she’s quite right. To 
see her in a lovely white crepe gown, which 
most effectively lights up her dark hair, 
her brilliant eyes and her strong, yet 
mobile face, would never suggest to you 
that she can saw off a leg or set a broken 
bone with all the skill and coolness imag¬ 
inable. Dr. Johnson is a constant atten¬ 
dant at the meetings of the Nineteenth 
Century Club.—Credit Lost. 
One cent will mail this paper to 
your friend in any part of .the United 
States, Canada or Mexico, after 
you have read it and written your 
name on the corner. 
Readers of The R. N.-Y. will please th* 
advertisers and benefit the paper by always 
mentioning it when writing to advertisers. 
That Your Hair 
may retain 
its youthful color, 
fullness, and beauty, 
dress it daily 
with 
Ayer’s Hair Vigor 
It cleanses the 
scalp, cures humors, 
and stimulates a 
new growth 
of hair * 
Dr. J. C. Ayer & Co. 
Lowell, Mass. 
FOR OLD AND YOUNG. 
Tutt’s I.ivjir Pills act as kindly on the 
child, the delicate female or infirm old 
age, as upon the vigorous man. 
Tuffs Pills 
give tone and strength to the weak stom¬ 
ach, bowels, kidneys and bladder. 
Pus/ Published. 
HOW TO RID 
Buildings and Farms 
OF 
RATS, 
Mice, Gophers, Ground Squirrels, 
Prairie Dogs, Rabbits, Moles, 
Minks, Weasels and other Pests 
quickly and safely. How to snare 
Hawks and Owls. 
Valuable Hints to Housekeep¬ 
ers, Farmers and Poultry 
Keepers. 
By “ PICKETT.” 
PRICE, 20 CENTS. 
THE RURAL PUBLISHING COMPANY, 
Times Building. New York. 
General Advertising Rates of 
THE RURAL NEW-YORKER 
TIME8 BUILDING, NEW YORK. 
The following rates are invariable. All are there¬ 
fore respectfully informed that any correspondence 
with a view to obtaining different terms will prove 
futile. 
Ordinary Advertisements, per agate line (this 
sized type, 14 lines to the inch).30 cents 
One thousand lines or more,within one year 
from date of flrstinsertion, per agate line, 25 “ 
Yearly orders occupying in or more lines 
agate space.25 “ 
Preferred positions.25 per cent, extra 
Reading Notices, ending with “Adv.,” per 
line, minion leaded. 75 cents 
\’o Advertisement received for less than $1.00 
for each insertion. 
Terms of Subscription. 
The subscription price of the Rural New-Yorker is 
Single copy, per year.$2.00 
‘ “ Six months. 1.70 
Great Britain, Ireland, Australia and 
Germany, per year, post-paid....?... $3.04 (12s. 6d.) 
France. 3.04 (16* fr.) 
French Colonies. 4.08 fr.) 
Agents will be supplied with canvassing outfit on 
application. 
Entered at the Post-office at New York City, N. Y. 
as second-class mall matter. 
