Food and health

2. Currant jelly. The method is the same as with apple jelly. It is not necessary to remove the currants from the stem. Heat just long enough before the straining to make the juices flow well. It seems odd that white currants should make a red jelly. Very agreeable flavors are secured by the combining of two or more fruits in a jelly, — quince and pineapple with apple, — a leaf of rose geranium or lemon verbena in a glass of apple jelly, — raspberry with currant. White apple jelly may be flavored with mint leaves, and used in place of mint sauce with meat. 3. Blueberry jelly. Mention should be made of blueberry jelly — certainly not a common jelly. Examination of the blueberry shows a pulp rich in pectin. Although the juice is fairly sweet to taste, yet it is sufficiently acid to yield jelly of good firmness even when the proportion of sugar to juice is 1:1. With this proportion of sugar, the total time of making the jelly need not exceed 10 minutes. The blueberry as a jelly fruit seems quite equal to the currant, with this difference in the jellies : although each is delicious, currant jelly is tart to the taste, while blueberry jelly is sweet. Hence, they may be used for different purposes in the menu. Picklmg. Pickles are not desirable in the diet. If acid is craved, it is much wiser to secure it from fresh fruits and from lemon juice. If a relish is wanted, here is a simple one : Chili sauce. What and how much. Tomatoes 12, medium-sized and ripe Green pepper i, finely chopped Vinegar 2 cups ^Adapted from Principles of Jelly Making, Cornell Reading Course^ N. E. Goldwaithe. Sugar 3 tablespoonfuls Salt I tablespoonful Clove 2 teaspoonfuls Cinnamon 2 teaspoonfuls Allspice , 2 teaspoonfuls Nutmeg 2 teaspoonfuls How to make. Peel tomatoes and slice into a preserving kettle. Add other ingredients and heat to the boiling point. Cook slowly two and one half hours. Pour into preserve jars and seal. Tomato catsup. Select only ripe tomatoes for catsup, wash but do not peel, cut out green cores and bad places, quarter, measure, and place in open-top, porcelain-lined or agate vessel over stove. For every gallon of tomatoes add i level cup of finely chopped onion. Boil until both tomato and onion are soft. Strain juice and pulp through a coarse wire sieve, mashing through all the pulp possible. Measure this strained pulp and juice, and proceed as in the following recipe : 2 gallons strained mixture tomatoes and onions 2| level teaspoonfuls ground cloves 3 level teaspoonfuls ground ginger 2 level teaspoonfuls ground red pepper 3 level teaspoonfuls ground cinnamon 2 level tablespoonfuls ground allspice I level tablespoonful ground black pepper i\ level cups (§ pint cups) sugar f level cup (I pint cups) salt I quart vinegar Place strained tomatoes in agate vessel ; add spices, sugar, and salt ; boil until thick ; then add hot vinegar slowly and let boil 30 minutes before beginning to bottle mixture. Use clear, flint, lo-ounce grape-juice bottle. Wash well with soda and place in vessel of hot water until you are ready to use. It is best to put wooden slats in the bottom of vessel ; place the bottles filled with water thereon ; and let come to a boil, thus sterilizing. Pour out water. Fill hot bottles with boiling catsup ; cork tightly. The measures for all recipes must be taken level. Scrape off spoons with a knife, patting and scraping until measure is level. These have been taken accurately, and you should get good re3ults if directions are followed. A good catsup can be made in winter by using five cans of club tomatoes, i cup of chopped onions, and half the quantity of all other ingredients mentioned in the above recipe.^