The Portland daily press., 1896-09-19
THEHoME.
Concerning Grapes.

oto WouorOus pOSsl Dlll6leS en-
ciofed within the purple and ruby tinted
grape, II the housewife possesses the art
Oh evolving them. Appetizing and de-
llolons as are various compounds Of
grapes, the fruit possesses a property
which Is serious drawback to Its USE
namely. capitalization. Sharp crystals
are apt to form in canned grapes, and
more than likely to appear in grape jelly.
Grapes are not reliable for jelly, and
this fact, added to the liability to orys-
tallize caused me to give up their use
for jelly until an accomplished house.
wife impaired secret, simple and sure,
which proved of great value-the ad-
dition of sonr apple juice, not CONNER
cial cider. Appls juice has little or no
Inherent favor, effectually prevents crys-
tallization, and the jelly is sure to come.
Grape Jelly.-Gather the grapes before
they are ripe, pick from the stems, heat
and crush them; then boil until broken
and soft, and Place in jelly bag, under
weight. to express the juice. Add a
teacupful of apple juice to two teacup-
fuls of grape juice and boil briskly twsn-
ty minutes, skimminR frequently, while
three teacupfuls Of granulated sugar is
heating in hot oven. Watch the sugar
that 1t does not become scorched. Boil
gently five minutes after the boiling
point is again reached, or until the mix
ture jellies. which it will do quicker on
a dry. sunny day than on cloudy damp
one.
Grape Marmalade. Cook tha crap es in
very little water until tho skins are
very tender. Whom cool, rub skins and
pulp through a. fine colander Wash the
Kettle. return the pulp, add an equal
measure OF sugar and cook ten or fifteen
minutes.
Grape PreserveA Pulp the grapes, rub
pulp through a oollander to extract the
seeds, put skins and juice in kettle
and cook slowly until the skins are ten
der then. while still boiling, add three
fourths as much sugar, and set the kettle
where the contents will keep very hot,
but will not boil. In fifteen minutes, or
when the sugar il all dissolved and
mixed we'll with the fruit BY gentle STIR
ring, put into pint oaus and screw the
covers down Immediately.
Grape Catsup. Cook six pounds of ripe
grapes in very little wafer, strain (or
rather rub through q coilanderl, add
three pounds of sugar, two teacupfuls
of vinegar, tablespoonful each of cloves
cinnamon, extract of lemon and salt;
boil until thick enough to run readily
from wide-mouthod bottle and hermeti-
oally seal.
Spiced Grapes. Pulp seven pounds Of
grapes, and cook until the seeds can be
removed by sieve, put into the kettle,
add five poun ds OF good brown sugar, a
quart of vinegar, tablespoonful Of
cloves, three of cinnamon, add the skins
and cook an hour or longer if wanted
to be very thick.
Crystallizsd Grapes. dip clusters of
ripe grapes in the we'll beaten white of
an egg, to which has been added a little
cold water; roll each cluster in pulver-
lied sugar, lift and dry a few seconds.
roll again, and place on oiled paper to
dry. Keep in cool dry place until
servsd; then arrange tho clusters on
glass dish garnished with grape leaves.
CaDdied Grapes.-Make a syrup of two
pounds of sugar and teaoupful of water
boil, stirring frequently until signs of
granting appear remove from the firs and
stir until grains or crystals appear on
the spoon; then drop in stemped grapes,
ct lie in the syrup two minutes, skim
out, place upon sieve over paper and
shake five of eight minutes; turn out
upon platter and dry in sunny win
dow. This quantity of sugar will candy
two quarts of grapes.
Craze Pie Stem the grapes, cook in
little water then put into fruit press
Or. Lacking this, when sufficiently
,ool squeeze through thin cloth strain
sr, return to the kettle. sweeten to taste,
add pinch of salt and thioken with
,ornstarch to the consistency of oustnrd.
Pour this into baked cr.st, cover with
! merinRue, brown in the oven and use |
The same day.
Grape Shortcake. e.-Make soft batter |
with rich butrermilk, soda, -four and |
llICl0 E6lG, Udk0 III TWO 6nailOW pl0 |
jins, or in one deep one, spreading butter |
the layers SO that the cake when |
lone can be readily separated into two |
PARTS. Place between the layers stewed |
'ich grape sauce with the seeds removed. !
Grapes pulped, rejecting the skins,
veil seasoned with powdered sugar are |
ometimes served at ten parties. White,
'uby and purple grapes arranged in a
handsome fruit dish are more attractive |
ian served separately.
There are divers meth DDS of keeping |
,rapes. They are preserved in good CON-
lition packed with alteYnat layers of |
,ilu-dried bran. Each stem may be |
ipped in wax; and when they have
sweat" two or three days, they are
,aoked with cotton batting between the |
ayers. White paper Is also used in
lace of batting.
As nicely preserved grapes as I ever
to wero kept until spring by spreading
hem on paper ON the floor of an unused
partment underneath which there