Waterbury evening Democrat., 1893-09-27
PRESERVING GRAPES.
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 The ripe grape makes delicious pre- serve and an excellent jelly. For the purpose of preserving, the ordinary Con- cord grape is as good as any other. The musk flavor of this grape when it is per fectly ripe, flavor which it inherits from its ancestor, the fox grape, 6sap- pears in cooking. Select perfectly ripe but firm fruit, which shows no tendency to drop from the stem. \ grape that is wrinkled in the least degree is utterly unfit for use. It is somewhat moro troublesome to preserve grapes than to make them into jelly, because the skin must be slipped off each grape to be used in the preserve instead of being strained out with the seeds and thrown away, as is done in making jelly.
 Weigh the grapes and then begin by picking tho grapes from the stem and slipping the skins from the pulp. laying the skins in one dish and tho pulp in another. Put the pubs in a porcelain lined kettle over the fire, with any juice that may have drained from them. and let them boil for 70 minutes. Then strain the mass through colander fine enough to prevent the seeds from passing through. Throw the seeds away and add the skins to the strained pulp. Add about thrcc-quarters of pound of sugar to every pound of the fruit previously weighed.
 Let the preserves boil slowly for half an hour. or until they arc of consist ency almost as thick as jam. Then pour the preserve into marmalade jars or If s.. .,1. cover each jar with brandied papers and seal it up. The use of a paper dipped in brandy and pressed smoothly over the preserve k to prevent mold aS well as to insure the keeping of tho preserve otherwise. Grape preserves arc pecu- liarly liable tu mold, and this precau- ton should never be neglected.
 Grape jelly is made by heating the fruit picked from tho main stem in an earthen jar set in kettle of boiling water. Let the water boil around the jar for at least half all hour; then mash the grapes n little with n potato Inashcr and strain the juice. Tostrain the grapes (which have large residue of stones and fruit to be strainedl put q piece of sheer but strong unbleached muslin in a sieve, set over an carthen bowl and pour the i hot grapes through it. The juice will easily drip through with little pressure. Measure out the grape juice as usual, l and allow q pound of sugar to q pint of l juice. Put the juice over the tirr to boil and the sugar in the oVCD to heat. Let | the juice boil 21 minutes and then add the sugar. which should have been stirred | occasionally To prevent its burning. Add | the sugar as soon as the juice has boiled ! the requisite time, and le; this jelly boil about five minutes longer. Then test it. If no old or wriukled grapes are used there should be no trouble ill its forming according 10 the New York Tribune which recrmmCnds these recipes.
 Strain II into bowls aul as soon us il is cold cover 1t closely with branded M pers and seal it up. using the white o an cgg as a mucilage aui rubbing lit tie over the top. This fills up the pore, of the paper and is q r,>od thing in seal ing up all jellirS. It will do no harm q; an extra precaution to tic q layer of cot ton batting over each bowl. ThouSl this was not formerly considered urcc> sarv. il k rur of the best rrcventivCr uf tho entrance "f .c'rm life from tn, outside.