Show V jf U my sap s ap why ar thou out aunet ar ii in hen the earth Is tn ita june nat thou thy part in natura hast thou loat the key art thou aary that the anthem will pot cannot wat bof tl wa J 0 holland RED DLACK AND CUR RANTS currants are fruit with most people the red currant Is alia most used for jellies although many alko the combination ot red ind making a light colored jelly the of red currant and red raspberry 16 especially delicious the black currant la not EO common now but a peculiarly de jam for those who ara aul clentry old fashioned not to forget grandmothers garden where tho black currant bushes were always found to IQ tn the best condition fo jelly making the currants should not be too ripe nor picked after a heavy rain pick over the currants ba vo not remove the stems wash and drain and mash in the bottom of a preserving kettle with a wooden potato masher add a few more and mash until there ls bough nough for tha receptacle cook until the currants hava a white appearance strain through a collander then put the juice in a jelly bag to drip measure the juice boil five minutes then addan equal measure ot heated gravu or less if sour jelly Is de sired boll two cr three minutes try a in a cold saucer it a thin forma at once pour into glares jelly to be 0 good consistency should be just firm enough to keep ita ahapa when turned from the glass it should be clear and of good flavor let stand for a day or two in a sunny window to set then coar and put away for winter use in a cool dry place the delicious del cious bac ie due currants may be prepared at home if one caret to take the time for it use tha large cherry currant al remove the seeds with a large needle cook the cur rants very carefully and mix w ath cur rant jelly put away in glasses care full covered these may be prepared when mak ing jelly and a glass or two saved foi the bar ie due currants this con serve being ery rush Is only bied in small quantities or as a garnish foi cheese or salad la easier than fault arf talent no belf denial no bradna no chat actor are required to set tn the erivin blang business flobert west DINNER NOTES 1 J A few suggestions or seasonable dinner menus may be enjoyed at time arutt frutt koupa are quite popular lir among the scandinavian people and are becoming better known and appreciated precia ted among the american A delicious cold soup on a hot day is most satisfying and refreshing iced fruit soup put a quart of berries or sour cherries and R quart of cold water over the alre in a gran ite saucepan heat slowly to the boll ing point boll for minutes add sufficient sugar to sweeten stir until dissolved and press through a sieve reheat and when at the boiling point add a tablespoonful tul 0 arrow root which has been banded with a little cold water stir well cooked add a tablespoonful tablespoon fur of lemon juice and set away to cool serve cold in small glasses pried chicken virginia style prepare a fat young chicken and joint it as for a fricassee it and dredge with salt pepper and flour then lay out on a platter in a deep frying pan try out a halt pound of fat bacon add one scant cup of lard and when smoking hot lay in the pieces ol 01 chicken cooking only enough at a time to allow plenty of room to turn them the thickest pieces will take ten minutes to cook place on a hot platter and keep hot while the rest Is cooking almond delight make a rich pas try and fill it with the following mix lure blanch and chop fine one cup ful of almonds put a cup of franu sugar into a trying pan add a of water and place over a el w fire until melted stirring briskly the sugar turns a golden blown turn this out on the crust quickly before it cools beat three eggs add two tablespoonfuls tablespoon fula of augir and a pint of milk pour over the crust with ehg almonds and bake in a hot oven at first cover with a meringue or with whipped chearo and serve ficaro figs steam pulled figs until soft and plump silt at the alda and insert a halt of a marshmallow and bits of nuts idoll in sugar and serve on a pretty okite ale |