The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-09-23

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Grapes.
While their value is overestimated by
many enthusiastic lovers of the grape
they certainly should rank high as ont
of the most valuable of our fruits. They
held an intermediate place between two
fruit groups--the flavor fruits and food
fruits The amount of nutrient they
contain varies much. according to the
variety Some contain more water than
others, while the amount of sugar found
in the juices varies greatly-being as low
as 10 per cent in the poorer kinds and
running as high as 30 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 flavor 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 it is a blood maker
Its sub-acid properties make it very
pleasant as we'll as valuable addition 20
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 in sur
ficient quantities they are mildly TAXA
tive and diuretic, while at the same time
they exercise remedial action in certain
conditions of the body which indicate an
kcesS of acid.
Remember that the pulp of the grape
must not be swallowed entire, but dis
solved and that they lose their anti
scorbutic property when dried, preserved
or subjected to long cooking Therefore
in preparing grape juice expose II TO the
heat only long enough to thoroughly
sterilize or kill the germs of fermenta-
ton. 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 con-
tain, normally, sufficient acid to enable
the bile and pancreatic juice to change
them into an emulsion. The acid of the
fruit supplies the element lacking and
thus forms a digestion aiding combi-
nation.
CANNED GRAPES.
Wash the grapes carefully to free
from dust and insects and drain dry
Squeeze the pulp from the skins. place
in the preserving kettle and boil until
the seeds begin to loosen. Have the
skins boiling in a separate kettle with
a little water being careful not to allow
too much water. When the pulp is
ready put 1t through a sieve and add
the skins if they are tender; they re-
ouire a good deal of cooking, as they
are tough; add the water in which the
skins were cooked. Place all in the pre-
serving kettle after first measuring in
quart glass jar and to each jar OF
the pulp and skins add one coffee cup
full of 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
sufficient and give a SITTER jelly; sim
mer slowly for a few minutes until the
seeds are freed from the pulp, remove
from the fire and place the pulp in
jelly bag and allow all the juice TO
drain out; do not squeeze the bag, as
this will cloud the jelly. Measure the
Juice and for each pint allow one pint
or 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 cool oven,
stir frequently for 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, skim
ming carefully: remove from the fire
and place in Jelly glasses which have
been thoroughly steriiized, stand away
and cover with a thin piece of cheese
cloth until perfectly cold, pour over a
thin covering of melted paraffine. or If
thick white paper dipped in the white
of egg or brandy over the top of each
glass and put on the covers. Keep in
q 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 it to come
to the boil and skim. To each cup Of
Juice add one cup of heated sugar, boil
20 minutes; pour into glasses. When
cold. seal Many dainty colors may be
obtained by taking the grapes in the
different stages of ripening.
INTERVIEWED GRAPE JUICE
Place in a preserving kettle one peck
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 cheesecloth. put the Juice
in kettle and to each quart of juice
add one-third of a cuDful of best cane
sugar. Heat the juice and stir to dis