Jasper Republican, Volume 1, Number 42, Rensselaer, Jasper County, 2 July 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Pickled Cherries.— One peck of cherries, one quart of best vinegar, four pounds of sugar. Heat the vinegar and sugar together, strain, then cook the fruit in it till done. Leave the cherries whole. Gooseberry Jam.— Equal weight of fruit and sugar. Top and tail the not very ripe gooseberries, and simmer them in a sirup (made by boiling half a pint of water with every pound of sugar for a quarter of an hour, carefully skimming) gently till clear and firm. Try a little of the juice on a plate; if it jellies when cold it is done. Pour it into pots and, when cold, cover and set in a dry place. Raspberry Marmadalr.— Three pounds raspberries, three pounds of sugar, one pint of currant juice. Wash well together and boil until they become asstiff as jelly, before adding the sugar. Be careftil not to let. it burn. Another way is to omit the currant juice, and boil after washing, ten minutes, and then add the sugar (pound for pound), stir well, skim it, boil for fifteen minutes longer, then cool and pack away.

Strawberry Shortcake. —Mix two heaping teaspoonfuls of cream of tartar, dry, among three pints of flour; add half a teacupful of butter, a little salt and a pint of milk, into which has been stirred a teaspoonful of soda. Mix all thoroughly and quickly. Roll an inch in thickness, and bake twenty minutes in a quick oven. Then take a quart of strawberries, and add cream and sugar to make a sauce. When the shortcake is done, divide into three layers; butter them, and then spread the strawberries between them. Eat while warm. The berries should be small and not too ripe—but of an acid flavor. — Cor. Cincinnati Times. Currant Jelly.— Put your currants into a stone pot and set into a pot of water over the fire. Heat gently till the juice is well extracted; strain, but do not squeeze if you want the jelly clear. Measure the juice and allow a pound of sugar (some rules say three-fourths of a pound) to every pint. Heat the sugar in a shallow pan, but do not scorch it. Heat the currant juice, put in the sugar hot, stir and skim well, and boil togetherfour minutes. Very nice if carefully made. A jam may be made for the currants if they were not squeezed—making the jelly by adding raspberries and sugar, and boiling, Of course this jam would not be worth storing, but is excellent for daily use. Jellies are finest made from fruit not quite ripe. Fruit should be picked on a dry day and not allowed to stand over night without scalding, as it may not jelly.— Ohio Farmer.