FOR THE COOKS

Ellesmere Guardian, Volume LVI, Issue 89, 22 November 1935, Page 3

FOR THE COOKS

WAYS WITH BLACK CURRANTS

Recently I came across an old cookery book, and in it I found a wonderful recipe for black currant preserves. They look good, so next season this is how I shall Stew the

fruit:—

First I shall boil together half a pint of water and 6oz. sugar. Then I shall add lib. of prepared fruit and simmer for a few minutes, after which I shall remove the pan from the fire and leave it until cold, with the lid on. The enclosed steam will have cooked the currants without breaking them or spoiling their flavour.

Black Currant Jam has a charm of its own, and more so when made from this old recipe. Allow 14oz. of sugar to every pound of fruit, put together in a preserving pan and leave for two days. Then bringslowly to the boil, stirring frequently and simmer for 35 minutes. Test a little in a saucer, and if it sets it is ready to pot; if not, allow another 10 minutes. Cover the jam while it is hot.

Some people prefer Jelly to jam, so here is grandmamma's remarkably simple method of making it:— Fill an earthenware jar with currants, stand in boiling water, and simmer until all the juice is extracted. Strain through muslin and to every pint of juice add a pound of sugar. Boil until it sets firmly when dropped on a saucer. Put it up in pots and tie down immediately.

For Christmas, or her little social

affairs, grandmamma had a bottle of black currant syrup, to be diluted with hot water, lemonade, or sodawater. It was made by putting 21b. of cleaned black currants in a basin with Lib. sugar. Leave for one hour, then press out the juice with a spoon. Add half a pint of cold water to it, and another Alb. sugar. Boil for five minutes and, when cold, strain and bottle.

No medicine cupboard 50 years ago was complete without its neatly labelled bottles of black currant vinegar. Even to-day there is no remedy quite so good for colds, coughs and sore throats as this vinegar, mixed with hot water and taken last thing at night. Here is the recipe. Take a quart of black currants, remove the stalks, and rinse with cold water. Place in an earthenware jar and press with a spoon or vegetable presser to liberate the juice. Pour over them a pint of best white vinegar, cover, and leave for two days. Strain the juice through muslin or a fine hair sieve, and for every pint add a pound of sugar. Boil slowly for 10 minutes, carefully taking off any scum. When quite cold strain into small bottles, cork down and seal.