Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-09-25

aRArx suowrcAxE.

FRUIT WtCiPto.
GIRAFFE sHoKrcAxE.
Maks and bahs the pastry ~ for any
other fruit short-cake.
Divide The layers wheu cool. 1hen
remove the seeds from SUFFICIENT guam.
tity Of Malaga grapes, and arrange The
pulps upon The cake. Over the hrst
layer cf grapes put layer Of Jelly, and
over the upper layer Of grapes coating
of whipped cream.
aRArE riE, ND I.
BEAT together IN egg aud one teacup-
ful Of sugar, add q hcaplng teacupful OF
grapes, q tablespoonful Of hour and .
little butter. lake With tvo crusts.
GRArE rrE, NO 2.
Crush the grapes, removing their
skins, and simmer tbs seeds and pulp to-
gether In . porcelaln kettle, pressing
through colapder tn remove the seeds.
Then put sklns and pulp together,
sweeten 90 taste, stir in teaspooufui OF
fiour n very Juicy, and pour Into . pie
plate lined With paste. The pie IL baked
9th an upper cover.
GIRAFFE JAN.
slip on the skins of the fruit and lay
them In an earthen dish, boiling the
pulp In q porcelain kettle ill the seeds
are separated; most Of these can BE-
skinned from the surface, while the
rest wlll settle Ia the bottom when the
kettle Il removed from the fire. Add the
skins and stir the whole together, boll-
Ing for q half.hour. Then add from
half to threc-fourths the weight OF
sugar, according TO taste, bring once
more TO boil, and seal In cans.
GRATEFULLY.
n the cultivated fruit IL used, Il
should be little under.ripe; the Wild
grape may be used while stili green.
Crush the fruit, put II Into preserving
kettle, and cook for fifteen minutes.
strain through . Jelly bag, boil up the
juice and skim thoroughly. u h now
ready for the sugar, OF which about
three plnts should Be added to each two
quarts Of juice. Il IL then 10 boil for
ten minutes, after which Il Il ready TO
be sealed up and put away.
rEIttb VuAFt~s
Wild grapes are beat for this use.
They shouid b stemmes, washed, boiled
tIIl soft, and then pressed through .
coarse sIevr. To each ten pounds of the
pulp thus prepared add half the weight
Of sugar, an even tablespoonful OF CHINA.
mon, Q beaping tesspcouful each of
cloves, spice and pepper, . grated nut.
meg and two quarts of vinegar. boil
I'll Il Ia a. Thick a. catchup, then bottle.
CRAZE CArcnur.
simmer three quarts of grapes TIL
they are soft, then press them through
colander, add two pounds of brown
sugar, q pint Of vinegar, too even table
.poonfuls each % cloves, allsplce and
cinnamon, one teaspoonful each OF salt
aud cayenne Pepper. boil TIL the m,,t-
nrr thickens, when u 10 ready Tor the
bottles.
GRArE JUICE.
"The unfermented juice Of the grape
being wholly FREE from alcohol, IL rec
Commended by medical men ~ an In
valuable and unstimulsting tonic; Us 10
used for communion purposes, ~ sub
stitute for wines at festivities, aud ~ .
navoring for blancmange, gelsiines and
Ic- creams. The grapcs-not perfectly
rip~-should be carefully selected, and
put Into preserving kettle with hslf
pint Of water 10 each THREE quarts OF th'
fruit. bring them to . scalding heat,
stirring occasionally, turn Into . cheese
cloth bag and drain over night. Press
out the iulce. strain through . thicker
bag, add sugar To the taste, bring To .
boil, .kimming thoroughly. bottle and
cork. The bottles should BE- quite full,
leaving M air-space below the cork. aud
the product should be kept In . cool,
DARK place I'LL wanted for use.
GRArE VINEGAR.
Pulp the grapes aud throw them Into
q siope-jsr. adding . scant third by
measure of cider vinegar. Cover closely
and stir often. On the third day press
through q cloth, and 10 the jaice thu,
gained add sugar In the proportion OF
dive pounds Ia each three quarts of the
vinegar. Boii up for ten minutes, skim
ming carefully, then seal while hot, a.
In canning. A tablespoonful In .
lumber Of water makes pleasant and
cooling drink.
GIRAFFE WATER Ter.
Take . pint OF grspe juice, an equal
measure Of sugar, and quart OF water.
Make sirup Of the sugar and water /;
when Il Il cold add the grape juice, and
freeze a. for other fruit Ices.
The peach IL 90 well known, and IL 90
universal Q favorite, that very lev In
troiuctory remarks, eulosistic OF other
Wise, will be needed. The purpose 10 ia
give In clear and concise form some d.
rections for uslng this delectable fruit
Ia the best advantage In preparing the
food Of the family. One OF the most sp-
p<tirins and wholesome methods Of eat
ing the peach IL Ca have Il peeled aud
siiced, adding q small amount OF sugar,
according TO the taste, With . proper
amount Of sweet cream. For light re-
past, ut any hour Of the day or evening &,
. dish Of peaches prepared In this way,
With bread and butter, make luncheon
which will tempt any well-rrgulated ap.
petite. when peaches are scarce aud
apples are plenty, the two may be used
together, and the peaches will delicately
flavor twice their bulk Of apples. The
latter should be mellow and Of = some
What neutral flavor. Feel and alice
thlniy. mingllng the two fruits, and
after allowing them 10 stand thus for q
few minutes, or longer, according To cir
cumstances, sprinkle well With sugar.
They viii be found very appetiring, and
doubly 90 u cream l. added, ~ for the
peaches alone. Ia the following recipes
either nectArines or spricots may he
used In place Of peaches, the latter per-
hsps requiring In some cases . tribe
more sugar.
rEACu MARNALADE.
The fruit should be ripe, rich and juicy.
Fee, remove the stones and weigh; then
heat slowly, adding no water-its own
Juice will be sufficient. Crack the kerr
nels from third Of the pits, cut them
up, stew In pint Of water for half an
hour, then strain oat the liquor. when
the peaches have been boiling for forty
i've minutes, they should he reduced To
q smooth Jam by nashing then add the
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