The Savannah morning news., 1900-08-26
GOOD GRAPE SWEETS.
Recipes for Spiced Grapes, Grape
Cup and Grape DumpIings.

At this season of the year house
mothers cannot do better than try a few
grape goodies. For instance spiced
grapes the best of all relishes for game
and white meats. Choose grapes full
colored but not too ripe, black and white
cnes in equal quantity. wash the punches
very well, then clip off the sound berries
IN little clusters, leaving as 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 granu-
lated sugar well shaken down, and strew
i, thickly 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 a gallon
jar. Strew two or three whole black pep
percorns over the layers of seasoning,
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 fill
ing. Lay paraffine paper over the top,
and screw on the lid though sealing Is
not necessary-the spirit prevents fer
mentatiou.
Grape Cobbler properly made is dish
fer tie gods. Very ripe black crap s are
ht7t AOI II. w ASH Lntm LWlCe-On the
lunches and after picking. Line a deep
Eie-dish with half inch crust, the best
you can make, put in the grapes, with
all the sugar that will lie between them.
heaTirg the fruit a little in the middle.
Put on the top Gust, cut cross-slits in
the mi die ana fold back the corners 10
leave an open square. Set the dish in a
quick oven and while your pie bakes make
sauce, using half cup of butter. one
cup Of sugar, and one tablespoonful boil
Ing water. Stir we'll over hct water, and
favor 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 1t 10 the oven, do not overbake,
hut keep 1t hot until ready to serve.
Grape Roll is a close second TO the cob
bier Stew the picked grapes with half
their cwn weight OF sugar. and only wa
ter enough to save from scorchng. Let
them ccol. For Taxed roll make a dough
of two eggs. one cup of milk, enc half cup
Of lard or butter, and one Pint cf sifled
flour. 1t should lie just stiff enough to
roll. If 100 soft work in more -four Roll
II out in long ovals spread the upper
surface OF them thickiy with stewed
grapes. roll up. pinch the enes well. and
lay in a butlereA dish. Set the dish 10
bake. and twice In the course of the bak-
! pour over the rolls sauce or Dutt.r
and sugar mixed with boiling water. or
hot claret. Serve he rolls wi the same
sauce. only richer and favored with nut
meg or lemon rel.
For baked dumplings, roll the same
crust into rounds pinch the rounds up in
cup shape SGT them around a pan, then
ni them with the ssewed grapes. and
bake with sauce the same as the roll
For boiled roll or dumpiings make good
pun paste roll out and MI. then fasten
securely In a Toured cloth and steam for
two hours. or plunge In full-boiling water
and keep II boiling all the time Sauce
for boiled things ought 60 be very rich
all butter and sugar. with hayorinE %
wine or whisky, nutmeg ana lemon peel
Where spirits are not approved. grape
Juice. or lemon Juice can take The place
The eauce mus not boil outright, but be
mixed in 80 earthen vessel SET over boil
ing water ana stirred hard for az Least
Ten minutes
Grape pudding. either boiled Or baked.
appeals With peculiar force 70 old-fash.