Evening star., 1903-09-26
Table and Kitchen.
Grapes Canned, Jellied and Au Nature.

most valuable of our fruits. They hold an
intermediate place between two fruit groups
the flavOr-fruits and food-frutts. The
amount of nutrition they contain varies
much, according to the variety. Some con-
tain more water than others. while the
amount of sugar found in the juices varies
greatly-belng as low as 10 per cent In the
poorer kinds and running as high as 0O per
cent in the richer varieties. There Is q
large amount of waste matter If we include
the seeds and skins Both Of these, how
ever. 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 introducing or
ganic acids. improves the quality of the
blood and so far justities the claim that it
is a blood maker.
Its sub-acid properties make it very
pleasant as well as valuable addition to the
diet and persons suffering from the disor-
ders liable to arise from too sedentary
habits will find the juice of raw grapes most
beneficial. Taken in sufficient quantities
they are mildly laxative and diuretic, while
at the same time they exercise remedial
ton In certain conditions of the body which
indicate an excess of acid.
Remember that the pulp of the grape must
not be swallowed entire, but dissolved, and
that they lose their anti-scorbuti property
when dried, preserved or subjected to long
cooking. Therefore in preparing grape
juice expose 1t to the heat only long
enough to thoroughly sterilize 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 re-
suits. Roast duck, turkey, goose, pork, etc,
contain neutral fats-those which do not
contain, normally, sufficient acid to enable
md ,,I~1
them into an emulsion. The acid of the
fruit supplies the element lacking and thus
forms "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 boil until the seeds begin
to loosen Have the skins boiling in a sep
arate kettle with little water. being care
ful 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-
Qulre a good deal of cooking, 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 to each jar of the pulp and skins
add one coffee cupful of best cane sugar;
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 sitter Jelly; simmer slowly for 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
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 granulated sugar. Put the Juice
In the preserving kettle over the fire and at
the same time place the sugar in a large
TN 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 1t 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 thin piece of cheesecloth until per-
fectly cold. pour over a thin covering of
melted paraffine, or if this Is not at hand
place piece of thick white paper dipped in
the white of an egg or brandy over the top
or each glass and put on the covers. Keep
In cool dry place.
Green Grape Jelly.
Wash carefully grapes that are just turn
ing, pick them from the stems place in the
preserving kettle and add one cup of water
to eight pounds of fruit. Simmer slowly un-
TIL 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
twenty minutes; pour into glasses. When
cold seal. Many dainty colors may be OBJ
tanned by taking the grapes in the different
stages of ripenng.
Unfermented Grape Juice.
Place in 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, mashing them a little until all the
juice is freed from the skins and pulp.
Strain through jelly bag made of cheese
cloth, put the juice In a kettle and to each
quart Of juice add one-third Of a cupful of
best cane sugar. Heat the juice and stir
to dissolve the sugar, boil five minutes
bottle and seal.
Grape Cordial.
To one quart Of ripe grape juice add one
and a half pounds of white sugar and one
tablespoonful of cinnamon Simmer for
half an hour. Bottle and seal while not.
Grape Wine
Wash and pick over the grapes with care
drain and mash carefully so as not to mash
the seeds; strain through a jelly bag and
let stand until 1t begins to ferment then to
every rour quarts of juice add one quart OF
water and three pounds of the best cane
sugar. Allow to ferment for one week.
carefully skimming each day. Put into a
cask allow to stand open for one or two
days and then seal up. Do not bottle for
five months.
Grape Ice.
Mash to pulp four pounds of ripe Con-
cord grapes and pour over while hot a
syrup made OF one and a half pounds OF
sugar and one pint of water which has
been brought to the boiling point. Allow IT
to stand for one hour. and then rub through
a sieve. add the juice of one lemon and
freeze. When partly frozen add the whites
of two eggs. beaten stiff with two table
spoonfuls of powdered sugar. Mix in thor
oughly and finish freezing. Then pack and
set away for two hours.
Jellied Grapes.
Wash stem drain two cupfuls of
grapes and place in a deep dish. scatter
among them a half cupful Of boiled rice,
which has been cooked in the Chinese man.
ner. and half cupful Of sugar; pour over
them half a cupful of water, cover closely
and bake two hours in a slow oven Serve
With