New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-09-10
GRJPE PRESERTES AND jelly.
WITH DIRECTIONS FOR MAKING cAIsrp.

WITH DIRECTIONS FOR MAKING CAlStP.
The ripe grape makes delicious preserve an eA-
cellent jelly good catsup and a particularly nice
spiced fruit For the purpose OF preserving. the or
binary Concord grape is good as any other
The musk flavor of this grape when it is perfectly
Z ripe a flavor which ii nherits from its ancestor
the fox grape. disappears in cooking. when 'he
ripe fox grape can be obtained ii makes soou
preserve. but it is not feature OF the market as
the cultivated Concord grape costs in the heisht Oh
the season only or cents pound. The mduie
of September. even a week later, is early enough
to put up grapes.
Select perfectly ripe but firm fruit which SHOWS
no tendency to drop from the stem. grape that
is wrnkled in the least degree is utterly unht Ior
use. 1t is somewhat troublesome TO preserve
grapes than to make them into jelly. because 'he
skin must be slipped off ca III grape to be USED III 'e
preserve instead OF being strained out with the
seeds and thrown away, is done in making )ely.
Weigh the grapes and then begin by picking the
grapes from the stem and slipping me
skins from the pulp. laying the skins IN one
dish and the pulp in another. Put the pulps III
porcelain-lined kettle the fire. with any juice
that may have drained from them. and let them
boil for ten minutes. Then strain the mass through
a colander fine enough to prevent the seeds from
passing through. Throw the seeds away and add
the skins to the strained pulp. Add about three
quarters Of n pound OF sugar TO every pound OF
the fruit previously weighed. Let the preserves
boil slowly for half an hour or until they are OF
consistency almost thick as jam Then pour inc
preserve into marmalade jars or small earthen Jars
and when II is cold cover each jar with branded
papers and seal ii up The use OF a paper dipped
in brandy and pressed smoothly over the preserve
is TO prevent mould we'll as to insure the keep
Ing Of the preserve otherwise. Grape preserves are
peculiarly liable to mould. and this precaution
should never be neglected
Grape Jelly is made by heating tho fruit picked
in h.n IA "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 pOtatomasher ana STRAIN
the Juice TO strain the grapes (Which nave
large residue OF stones and fruit to be straneD
nut piece Of sheer but strong unbleachcd mushh
I'm a sieve set over an carthcn bowl and pour the
hot grapes through II. 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 IRE 10
boil and the sugar in the oven to heat Let the
Juice boil twenty-five minutes and then add the SUI
gar which should have been stirred occasionally
to prevent it's burning. Add the sugar as soon as
the Juice has boiled the requisite time. ana Jet
this jelly boil about five minutes longer. Then test
IT, II no old or wrnkled grapes are used there
should be trouble in It's forming. Strain 1t into
bowls. and as 1t IL cold cover II closeiy
with branded papers and seal IT up. using the
white Of an egg "A mucage and rubbing niue
the top This mis- up me pores vi Inv lhl'''
and is a good thing in sealing up all jelles II VIII
do no harm as extra precaution to tie a layer or
cotton batting over each bowl. Though this was
not formerly considered necessary, II Is one OF the
best prcvcntives of the entrance Of germ life from
the outside.
Spced grapes prepared exactly as are pre-
served grapcs before the sugar is afded-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 "A pint OF strong vinegar and half a pint
Of grape Juice. obtained from other grapes
than thos. be prepared for splicing. Ada 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 hour and half thor
oughy. Then test them. and II they have become
a solid mass II Is time to turn them into marina
ladc lars II not they will require a lltte longer
cooking This Is especially nice preparation 10
serve with such roast meats az mutton or venison.
\ grape catsup Is almost a. essential a preIard-
ton as tomato catsup. Boil the grapes without r.
moving the skins. MASKING them ntte To- "N-
tract the Juice Let them boil FOR ten minutes.
Then strain them through collnder coars" enough
To retain the seeds a. Wei tn skins. AGd 10
the pulp OF ten pounds Of a." grapes on" pint 81
vinegar tablespoonful of cloves. two OF ground
allspicc and TWO Of cinnamon. and schnt hall
tea spoonful Of the b.st Cayenne pepper. Let ms
nil fure boil down until u b'ginS u" grow thick.
IT viii take an hour and q half or tw" hours. When
1t has thickened well. bottl" II ami seal II Mp