San Antonio daily light. [volume] (San Antonio, Tex.) 1886-1907, 1896-10-28
USES OF GRAPES.
Ways in Which This Healthful Fruit May
BE Served and Preserved,

In the Judgment of medical authority
upon the food values of fruits, grapes
are second to none but the STANDARD APP
pie. They are healthful and nourishing,
and should be eaten very freely as long
as they can be procured in good condi-
ton, care being taken to eject the seeds.
Grapes are a Strengthening fruit, and
especially good for delicate persons. 1t
| is we'll to keep dish of the fruit where
it will be tempting, prettily arranged
| in a shallow dish with q 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 a 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 isper-
haps 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 drain
! ing; cover and place them where they
will be heated slowly, stirring frequent
ly to help mash the fruit, as well as to
keep it from scorching. When the
grapes are tender lay large piece of
cheesecloth in a sieve and place the
sieve in large bowl. Pour the cooked
grapes into the cloth and press all the
Juice from the fruit. Measure the
strained JUICE and podr It into the pre-
serving kettle, place it over the fire, and
when the liquid reaches the boiling
point allow it to boil rapidly for 80
minutes. For every pint of juice allow
one pound of granulated sugar. Put the
sugar into a baking pan and place in the
oven. Stir frequently to prevent col
oring. 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
favors 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 a saucepan over the fire and cook
until soft; then rub through a sieve and
reject the seeds. Put juice, pulp and
skins into a preserving kettle, and to
every pint of fruit add one pound of
granulated sugar, and cook until the
juice is 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 con-
sistency with wine or brandy, or, If
liquors are not desired, a little good
vinegar may be used in place of the
wine. Heat the mixture to boiling, turn
into jars, and cover.
10 make canned grapes, wash the
fruit and then separate the pulp from
the skin, putting the pulp into one
saucepan and the skins into a preserv-
ing kettle. Cook the pulp until it Is
soft, and then put it through colander
to remove the seeds. Put the pulp with
skins and allow 11s pounds of sugar to
every four pounds of fruit. Place the
kettle over the fire and heat slowly until
the mixture comes to O boil. Cook five
minutes and turn into heated glass jars
and seal. Grapes cooked in this man.
ner make delicious pies during the win
ter.
To make spiced grapes, wash the
grapes, and after they are taken from
the stems weigh them; pulp them, put
ting the skins into a preserving kettle
and the pulp into smaller vessel. To
the skins add a 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 q colander. Add the strained
pulp to the kettle containing the cook
ing skins. For seven pounds of fruit
allow 31a 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 a muslin bag before putting
them into the fruit. Let the mixture
cook slowly uncovered until the juice
becames thick strip.
To make a grape catsup, remove the
grapes from the stems, weigh five
pounds, and put them into a 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 seive. Rejecting
the seeds, return the strained fruit to
the kettle and add two pounds of 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
cayenne pepper. Put the kettle over the