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Show GuOu i... ... TO EAT. Green Currant Pies. Pick the c:- rants from the strm nnd 3tew them for fivo minutes in barely enough water to cover them; then sweeten them to taste und pour while hot into the crust, plnce on the top crust and bake until brown. Ripe Currant Pies. If very ripe, a little lit-tle cornstarch must be added to the sugar with which the currants are sweetened, to, absorb the juice. Thd best pies are made with partly ripe currants. cur-rants. Bake with nn upper nnd under crust like the green currants. Cream Gruel. Mix three tnblcspoon-fuls tnblcspoon-fuls of Indian meal with sufficient cold water to make n smooth paste. Add by degrees one pint of boiling- water. Let boil ten minutes and salt to taste. At the Inst moment add a generous tablespoonful of cream, which must be hot, but not bollitfgv , , Currant Pickles. Boil two pounds of sugar in a pint'of vincfrdr, add nutmeg and cinnamon to taste, nnd half n cup of good raisins. When thoroughly bbilod skim out tho spices nnd raisins, put in the currants, and let them boil two minutes, min-utes, then skim them out cnrefully and put them into the jar where they are to remnin. Boll the sirup ten minutes longer, and pour it over the fruit. Cover clobcly nnd set away in a cold, dry place. Boston Herald. |