Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-08-25
GOOD GRAPE SWEETS
TIMELY RECIPES FOR FRUIT NOW
GETTING PLENTIFUL.
CObbler Properly Made a Real Ann
brOsia-Baked Dumplings, Rolls
and Jellies.
Written for The Evening Star.

peSt OF ali renSneS IOr game anu white
meats. Choose grapes full-colored, but
not too ripe, black and white ones in equal
quantity, wash the punches very well. then
clip off the sound berries in little clusters,
leaving short stems as possible without
breaking the skin. Pack the clusters in a
glass jar in inch-thick layers alternately
black and white, cover each layer as put in
with granulated sugar well shaken down
and strew it thckly over the top with
cloves, ginger, nutmeg and dried orange
peel powdered and well mixed in equal
quantities. An ounce of each is enough for
half gallon jar. Strew two or three whole
blackpepper corns over the layers of sea-
soning, and at the top add two pods of the
tiny real cayenne When the jar is full
cover the fruit with good whisky or brandy,
let stand six hours and fill up again. The
fruit will absorb about half the first filling.
Lay paratfine paper over the top and screw
on the lid, though sealing is not necessary
the spirit prevents fermentation.
Grape cobbler properly made is a dish
for the gods Very ripe black grapes are
best for 1t. Wash them twice, on the
punches and after picking. Line deep pie
dish with half-inch crust, the best you can
make, put in the grapes, with all the sugar
that will lie between them, heaping the
fruit a little in the middle. Put on the top
crust, cut cross-slits in the middle and fold
back the corners to leave open square.
Set the dish in a quick oven and while your
pie bakes make a sauce, using half cup
of butter, one cup of sugar and one table,
spoonful boiling water. Stir well over hot
water and flavor with lemon juice, claret
or grated nutmeg, according to taste. When
the pie is nearly done take it out pour in
the sauce through the opening in the crust,
return it to the oven. Do not overbake it,
but keep it hot until ready to serve.
Delicious Dessert.
Grape roll is a close second to the cob
bier. Stew the picked grapes with half
their own weight of sugar, and only wafer
enough to save from scorching. Let them
cool. For baked roll make dough of two
eggs, one cup of milk, one-half cup of lard
or butter and one pint of sifted flour 1t
should be just stiff enough to roll. If too
soft work in more flour Roll 1t out n
long ovalS spread the upper surface OF
them thickly with stewed grapes, roll up,
pinch the ends WELL and lay in buttered
Dish. Set the dish to bake, and twice IN
the course of the baking pour over the rolls
a sauce of butter and sugar, mixed with
boiling water or hot ciaret. Serve the rolls
with the same sauce, only richer, and
favored with nutmeg or lemon peel.
For baked dumpings, roll the same crust
into rounds, pinch the rounds up in cup
shape, set them around a pan, then FIJI
them with the stewed grapes, and bake
with sauce the same as the roll. For
boiled roll dumplings make good puff
paste roll out and fill, then fasten securely
in Toured cloth and steam for two hours
or plunge in full boiling water and keep it
boiling all the time. Sauce for boiled things
ought to be very rich-all butter and sugar,
with havoring of wine whisky, nutmeg
and lemon peel. Where spirits are not APP
proved, grape juice or lemon juice can
take the place. The sauce must not boil
outright but be mixed in an earthen vessel
set over boiling water and stirred hard for
at least ten minutes.
An OId-Tfme Dish.
Grape pudding, either boiled or baked, ap
peals with peculiar force to old-fashioned
palates. Delaware grapes are best for it.
Wash. pick and -four well before putting
into batter. A heaping pint of picked
grapes makes fair-sized pudding. For the
batter beat four eggs very light, whites and
yolkS separate. mix smoothly with the
yolks half a pint of milk and one pint of
flour sifted twice. Add half cup of butter
beaten to a cream and last of all the
whites of egg, stirring them in with long.
swift strokes all the same way. The
grapes go in at the very last and the bag or
the pan ought to be ready before they are
adGed. Boil the pudding three hours and
serve with the richest possible wine sauce.
For baked pudding half the white of egg
may be kept and turned into meringue.
Serve with he same rich sauce. If grape
Juice is used in it instead of wine. let it be
froll black grapes, SO as to have good color.
Grape jelly is not to be despised, either
for Sunday night teas for a cheap des-
sert. To make it. mash a pint of picked
grapes pour a quart of boiling water over
them, and let stand till cold. Strain off the
liquid, add to it half packet of patent
gelatine dissolved in as little water as pos
sible, three cups of sugar and the juice and
rind of a lemon. Bring to a boil, SKIM
strain and set on ice till wanted. Serve in
glass bowl with or without whipped cream.
For evening entertainments the effect is
E.uch enhanced if the mount Is Sarnished
with fresh grape leaves ard very small
punches Wreathed about the base.
A Punch Bowl Filler.
For grape cup pour half pint of lime
juice, a quart of weak green tea and a
quart of grape juice upon a pound of lump
sugar, stir well until the sugar dissolves,
then add a big lump of ice, and let stand
fifteen minutes. Fill the glasses three parts
FULL and dash each with seltZer as it is
served. By adding the juice of three Or
aNges and half pint of rum and brandy
the grape cup becomes fine grape punch.
First Preference in Fall Millinery.
From tie Millinery Trade Review.
So far the preference has been for cloth
finished felts, blocked shapes, or plateaux
in one other of the fashionable light
browns or neutral grays. Velvet takes first
rank among materials for covering shapes
but milliners here are not restricting their
orders for this fabric to plain and glaces;
ticular attention. In some of these the ribs
are of cut pile, other lines are more after
the pattern of ferries, only with the rib
much more decided than usual in ferries,
the texture being very soft and thick and
yet light.
The styles of bows adopted are particu-
larly suited to the exhibition Of buckles. |
One long and narrow may secure the loops
OF ribbon velvet of a bow placed under the |
brim of hat tilted upon the left side, |
while square and oval buckles are placed |
in the center of fiat bows made of several |
loops only. Hats tilted in this way have |
often beret-shaped crowns lying very fiat, |
when outside trimming is unnecessary, and |
the under side receives it all-namely, a |
demi-Amazon, plume of cocks feathers, |
or merely a bow and buckle. But when the |
hat or toque is not turned up only has |
the brim lifted slightly one side some |
portion of the trimming is often placed n |
the brim at the right, but not SO as to |
come over it's edge, is frequently the |
case with the feather or feathers adjoining |
the left side.
Fall Models in WOmen's Headgear.
From the Millinery Trade Review.