Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-09-21
Table
and
Kitchen.

s Kitchen. 5
Hxassesotasceoeosososoeoeooees oecaoo0
(Conducted by Ida Ames Willis.
Marquette Building, Chicago. All rights
reserved by Banning Co.. Chicago).
Canned Grapes.
Wash the grapes carefully 10 1fee
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 separate kettle with
a little water, being careful not to al
low too much water. When the pulp
is ready put it 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
preserving kettle after first measuring
in a 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 SUI
fcient and give a sitter jelly; simmer
slowly for a few minutes until the seedS
are freed from the pulp, remove from
the fire and place the pulp in jelly paS
and allow all the juice to drain out; 90
not squeeze the bag, as this Will cloud
the Jelly Measure the juice and Tor
each pint allow one pint of the pest
cane granulated sugar. Put the juice
in the preserving kettle over the fire
ant at the same time place the sugar IN
a large tin pan in a cool oven, stir fire.
uuently 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,
toil all rapidly for ten minutes, skim
ming carefully; remove from the fire
and place in jelly glasses which have
been thoroughly sterilzed, stand away
and cover with thin piece of cheese
cloth until perfectly cold, pour over Il
thin covering of melted parafiin, or if
his is not at hand, place Il 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
a 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 with
out squeezing, place the juice in the
kettle and return to the fire, allow it
no nd Ii, No
cup of juice add one cup of heated ST.
gar, boil twenty minutes; pour into
glasses. When cold seal Many dam
ty colors may be obtained by taking
the grapes in the different stages of
ripcning.
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 wa
ter and heat slowly, MASKING them Il
little, until all the juice is freed from
the skins and pulp. Strain through Il
jelly bag made of cheesecloth, 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
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 hot.
Grape Wine.
care. drain and mash carefully so as not
to mash the seeds; strain through n
jelly bag and let stand until it begins to
ferment, then to every four quarts of
juice add one quart of water and three
pounds of the best cane sugar. Allow
to ferment for one week. carefully SKIM
ming each day. Put into cask, al
low to stand open for one or two days
and then seal up. Do not bottle for
five months.
Grape Ice.
Mash to a pulp four pounds of ripe
Concord 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 seive, add the
juice of one lemon and freeze. When
rartly frozen add the whites of two
eggs beaten stiff with two tablespoon
fuls of powdered sugar. Mix in thor
oCghly and finish freezing. Then pack
and set away for two hours.
JeIied Grapes.
Wash. stem and drain two cupfuls of
grapes and place in deep dish Scat