The Providence news. (Providence [R.I.]) 1891-1906, 1897-09-20
GapWighn.
Ny Dear DorothY:-

My Dear Dorothy
Your letter was like ray OF sunshine
In a cloudy day. IL was so bright and
breezy in places, but you amused me
when you spoke so despairinSly Of that
mountain of grapes which must be done
up into something" Although there are
a thousand ways TO do them, think
q few will help you out Of your present
didiculty. l am glad that you consult
ed me at once, for OF what use is doc
tor Of cookery If she never has case?
Now, there are grapes and grapes but
] think your Concords are the best all
round variety. Grape jelly is the first
use one thinks OF in relation 10 this de-
iicious fruit, but preserves, marmalade,
sauce and cordial ore also made in large
quantities. I think there are but rev
simple things more appetizing than tel-
Iy. used either with meats, fowls, game.
or plain bread and butter. An excel
lent rule for Jelly was given me once by
a professor OF cookery, and 1 send il 10
you now.
GRAPE JELLY.
Add q half a pint of water to each
quart of grapes. Boil Until the seeds
separate, when bruised with "a spoon.
Strain through a flannel bag without
hard pressure. Put in a long pan one
cup OF sugar for each cup Of juice. Set
in the oven four minutes; add the sugar
to the juice and boil ten minutes. Skim,
and turn into tumblers and set In the
sun. When set" cover with paraffine
paper and put in q cool. dry place.
Another good rule was sent 10 me from
California, the land Of grapes, Cne
might say and as IL gives more exact
measures than the one l have just given
you. l think had better send it along.
GRAPE JELLY, NO. 2.
To every eight pounds of fruit, take
coffeecupful Of water; put them into
porcelain-lined kettle and boil until
quite soft; strain through cloth strain
er; measure the juice; measure and set
aside an equal quantity of granulated
sugar; then boil the juice half an hour;
add the sugar and let il bell five or eight
minutes longer. All jellies TO be good,
such have nearly all the boiling done be-
fore adding the sugar. and fruit that Is
only partially ripe make: the prettiest
colored jellles.
Now, another excellent .'Ly 10 use
grapes is in
GRAPE JAM
Separate the skin and pulp and boil the
pulp sufficiently 70 rub through sieve
all but the seeds. To this add the skin.
and to every pound add three quarters
Of a pound of sugar. Boil until well
cooked, taking care il does not burn.
CANNED GRAPES
are liked by many people, and are to be
served as a relish with meats. To pre-
pare them, carefully pick from the
stems and wash. Remove the skins, put
ting the pulp in one granite-ware ket-
tie and the skins In another. When all
are separated. put the pulps over the
fire and stir constantly, until the seeds
come out clean; then press the mass
through a colander, add the skins,
weigh them. and allow half pound of
sugar TO one pound of grapes. Boil an
hour and a half. put in Jars while hot
and seal. Twenty-Five pounds OF grapes
and twelve and a half pounds of sugar
will fill dozen quart jars.
An excellent drink for both invalids
and we'll people can be easily made from
Concord and wild grapes. Take equai
parts of each, wash thoroughly, pick
over and remove the stems; cook In "a
granite-ware kettle until the skins
burst. then mash and strain. Fill bot
ties TO overnowing. and cork perfectly
tight. Invert the bottles and plunge in
hot sealing wax. When you wish to
use this, put "A little in a tumbler, add
little sugar and dilute 10 taste with
water. This Is equally as refreshing as
raspberry vinegar.
Now, / want to give you few points
on how TO prepare your Jars 10 prevent
their breaking. one good way is to Ill
a large pan with cold water, set the Jar
into It, so that 1t shall be about half COW
cred, and pour into about cup Of hot
preserves. Then remove from the wa
ter before finishing It; be careful that the
cold water reaches higher on the out
side OF the jar than the hot preserve
does on the inside. Always strain your
1elly twice through a flannel cloth. and
pour into tumblers. which have been
boiled I'm hot water fer ten minutes.
Another simple way 20 turn hot pre-
serves .nto a Jar without breaking IL Is
10 put n tablespoon into the Jar and let
the hot mixture run into the bowl OF the
sroon first.
Now. think. with all OF these sug-
eestions. you will he able TO use up the
grapes and have an attractive closet OF
goodies To show Co Johns mother when
she comes over. After you are through.
Let me know how you succeeded. and
whether your nervous system Is wrecked
I'm consequence OF the Jelly making.
Yours culinarily,
COMFORT JONES.
Doctor of Cookery.