Evening Republican, Volume 17, Number 293, Rensselaer, Jasper County, 9 December 1913 — DRY CLEANSING BEST [ARTICLE]

DRY CLEANSING BEST

MOST EFFECTIVE METHOD OF PREPARING CURRANTS. Um of Squash Strainer and Flour Will Do Away With Much of the Tedious Work Heretofore Made Necessary. This tiresome work has been greatly lessened by the introduction of currants already cleansed and put up in convenient packages, but many housekeepers, either from choice or necessity, use the currants which come in bulk, and have not yet learned theeasiest way of thoroughly cleansing. Instead of putting them directly into water, a sort of dry cleansing is a great help in removing the grit and other foreign substances. Put the currants in a squash strainer and sprinkle them thickly with flour. Rub them well between the palms of the hands until the bunches are separated, and the fine stems rubbed off, then rub them on the strainer till the flour, grit and stems havfe passed through the meshes. Then place the with the currants in a large pan of lukewarm water and wash thoroughly. Lift the strainer and currants together and change the water until nothing more is washed from the fruit and the water is clear. This is much easier to leave the currants directly in the pan and simply pour oft the water, for they are mixed with the sediment. When the fruit is clean and well drained turn it out between two towels and spread it apart, drawing the perfect fruit to one end and carefully removing any stones or poor fruit which did not pass through the strainer. Let them dry thoroughly in a sunny or warm place, but do not harden them by putting them in the oven. When well dried put them in glass jars carefully covered and keep in a cool, dry place. Enough may be done at one time for the season's supply of fruit cake and pies.