The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-09-14
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: The H0USEH0LD|
USES OF GRAPES.
Ways I'm Which This Healthful Fruit
May Be Served and Preserved.

| ity upon the food value of fruits,
grapes are second to none but the
standard apple. They are healthful
and nourishing, and should be eaten
very freely as long as they cen be
procured in good condition, care being
taken to eject the seeds Grapes are
strengthening fruit, and especially
good for delicate persons 1t is we'll
to keep a dish of the fruit where 1t
will be tempting, prettily arranged in
a shallow dish with a few asters,
sprays of golden rod, or other hardy
flowers stuck here and there, and
grapes will be an ornament for any
room. Grapes should always be
washed before being served, and for
the table little cracked Ice should
be sprinkled over them.
Wild grapes make the best favored
| jelly, being tart and pungent Among
the cultivated grapes the Isabella is
perhaps the best variety to use. Grapes
are best for jelly when not too ripe
To make the jelly, free the grapes
from stems and leaves: wash and put
them into a preserving kettle without
draining; cover and place them where
they will be heated slowly, stirring fire.
quently to help mash the fruit, as well
as to keep it from scorching When
the grapes are tender lay a large piece
of cheesecloth in a sieve and place the
sieve in a large bowl
Pour the cooked grapes into the
| cloth and press all the juice from the
fruit. Measure the strained Juice and
pour 1t into the preserving kettle, place
1t over the fire. and when the LIQUID
reaches the boiling point allow it to boil
rapidly for thirty minutes For every
pint Of juice allow one pound of gran
ulated sugar. Put the sugar into a
baking pan and place in the oven. Stir
frequently to prevent coloring. When
the grape juice has boiled the required
length Of time gradually turn in the
heated sugar, stirring all the while
until the sugar is all dissolved. Take
the kettle from the fire and turn the
liquid jelly into heated glasses, and,
when cold, cover.
Jelly of two colors and different
fiavors may be made with the same
grapes by separating the pulp and skin
of the fruit and cooking each one by
itself. A dark, rich-looking jelly will
be formed by the skins, and the pulp
will make a light, amber-colored jelly.
For grape preserves, remove the pulp
from the skins by pressing it out with
the thumb and finger. Put the pulp
into saucepan over the fire and cook
until soft; then rub through q sieve
and reject the seeds Put juice, pulp
and skins into preserving kettle, and
to every pint of fruit add one pound
of granulated sugar, and cook until the
| juice is a thick syrup when cold.
| An excellent grape sauce Is made as
| follows: Cook the grapes until the
seeds can be separated from the skin
and pulp. Measure the stewed grapes,
and to every quart allow one teaspoon
| full of cinnamon, the same of mace,
half the quantity Of cloves, and one
| pound Of sugar. Thin to the proper
consistency with wine or brandy, or,
| If liquors are not desired, little good
vinegar may be used in place Of the
wine Heat the mixture to boiling,
| turn into Jars, and cover.
To make canned grapes, wash the
| fruit and then separate the pulp from
| the skin, putting the pulp into one
saucepan and she skins into preserv-
ing kettle Cook the pulp until 1t Is
soft, and then put it through col
ander to remove the seeds. Put the
| pulp with the skins and allow one and
one-half pounds of sugar to every four
pounds of fruit. Place the kettle over
the fire and heat slowly until the
mixture comes to a boil. Cook five
minutes and turn into heated glass
jars and seal. Grapes cooked in this
manner make delicious pies during the
j winter.
To make spiced grapes, wash the
grapes, and after they are taken from
the stems weigh them; pulp them, put
ting the skins into preserving ket-
tie and the pulp into a smaller vessel.
| To the skins add little water, cover
the kettle and let them simmer over
the back Of the range. Put the pulp
over the fire and cook until the seeds
| can be separated from the pulp by
/ pressing through a colander. Add the
strained pulp to the kettle containing
| the cooking skins. For seven pounds
of fruit allow three and one-half
| pounds of brown sugar, one pint of
| vinegar, two ounces Of stick cinnamon,
the same amount of allspice and one
ounce of whole cloves. Tie the spices
in muslin bag before putting them
| into the fruit. Let the mixture cook
slowly uncovered until the juice be-
/ comes a thick syrup.
To make a grape catsup, remove the
grapes from the stems, weigh five
pounds and put them into q preserving
| kettle with two cups of water Cover
| and cook over a moderate fire until the
skins are soft and may be rubbed
| through a coarse wire sieve Rejecting
! the seeds, return the strained fruit to
| the Kettle anu duu lWO pOulluS VI sugar,
| one pint of vinegar, one tablespoonful
each of ground cloves, cinnamon, all
| spice and white pepper, half table
! spoonful of salt and a suspicion of cay
enne pepper, Put the kettle over
! the fire and let the mixture cook slowly
until 1t thickens.
A very nice sherbet may be made with
the juice from grapes. Put into q
saucepan one pound of sugar, one quart
| Of and tha thin Ua11OyU T~in6 Of
one lemon. Place the pan over the fire
and cook five minutes; then add one
tablespoonful Of gelatine that has been
| soaking In a gill of cold water for an
hour. When the gelatine is dissolved
! take the pan from the fire and strain
into some large earthen vessel where
one and one-half pints of grape juice
has been previously strained. The juice
can be taken from any good-f1avored
grape by pressing the fruit in a small
| vegetable strainer.f When the liquid
mixture becomes cold put it into an ice
cream freezer and freeze. Just before
the beaten is taken out add the white
! of one egg beaten to a froth, with one
tablespoonful of powdered sugar. Take
out the beaten. cover the freezer close
ly and repack. It should stand from
one to two hours before serving.
A simple receipt for making grape
wine is this: Put twenty pounds Of very
ripe, fresh picked, clean grapes into
a stone Jar, and on them four quarts
of boiling water. When the water gets
cool mash the grapes with a wooden
mallet; cover the jar with a cloth and
let 1t stand for three days; then press
out the juice, and to 1t add eight pounds
of sugar. After this has stood one week
strain into demijohns and cork tightly
| When the fermentation is complete,
strain 1t again. bottle and cork tightly,