St. Landry democrat., 1893-01-07
GRAPES AND THEIR Uses.


A pyramid of grapes Of different va
Fieties Is makes hanasqdRefii const desert,
lor .. 1n ID. J, J. Ashton, in the New York
Observer. Grape shears are very unique
and should be used on the table, as
many OF the clusters are too large, and
with shears can be easily separated.
Iced Grapes-Take perfect punches of
grapes and wipe them, dip into white OF
eggs we'll beaten, then sift fne sugar
over them and lay them on sieve 10 a
warm place, where they will dry quickly,
These are very ornamental.
To Prepare Grape Juice for Winter
Select ripe, perfect grapes, pick them
from the stems, leaving out any that are
ripe 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 everything that rises, while hot pour
into a jelly bag and drain; wash the
kettle aud return the juice, put over the
fire, and as soon as it comes to a 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 little higher than the jars are,
then put cover over the Top; this will
keep them from the light This makes
a pleasant and healthy beverage with the
addition of little sugar aud cracked
ice.
spiced Grapes-Allow five pounds of
grapes, three pounds OF sugar, two tea
spoonfuls of cinnamon, one of allspice,
and half a teaspoonfu} of cloves. Wash
the grapes and take the skins off; boil
the skins in water until tender; cook the
pulp and strain through sieve; when
the skins are tender add them 70 the
pulp; then put in the sugar and spices
and cook slowly, watching the II closely
that they do not burn. When thick
enough put in jars and cover closely.
Keep in cool place.
Grape Catsup-Pick over, steam and
wash the grapes. then weigh, mash and
cook in porcelain kettle, when soft
strain through coIander. Allow two
thirds as much sugar as you have
grapes, add the sugar to the pulp and re-
turn 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, ore teaspoonful of black pep
per, one quart of vinegar. If too thin,
cook slowly a while longer. Put in
bottles for winter use.
Grape Jelly-Wash and look over the
grapes; put in a kettle on the stove I'M
til hot, MASKING them fine, Strain through
a jelly bag; if you wish the jelly clear.
do not squeeze, but let the bag hang
over night and drain; tie knot in the
ends of 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 a proven
tive of mould. All jam and jelly should
be kept in dry, dark cupboard. /
Grape Jam-Pick over and wash the
grapes, choosing ii possible those not very
ripe; put in porcelain kettle and mash
fine over the fire; when warm pour into
4 colander and sitt. weigh, put back into
the kettle, allowing three-fourths of q
pound of sugar for each pound of fruit,
boil rapidly twenty minutes. Put in
Jelly tumblers to USE with meats, seal and
keep in cool place
To Can Grapes-Wash the grapes aud
AXE off the skins, and cook the pulp un-
Ill the seeds are loose, then sift through
! colander to get the seeds out, add the
skins; then weigh, allowing one pound
IF sugar for four pounds of fruit. cock N
| porcelain kettle five minutes and dip
nto jars and seals.