The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-10-01

then squeeze the skins and pulp over a
separate kettle. as this Juice will not
be so clear and will need a second
straining and separate boiling. Boil the
liquid for half an hour. then bottle,
cork tightly, pour paraffine or sealing
wax over them and keep where it is
cool, dark and dry. This can be made
without sugar if it can be kept IN
very cool place, otherwise it Will be
safer to add cup of sugar to every
quart Of juice.
TO KEEP GRAPES FRESH.
The following method has been used
with perfect success by those who have
their own vines and is worth trying at
least. Allow the grapes to remain on
the vines as long as possible without
their freezing. Select a cool, dry day
for gathering them. Handle them en-
tirely by the stems to avoid bruising
them and cut leaf and stem as long as
possible. Pick over carefully, rejecting
| all oyer-ripe imperfect punches. Pack
as soon as gathered. New, wooden
| cheese boxes with close fitting lids are
the best for packing, but heavy paste
board boxes, without a break, will ans
wer nicely. Get a supply of dry cork
dust from the drug store: this is easily
obtained and inexpensive. and is q
| non-conductor of heat and will keep the
grapes dry and in perfect condition Put
a laver of the cork in the boxes. fhen
lay in the grapes carefully, not allowing
the grapes to touch one another. Cover
we'll with the cork dust and add another
| layer of grapes, and continue in this
| way until the box is full Put on the
covers and fasten down securely and
/ put the boxes in a dry. cool place and
they will keep for months
CANNED GRAPES.
Grapes are not canned entire on ac-
! count of their objectional seeds. II
YOU desire them for a sauce to serve
with rich fatty meat like roast pork or
/ = aac
grapes, if you can get them; ripe grapes
are nicer for other meats. Stem the
grapes. wash and drain them, then pulp.
putting the skins in one earthen crock
| and pulp into another. Place the crooks
| in vessels of hot water and heat slowly.
! Stir the pulp frequently, with wooden
spoon, to separate the seeds Now rub
the pulp through a cOlander to remove
| the seeds: put it into a preserving ket-
tie with the skins and allow half a
pound of sugar to each quart of the
pulp and skin, if ripe grapes, and lit
tie more for the green grapes. unless
| YOU like very tart sauce Boil the
whole until the skins are tender, then
can and seal.
GRAPE JELLY.
Wild grapes that have just commenced
| to turn are the incest for jelly but Gull
tivated grapes which are just beginning
to ripen make a delicious and beautiful
| Jelly If too ripe your jelly will not be
firm while it will be dark colored. Wash
the grapes, stem them; put into a stone
crock or porcelain-lined kettle and
mash them until broken. Then heat
slowly until all the juice is drawn out.
Turn into cheesecloth jelly bags and
hang up to drain. do not squeeze until
the Juice ceases to drip. then squeeze
the pulp remaining in the bags over
another kettle Allow pint of sugar to
pint of Juice. Heat the sugar in oven,
1 while the juice is boiling. Boil it ten
minutes Swimming until clear: then add
the sugar and boil ten minutes longer
Ginning it from time it begins to boil
hard). If your fruit is in proper state
for jelly-naaking twenty minutes rapid
boiling will make a clear, firm, but
"quivery' jelly. Boiling it too long will
darken it and it will not be so delicate
in flavor.
CANNED GREEN GRAPES.
Stem the grapes wash and drain. Pacl
the grapes in sterilized glass Jars shak-
ing them down we'll Make syrup of su.
gar and water one and a half pounds OF
for five quarts of grapes. Pour the Syrul
over the grapes. allowing all the air bub
bles to escape. then lay the lids loosely or
the Jars: put a thin board in a large BOILER
stand the Jars this. nearly cover th'
Jars with hot water. put the lid on tbs
boiler and cook the fruit for Is minutes
, Their screw the lids down tightly and lei
them stand where draft will not strike thl
Jars until cool; try the lids, Tightening
them if they require it.
SpICED GRAPES.
Stem, wash and drain the grapes, masl
and cook sufficiently to strain out tn
seeds and skins. rub through a colande-
To eight pounds of grapes allow foul
pounds of sugar, one quart OF vinegar anf
: taste Simmer until it is smooth and quit
I thicl--
D Inquiries Answered.