Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-08-29
THE LUSCIOUS ] GRAPE
Seven Recipes Given for Cook
ing It.
DELICIOUS DESSERT
SWEETS AND PICKLES ALL
FOUND RIGHT.
Unfermented Juice and Uses to
Which It May Be
Put.
Written for The Evening Star.

No fruit comes at better season Tor
preserving than the grape. 1t does not
ripen until most of the other summer fruit
is gone. To be sure, the unrpe grapes must
be plucked during the late summer, but
these are used for one or two receipts only
Green Grape Jelly-For this delicious
sweet the ordinary wild or fox grapes are
the best. They will usually be found grow
ing by the roadside If plucked before they
begin to color, they will make an exquisite
green jelly of quite different flavor from
that which is obtained by using them when
partly ripe, in which state they are light
pink and produce jelly of that color. In
either case the process is the same
Strip the grapes from the stems and
place them in a large earthen jar. Stand
this in a larger vessel containing water.
Place over the fire. and as the grapes be-
gin to soften stir them from time to time
with wooden spoon. Do not hasten TINS
part of the work. but let them STAND ana
steam until thoroughly crushed. process
which often require several hours. When
we'll broken. place the grapes In flannel
jelly bag and let drip without squeezing
until all the juice is well extracted.A Meas
ure and for every pint 'allow one and a
half pounds of good graduated sugar. Put
the juice in preserving kettle ana put
the sugar on platters. Stand the sugar IN
the oven to heat, and place the juice over
the nTo. Let Doll twenty AHAueCS anu
skim carefully from time to time. Then
turn in the hot sugar and let boil up once.
Remove from the fire Immediately and turn
into jelly glasses while hot. Let stand I'M
covered until firm, then cover the top or
the jelly with melted parafine or paper
dipped in alcohol. Cover the glasses and
store in a clean place.
Ripe Grape Jelly-For this purpose wild
grapes are perhaps, the best of all, but the
Catawbas yield a jelly of peculiarly beautf-
full color and delicious flavor, and any good
sort can be used. Proceed exactly as
directed for wild grape jelly, using l pound
of sugar to l pint of juice in place of 1k
pounds.
Grape Marmalade-Choose ripe grapes of
any familiar kind, and place them in the
preserving kettle with just enough water to
prevent their burning. Cook slowly at the
side of the stove until they are we'll broken
and mashed. Then press through a sieve
and measure the pulp. For each pine allow
half pound of sugar. Place the grape pulp
over the fire, let boil for twenty minutes,
add the sugar and let boil from ten to
twenty minutes longer, or until when
drop of the mixture is put on plate it will
retain it's shape without spreading. Stir
constantly while cooking. Skim carefully
from time to time, and when done pack in
small jars.
Grape Catsup-To make delicious relish
for cold meats. choose ripe Concord grapes,
ana TO edCn u POUNDS allow pint OF Flne-
gar, 2 pounds of sugar. teaspoOnfuls of
cinnamon. l teaspoonful of cloves, 1 of
mace. l of allspice Gall ground),1 teaspoon
full of salt and " teaspoonful of cayenne
pepper. Remove the grapes from their
stems and wash and place them in a pre-
serving kettle with the vinegar. Let boil
for twenty minutes. and then rub them
through a sieve. Return the pulp to the
kettle and boil until it becomes thick and
clean. Then add the sugar and the spices.
Boil for twenty minutes, add more pepper if
liked. bottle and cork tightly.
Grape Jam-This delicious jam can be
made from either the cultivated or the wild
grape in it's ripe state. Separate the pulp
from the skins and place them in separate
basins Put the pulps in preserving ket-
tie and bring to the boiling point. Then
press them through a colander add the
skins and measure. To every pint allow
one-half pound of sugar. Put all together
in the preserving kettle. boil rapidly for
twenty minutes, stirring now and then, and
pour into tumblers or jars when hot. Stand
aside until cold, then seal with patent tops,
or cover directed for jelly.
Unfermented Grape Juice.-Choose ripe
Concord grapes and remove the stems and
any imperfect fruit that may be found
Then place in wooden bowl and mash
well with potato masher. Put small
quantity at time In jelly bag and press
out all the Juice or pass through a fruit
press. Then strain the liquid. through fan
mel. POUR the nQulQ into beer or other bot
ties with patent corks until they are brim-
ming full Then cork tightly and stand
in an upright position in a wash boiler, the
bottom of which has been covered with
Stats. Wrap each bottle in a CLOTH Pour
in cold water to within an inch of the corks
and stand the boiler over the fire. Let heat
slowly and note the time at which the wa
ter begins to boil. Let boil for twenty min
utes. remove from the fire and allow the
liquid to become cold in the water. Store
in a cool place, laying the bottles on their
Sides
Spiced Grapes.-Pour over five pounds of
sugar as little vinegar as will dissolve 1t,
adding six cloves and stick of cinnamon
Boil to thick strip. Take seven pounds
Of grapes picked from the stems, pour the
hot strip over them and let them stand
over night. Drain off the sirup, put in a
preserving kettle, let come to a boil and
again pour over the fruit Repeat this
process three times. then pour into Jars
and let stand until cold Seal and keep in a
cool place.
Jellied Grapes.-A very delicate dessert
Is made of one-third of a cup Of rice. two
cups of grapes. one-half a cup of water and
two tablespoonfus of sugar Place the
grapes in a deep dish, sprinkle with the