Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-08-23
JUICE OF THE GRAPE.

| How the Thrifty Housekeeper Makes Wine
| for Family Use-serving the Fruit on the
Table-Answer to a Correspondents and
Household Hints.
| WRITTEN FOR THE DIsPArcH.l
| Bacchus, in the Greek myth, having
taught mortals the use of the grape in max
| ing wine was raised to the rank of a God;
since which time in the dawning of the
world the grape has not lost prestige. In
these days it is regarded the finest of fruits
and figuratively and very appropriately is
1t called 'the queen" and sometimes the
| aristocrat of the garden
When it is ripe and in perfection it is .
nutritive and wholesome food, it is really
specific for certain ailments, und in some
| districts of Europe and the United States
| special arrangements are made for treat
ment under the method of the grape cure.
| The regimen Is very simple, and for the
most part consists of an exclusive diet of
grapes And there appears to be no doubt
| that many have realized much benefit from
the dietary prescribed. 1t has been OBJ
served and commented on that the work.
ingmen about the vineyards in France at
| the time of the vintage are habitually con-
| tent to satisfy their appetite at breakfast
with few punches of grapes und slice Of
plain bread. On such diet their vigor is
not abated, but on the contrary they are
noticeably hardy, ruddy, and full-blooded
race.
When it is possible, serve grapes with
the "bloom" or feathery coating on them,
for served in this manner they are doubly
attractive. Such varieties as the Tokay,
Malaga and Hamburg should be well rinsed
in ice water. Arrange napkin neatly on
fruit dish, strew with crushed ice, and on
1t place the grapes cut in small punches.
For gala occasions take grapes of different
colors, separate into smaller punches and
tie with bright, narrow ribbon. Serve with
quartered oranges, the segments lightly
pulled apart.
Grape Wine.
Excellent wine is made after the following
recipe, which has been well tested. Take
four pans holding four quarts each heaping
full of grapes; jam them with FOUNDER and
put them away in a crock. Let them stand
10 or II days, then strain them through a
O CLOTH To three quarts of juice add one
quart of water and three pounds of sugar.
Rinse the cask or jug to hold it with brandy.
Pour in wine until the vessel is full. Tie
q muslin bag over the bung or mouth and let
it stand two weeks. Bung up and let stand un-
til February or March. Then bottle and
seal. This recipe will make three gallons Of
wine.
Answer to a Correspondents.
In answer to Berth Bells inquiries I
hope the following will be satisfactory:
The apple compete referred to may be
kept for winter use by putting into Jars or
cans and sealing while hot. Mason Jars that
cannot be made air-tight are unsafe for pro-
serving fruits unless the fruits are reduced
to strong jam, butter or preserve. An ex-
cel1ent preseryative and prev entative Of
mould is cotton batting-a rather thick
layer TO be placed over fruits (put mp in any
way) before sealing.
Peach Butter.
Insipid peaches, unfit for other purposes,
with little skill, much sugar and variety
of spices are sometimes made into a tolera-
bly, fair butter. To have 1t choice, however,
peaches of fine flavor. sound and ripe,
neither too mealy nor too juicy should be
used. To one bushel allow from eight to ten
pounds of granulated sugar Dip the peaches
for minute or two into boiling water, then
into a cold bath. After this process the
skins are easily rubbed of. Pare and halve
the peaches, put into the kettle and stir
constantly. to prevent sticking to the kettle,
until quite smooth and pretty thick. A few
peach stones cooked with the peaches give
the butter good flavor. The sugar may be
put in a short time before taking the peaches
from the fire. Put in jars and cover well.
Pears for Dessert.
Take firm, ripe fruit and for every pound
dllOW GuTcc-ludILCTS VI pOuuU OL WnlL6
sugar. Immerse the pears for an instant in
boiling water to make them peal more readi-
ly and without waste After pairing, hnlve,
core, remove stems and drop into cold water
to prevent discoloring. Boil until tender in
clear water and then drop them intoa syrup,
allowing less than quart of the water in
which the fruit was boiled to the quantity OF
sugar here given. After the sugar Is dts
solved the syrup should boil about five min
utes before adding the fruit. After the fruit
has reached the boiling point. lift carefully
into the jars and cover with the syrup. Seal
at once.
Red Tomato Preserves.
Weigh the tomatoes and remove the skins.
To three pounds of tomatoes take the same
of white sugar. Let them stand
together until the next day; then drain on
the syrup, and boil it until the scum ceases
to rise. Put in the tomatoes, simmer them
slowly for twenty minutes; take them out
with perforated per- ladie an and !. iay them on
add the juice of large lemon, and if desired
! few peach leaves, and half an ounce Of
powdered ginger tiled up in bags). Put the
into jars, cover with the hot syrup
and seal at once.
Orange Marmalade.
Take dozen and a half Of fue ripe
oranges Crate the peel lightly of four Of
;hese, or scrape them with very sharp
knife. The rinds of the others may be re-
;he inner white skin as well as the yellow.
Tut the oranges into the thinnest slices; re-
move the seeds. Put the fruit and grated
peel into the kettle, and boil steadily until
he pulp is reduced to a smooth mass. Take
rom the fire. press through a colander and
tir in six pounds of best white sugar. Re-
urn to the fire, boil rapidly, and stir con-
tantly for 30 minutes or until thick. Put
n tuIn blers, and when cold store away
covered in the usual manner.
Peach Marmalade,
Ono Of the choicest marmalades is made
rom peaches. Pare, stone and weigh tho
ruit; and allow three-quarteIs of pound OF
ugnr to every pound of fruit Put the
ruit on the fire and heat slowly to draw out
he juice, stirring mp frequently from the
ottOm. After it is hot boil quickly three
uarters OF an hour, stirring all the time
i'd the sugar, boil five minutes, and re.
1ove the scum. Add the juice of lemon
Or every three pounds of sugar, and the
'ater in which one-fourth of the peach
ernels have been boiled. Stew all together
en- minutes, stirring to a smooth paste, and
emove from the fire. When cold cover the
1mblers or jars the same as jelly.
Household Hints.
DRY toast should be served hot. Butter
ne moment it comes from the oven and lay
ithin the folds of a napkin. Send to the
Lble at once.
For drying glass AMI china nothing is
etter than checked linen toweling. For
le kitchen use twilled linen.
VEGETABLES should be thoroughly cleaned
nd washed. Throw aside every tainted
af, remove every speck.
WHEN juices are not to be extracted, but
reserved in vegetables, use hard water
it'll little salt added.
H.