The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-09-20
GRAPES

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Chicago.
GRAPES.
While their value is oyerestimated by
many enthusiastic lovers of the grape.
| they certainly should rank his as one
Of the most valuable of our fruits. They
hold an intermediate place between two
| fruit groups-the fiavor-fruits and food
! fruits. The amount of nutrient they con-
/ tain varies much, according TO the va
riety. Some contain more water than
/ others. while the amount OF sugar found
| IN the juices varies greatly-beins as low
as 10 per cent in the poorer kinds and
running as high as IS per cent in the
richer varieties There is a large amount
| of waste matter if we include the seeds
and skins Both of these, however.
| should be rejected when the grape is
eaten raw; when the grapes are cooked
and the pulp pressed through a sieve
there is less waste and more favor when
the skins are left on the grape.
The acid of grape is chiefly tartaric,
part of which is combined with potash,
! lime and magnesia- Grape juice by in
Producing organic acids improves the
quality OF the blood and so far justifies
the claim that ii is blood maker.
Its sub-acid properties make it very
pleasant as well as valuable addition 10
the diet and persons suffering from the
disorders liable to arise from too seden-
tary habits will find the juice Of raw
grapes most beneficial Taken nsuf-
ficient quantities they are mildly laxative
and diuretic. while at the same time they
exercise remedial action in certain condi-
tons OF the body which indicate an ex-
cess OF acid.
Remember that the pulp OF the grape
must not be swallowed entire, but dis
solved. and that they lose their anti-scor-
butte property when dried, preserved or
subjected to long cooking. Therefore in
preparing grape Juice expose II to the
heat only long enough to thoroughly ster-
ilize or kill the germs of fermentation.
The desire to eat grape jelly and jam
with certain strong meats is one TO be
INDUCED with good results. Roast duck.
turkey. goose. pork. etc. contain neutral
fats-those which do not contain. normal
ly. sufficient acid to enable tbe bile and
emulsion. The acid of the fruit supplies
the element lacking and thus forms a
"digestion-aiding combination.
Canned Grapes.
Wash the grapes carefully to free from
dust and insects and drain dry. Squeeze
the pulp from the skins. place in the pre-
serving kettle and bol until the seeds
begin to loosen. have the skins boiling
in a separate kettle with q little water.
being careful not to allow too much
water. When the pulp is ready put it
through a sieve and add the skins IL they
are tender; they require a good deal OF
cooking. as they are tough add the water
in which the skins were cooked. Place
all In the preserving kettle after first
measuring in a quart glass jar and 70
each jar of the pulp and skins add one
coffee cupful Of the best cane sugar; boil
until thick and can in the usual way.
Grape Jelly.
Wash and mash the grapes and place in
the preserving kettle without water. as
the juice from the grapes will be suf-
icient and give a SITTER jelly; simmer
slowly for few minutes until the seeds
are freed from the pulp, remove from the
fire and place the pulp in a jelly bag and
allow ali the juice 10 drain out; do not
squeeze the bag, as this will cloud the
jelly. Measure the juice and for each pint
allow one pint OF the best cane graduated
sugar. Put the juice in the preserving
kettle over the fire and at the same time
place the sugar in a large tin pan in a
cool oven. stir frequently fer ten minutes,
during which time allow the Juice TO boil
hard: at the end OF this time take the
sugar from the oven and add it TO the
Juice. boil all rapidly for ten minutes,
skimming carefully; remove from the fire
and place in jelly glasses which have been
thoroughly sterilized. stand away and
cover with q thin piece OF cheeseloth un-
til perfectly cold. pour over a thin COW
ering Of melted paraffine, or If this is not
at hand. place a piece of thick white
paper dipped in the white Of egg or
brandy over the top Of each glass and put
on the covers. Keep in cool. dry place.
Green Grape Jelly.
Wash carefully grapes that are just
turning. pick them from the stems. place
in the preserving kettle and add one cup
OF water TO eight pounds of fruit. Simmer
slowly until soft Mash and place in a
cheesecloth bag without squeezing, place
the juice in the kettle and return TO the
fire, allow IL 10 come 10 the bell and skim.
To each cup OF Juice add one cup Of
heated sugar: boil twenty minuss; pour
into glasses. Wen cold seal Many |
dainty colors may be obtained by taking |
the grapes in the different stages of rip |
ening.
Unfermented Grape Juice.
Place IA preserving kettle one peek OF |
grapes which have been carefully picked |
over. washed and taken from the stems |
Almost cover with cold water and heat /
slowly, MASKING them little. until all the /
Juice is freed from the skins and pulp. /
Strain through a jelly bag made Of /
cheesecioth. put the juice in a kettle and |
TO each quart Of juice add one-third Of !
q ouPtul OF best cane sugar. Heat the /