The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-10-25


pounds to two and half pounds Of
juicy grapes nito a saucepan; bruise
them with the back of a wooden spoon
till the juice flows freely from them.
Strain the juice and add three-quarters
of a pint of IL TO the gelatine, with the
whites and shells Of three eggs. Whisk
it well on the fire. and. having passed
IL through the jelly bag, add a wine
| glassful OF brandy and a few drops OF
| burnt sugar. Pour the jelly into the
mould, the top of which should be orna-
mented with a few grapes. Put IL in q
| cool place to set.
A grape catsup is almost as essential
preparation as tomato catsup. Bou
| the grapes without removing the skins
MASKING them a little 10 extract the
| juice. Let them boil for ten minutes.
Then strain them through a colander
! coarse enough to retain the seeds as
well as the skins. Add to the pulp OF
ten pounds of the grapes one pint OF
vinegar, one tablespoonful Of cloves. two
OF ground allspice and two of CHINA
mon, and a scant half teaspoonful OF
the best Cayenne pepper Let this mix
| ture boil down until IL begins 10 grow
thick. IL will take an hour and a half
or two hours. When II has thickened
well bottle 1t and seal IL up.-N. Y. Trib-
une.
Spiced grapes are prepared exactly as
| are preserved grapes before the sugar
is added-that is. the skins are removed
| from the pulp, the pulp boiled and the
| seeds strained out. To seven pounds OF
/ fruit, weighed out before removing the
| seeds, add half pint OF strong vinegar
and half pint Of grape Juice. obtained
| from other grapes than those 10 be pre-
pared for splicing. Add, also, two ounces
OF stick cinnamon, one ounce OF whole
cloves and three and one-half pounds Of
sugar. Boil the grapes for at least an
| hour and half thoroughly. Then. test
them, and n they have become a solid
| mass it Is time 20 turn them into mar
malade jars. II not. they viii require
| little longer cooking. This Is an es-
pecially nice preparation 90 serve with
such roast meats az mutton or venison.
Chow Chow-One-half pound OF En-
| glish mustard. one-half ounce OF tur-
merle. two table@poonsful OF mustard
seed, one quart OF string beans, one
half gallon OF vinegar. one cup Of sugar.
one gill OF salad oil, one head OF caull-
| flower, one quart Of tiny cucumbers. one
| quart OF button onions Boil the cauli-
flower. beans and onions separately un-
] I'll tender Cover the cucumbers with
strong salt water and soak twenty-four
hours. Then mix altogether. Put the
vinegar In porcelain-lined kettle. Mix
| the mustard and turmeric together ana
moisten them with n little cold vinegar,
then stir them into the hot vinegar and
| stir continuously until ~ begins TO
| Ailfu dNu TIC NNktlt
seed and oil. stir agin. and pour this
while hot over the vegetables. Put
| away In a glass OF stone Jars cauIi-
flower may be picked In precisely the
same manner.
The celebrated coffee bonbons are as
expensive as they are delicious. II you
! grudge the so cents "a pound that you
I pay for them, they may easily be made
at home at half the cost Take a thick
saucepan and into IL put pound OF loaf
sugar and half pint OF cold water. Set
over the fire and boil until a spoonful
OF the syrup dropped I'm cold water
can be rolled into a soft ball between the
fingers. When this stage Is reached
take IL from the fire and cool Ave min
utes. Beat the whites OF five eggs stif
and dry, then slowly pour the sugar into
the eggs, beating all she time as you
pour. II the sugar hardens before Il IL
all stirred In melt II again by placing
in "A vessel OF hot water Flavor with
little very strong cold coffee when you
begin to add the syrup 10 the eggs. Have
ready plate OF English walnut meaTs,
divided into halves and roll each meat
inside ball Of the French cream, or
fatten the ball as you do in making
cream walnuts and press the nut on
top. Lay on plates 10 harden. II you
have never made the cream for cOnfec-
lions in this way IL is wsest 20 add an
even teaspoonful of cream Of tartar TO
the syrup when you first put * fver the
oNoNV. AhiS VIII hScp Nilt sugar rom
granting.
Grape jelly is made by heating the
fruit picked from the main stem in an
earthen jar set in a kettle Of boiling,
water. Let the water boil around the
jar for at least half an hour Then
mash the grapes a little with a potato
masher and strain the Juice. To strain
the grapes (Which have large residue
Of stones. and fruit 10 be strained) put
piece OF sheer but strong unbleached
muslin I'm a sieve, set over an earthen
bowl, and pour the hot grapes through
IL. The juice will easily drip through
with little pressure. Measure out the
grape juice as usual, and allow a pound
Of sugar to a pint Of juice. Put the
juice over the fire 10 boil and the sugar
i'm the ov@n to heat. Let the Juice boil
twenty-five minutes and then add the
sugar. which should have been stirred
occasionally to prevent fits burning. Add
the sugar soon the juice has
boiled the requisite time, and let this
Jelly boil about five minutes longer.
Then test it. If no old or wrinkled
grapes are used there should be no
trouble in its forming. Strain il into
bowls and as soon as II is cold cover
il closely with branded papers and seal
it up, using the white OF egg as a
mucilage and rubbing little over the
top. This fills ny the pores of the paper.
and is good thing in sealing up all
jellies. 1t will do no harm as an extra
precaution to tie layer Of cotton bat
ting over each bowl. Though this was
not formerly considered necessary. # il
one OF the best preventives Of the en-
trance of germ life from the outside.