The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1892-08-25
Grapes and Their Uses.


rieties makes a handsome centerpiece for
the table and delicious desert. Grape
shears are very unique and -hould be
used on the table, as many Of .ae clus-
ters are too large, and with shears can be
easily separated.
Iced Grapes.-Take perfect punches Of
grapes and wipe them, dip into white of
egg we'll beaten, then sift sugar over them
and lay them on sieve in warm place,
where they will dry quickly. These are
very ornamental.
10 Prepare Grape Juice for Winter.-
Select ripe, perfect grapes, pick them
from the stems, leaving out any tha: are
unripe or imperfect, wash and measure,
and put them In porcelain kettle with
one pint of water to three quarts of
grapes. Cook slowly ten minutes, skim
off anything that rises; while hot pour
into a jelly bag and drain; wash the
kettle and return the juice, put over the
fire, and ss soon as 1t comes to boil, dip
into fruit jars same as fruit Put the
covers on securely. Keep in cool, dark
place. Pack the jars in wooden box
which is a little higher than the jars are,
then put a cover over the top; this will
keep them from the light. This makes
pleasant and healthy beverage with the
addition of little sugar and cracked ice.
Spiced Graps.-Allow five pounds of
grapes, three pounds of sugar, two teas
pooufuls of cinnamon or cloves. Wash
the grapes and take the skins off; boil
the skins in water un':, tender; cook the
pulp and strain sieve; when the skins
are tender add them to the pulp; then
put in the sugar and spices and cook
slowly, watching them closely that they
do not burn. When thick enough put in
jars and cover closely. Keep in cool
place.
Grape Gtsup.-Pick over, stem and
wash the grapes, then weigh, mash and
cook in porcelain kettle; when soft,
strain through 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 nine
pounds of grapes, one tablespoonful OF
ground cloves, one OF cinnamon, one of
allspice, one teaspoonful of black pepper,
one quart of vinegar. If too thir, cook
slowly while longer. Put in bottles
for winter use.
Grape JeNy.-Wssh and look over the
grapes put in kettle on the stove until
hot, msshing them fine. Strain through
sjelly.bsg; if you wish the jelly clear,
do not squeeze, but let the bag hang over
night and drain; tie knot in the
strainsr, and put stick through the
knot Measure the juice, aud 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 preventive of mold. All jam
and jelly should 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 FIRE; 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 twenty minutes. Put in
Jelly tumblers to use with meats, seal and
keep in a cool place.
To Can Grapss.-Wash the grapes and
take off the skins, and cook the pulp
until the seeds are loose, then sift
through colander to get the seeds ont,
add the skins; then weigh, allowing one
pound of sugar for four pounds of fruit,
cook in a porcelain kettle five minutes
and drop into jars and seal.
Grape Sher6et.-Wash a quantity OF
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 of
juice; squeeze the juice from oranges
until you have one pint ofjuice, then add
half a pint Of sugar; sweeteu the grape
juice until it suits the taste; mix the
grape and orange juice. Put over the
fire until the sugar is dissolved, cool 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 of powder
ed sugar and mix we'll, stir into the sher-
bet; pack the freezer with fresh ice and
salt, turn while and let stand until
ready to use. Serve in sherbet glasses
III. j ashton in New York Observer.
RnckIens Arn{ea Sa1va.