Pike County press. (Milford, Pa.) 1895-1925, 1896-09-04
Possibilities Of Grapes.
ELEANOR NJ. LUCAS.

Fresh green grape leaves are ex-
cellent to keep pickles sharp and
free from mold. Wash the leaves
in several waters, and drain until
dry. Cover the pickles over with
them. They exclude the air perfect
ly, keep the vinegar sharp and clear,
and impart a most agreeable flavor
to the pickles.
GRAPE BUTTER.--Wash the grapes
thoroughly and drain dry. Place
over the fire without water, mash
ing them with d wooden spoon.
When the fruit bursts, pass through
a sieve. Return to the fire to each
pound of pulp allow one pound of
sugar, q pint of good cider vinegar
non, each of cloves, cinnamon and
nutmeg. Place the spices in a small
thin bag tied securely. Boil about
20 minutes, or until it looks dry and
sparkling and will jelly. Pour into
small glass jars and cover, first with
a thin piece of tissue paper, then
with larger piece of brown paper
dipped in the white of an egg.
GRAPE JELLY.-This may be made
from grapes in all degrees of ripeness
that from green grapes having
peculiarly delicate flavor and a. fine
color. Pick the grapes from the
stems, wash thoroughly, dry, and
place in kettle, with very little
water (only sufficient to prevent the
grapes from burning should be add a,
ed). Scald Is minutes, mashing
with spoon. Pour off the juice by
straining through a sieve, then strain
though thick flannel bag, let drain
without pressing or squeezing it any
otherwise the jelly will appear
cloudy. Measure the juice and re-
turn to the stove. To each pint of
juice, add pound of sugar, boil 20
minutes, pour into glasses and cover
when cold. This and grape butter
are excellent to garnish meats, and
fowl, game etc.
GRAPE MARMALADE.- is very
delicate made from green grapes.
Proceed in the same manner as for
jelly, but pass the pulp through a
sieve only. To each pint of juice al
low a pound of sugar. Boil until
thick. pour into small glasses, and
cover when cold.
PRESERVED OR CANNED GRAPEs.-
This method will retain the natural,
.appetizing flavor of the grape, and
preserve the form. Stem, wash and
drain perfect grapes, discarding all
soft or unsightly ones. Make a sy-
rup of granulated sugar and water,
lb. of sugar to 2 quarts of water.
Make this in broad, shallow kettle.
Let it boil up briskly, then drop in
enough grapes to just cover the top
of the syrup. Let them remain a
few minutes, sufficiently long to be-
come scalding hot. Skim them out
very carefully, being careful not to
bruise them in the least, and drop
into the hot jar, which should be
washed and wiped dry in readiness.
Proceed in this manner until the jar
is almost full, when fill with the
boiling syrup wipe the rim of the
jar carefully, adjust the rubber, and
screw on the lid. When cold wrap
in paper and place in q cool, dark
place. This method will preserve
the aroma of the grape to wonder
ful degree, which is largely lost in
cooking. 1t is essential to can the
fruit when fresh and to use a variety
that is rich in flavor AS soon as
the grapes are heated through they
should be taken out. By this means
the plump appearance of the grape
as well as its flavor is preserved.
SWEET PICKLED GRAPES. Either
ripe or green grapes may be used.
Make syrup of quart of best ci-
der vinegar, lbs. of sugar, "a OF.
each of cloves, cinnamon, and all
spice to every z lbs of fruit. Wash
and stem the grapes, then proceed
as for preserved grapes.
GRAPE SYRUP.-Wash and drain
ripe juicy grapes. Mash them with
a wooden spoon and allow to stand
in warm place three or four days
pour into a jelly bag and allow to
drain slowly. Measure the juice
and allow. to every pint lbs of SUI
gar. Mix the juice and sugar
thoroughly, place over the fire, and
allow TO just come to boil. Cool,
filter and bottle tying the corks, or
seal them. This syrup made of rich
purple grapes forms a beautiful
mauve coloring for ices, jellies. etc.
1t is also refreshing drink, allow
ing tablespoonful to a glass of ice
water.