The Newberry herald and news. (Newberry, S.C.) 1884-1903, 1892-08-17
Grapes and Their Uses.

iM. J. Ashton in New York Observer.
y pyramid Of grapes Of different va
rieties makes q handsome centreplece
for the table and delicious desert. Grape
shears are very unique and should be
used on the table, as many of the clus-
tiers are too large, and with shears can
be easily separated.
ICED Grapes.-Take perfect punches
OF grapes aud wipe them, dip into white
OF egg well beaten, then sift sugar over
them and lay them on a sieve in a
warm place, where they will dry quick
ly. These are very ornamental.
To Prepare Grape Juice for Winter
Select ripe, perfect grapes, pick them
from the stems, leaving out any that
are unripe or imperfect, wash and
measure, and put them i'll a porcelain
kettle with one pint of water to three
quarts of grapes. Cook slowly ten min
utes, skim of anything that rises; while
hot pour into Il jelly bag and drain;
wash the kettle and return the juice,
put over the fire, and as soon as it comes
to boil, dip iuto fruit jars same as fruit.
Put the covers on securely. Keep in d
cool, dark place. Pack the jars in u
wooden box which is Il little higher
than the ..rs are, then put = cover over
the top; this will keep them from the
light. This makes Pheasant and heal
thy beverage with the addition of q
little sugar and cracked ice.
Spiced Grdpes.-Allow five l"'unds
of grapes, three pounds OF sugar, two
teaspoonfuls Of cinnamon or cloves.
Wash tie grapes and take the skins of;
boil the skins in water until tender;
cook the pulp al:t; strain sieve; when
the skins are teudrr add them 10 the
pulp; then put in the sugar and spices
and conk slowly, watching them closely
that lhry do not hurn. When thick
enough put in jars and cover closely.
| Keep III cO0l place.
Grape Gatsup.-Pick over, stem and
wash the grapes, then weigh, mash and
cook in porcelain kettle; when soft,
strain through a colander. Allow two
thirds as much sugar as you have
grapes, add the sugar to the pulp and
return to the kettle, and cook until
thick; then add spices, allowing for
every niue pounds Of grapes, one table,
spoonful Of ground cloves, one of CHINA
mon, one Of allspice, one teaspoonful OF
black pepper, one quart of vinegar. If
too thin, cock showly q while longer.
Put in bottles for winter use.
Grape JeUy.-Wash and look over
the grapes; put in Kettle on the stove
until hot, mashing them fine. Strain
through-a q jelly-bag; if yon wish the
jelly clear, do not squeeze, but let 1.-The
bag hang over night and drain; tie a
knot in the strainer, and put stick
through the knot. Measure the juice,
and allow one pound Of sugar for each
pint of Juice; boil fifteen minutes, and
dip into glasses. A little white sugar
sifted over the top is used as prevent
! i've of mold. All jam and jelly shoald
be kept in dry, dark cupboard.
Grape Jam.-Pick over and wash the
grapes, choosing if possible those not
very ripe; put in porcelain kettle and
mash fine over the hre; when warm
pour into a colander and sift, weigh,
put back into the kettle, allowing
three-fourths of pound OF sugar for
each pound of fruit; boil rapidly TWEEN"
ty minutes. Put in jelly tumblers to
use with meats, seal and keep in a cool
place.
To Cam Grdpes.-Wash the grapes
and take off the skins, and cook the
pulp until the seeds are loose, then slit
through colander to get the seeds out
add the skins; then weigh, allowing
one pound of sugar for four pounds oi
fruit, cook in porcelain kettle five
minutes and drop into jars and seal.
Crane Sherbet.-Wash quantity o1
grapes, pick off the stems and put in
porcelain kettle, heat until the juice
comes out freely, pour into jelly bag
and drain until you have a quart o.
Juice; squeeze the juice from oranges
until you have one pint of juice, ther
add half.a pint of sugar; sweeten the
| grape juice until it suits the taste; mix
| the grape and orange juice. Put ovel
the fire until the sugar is dissolved, COO
and put in the freezer. Turn slowly
and when it begins to get thick, beat
the whites Of two eggs with the egg
beater, add two heaping teaspoonfuls o.
! powdered sugar and mix well, stir into
i the sherbet; pack the freezer with fresh
| ice and salt, turn q while and let stand
until ready to use. Serve in sherbe'
glasses. h.,