Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-07-09
UNFERMENTED GRAPES
HOW THE JUICE CAN BE MADE AT
HOME.
It Makes a Pleasant Drink and is
Good in Cases Of
Sickness.

Unfermented grape juice has no doubt
been used ever since wine has been made
from the grape. The following practical
suggestions. secured from the experts OF
| the Agricultural Department, will enable
city housekeepers to put up unfermented
| juice at the time OF the fruit harvest. and
| thurs to utilize much fruit that Is now an
| nually lost through inability to preserve II
| in the fresh state. In this form 1t IS
| pleasant, wholesome drink and food well
/ adapted to home use. Sometimes prevent
| able wastes occur almost every year.
In order to manufacture unfermented
grape juice at home only clean. sound. we'll
| ripened, but not over-ripe. grapes should be
used. The grapes may be crushed and
pressed with the hands if ordinary small
meat press cannot be obtained If light
| cOlored juice is required put the crushed
81 apes in a clearly washed cloth sack and
| tie up. Then either hang up securely and
| twist it let two persons take hold one
at each end of the sack and twist until the
greater part of the juice is expressed Then
gradually heat the juice in a double boiler
! or large stone jar in a pan of water, so
| that the juice does not come in direct con-
| tact with the fire, until it steams. but do
| not allow it to boil. Put it in a glass or
erameled vessel to settle for twenty-four
| hours: carefully drain the juice from the
sediment. and run it through several thick
| nesses of clean flannel. or a comic filter
| made from wooden cloth or felt may be
| used. This filter is fixed to hoop of iron,
| which can be suspended wherever neces-
| sary.
| Fill Into Clean Bottles.
| After this fill into clean bottles. Do not
| fill entirely. but leave room for the liquid
| to expand when again heated. Fit thin
| board over the bottom of an ordinary wash
boiler, set the filed bottes-ordinary glass
|
| water around the bottles to within about
| an inch of the tops, and gradually heat
| until 1t is about to simmer. Then take the
| bottles out and cork or seal Immediately.
| 1t is a good idea to take the further pre-
| caution of sealing the corkS over with seal
| ing wax or parattin to prevent mold germs
| from entering through the corks.
| Many people do not even go to the trouble
| of letting the juice settle after straning it.
| but reheat and seal it up Immediately,
| simply setting the vessels away in 4 cool
| place in an upright position where they will
| be undisturbed. The juice is thus allowed
| to settle, and when wanted for use the
clear juice is simply taken off the sediment.
| Any person familiar with the process of
| canning fruit can also preserve grape
! juice, for the principles involved are iden-
| teal
| One of the leading defects so far found in
| unfermented juice is that much of it is not
| clear, a condition which very much de-
| tracts from its otherwise attractive appear
| ance and due to two causes already alluded
| to. Either the final sterilization in bottles
| has been at higher tempera ture than the
| preceding one. or the juice has not been
| properly filtered, or has not been filtered at
| all. In other cases the juice has been ster-
| ilized at such high temperature that it
| has disagreeable scorched taste 1t should
| be remembered that attempts to sterlize at
| a temperature above 1875 degrees Fahren-
| heat are dangerous, so far as the flavor of
| the finished product is concerned
Another serious mistake is sometimes
| "a i'm t11.. ;,,t>
| large that much of it becomes spoiled be-
| fore ii is used after the bottles are opened
| Cnfermented grape juice properly made
| and bottled will keep indefinitely if il is
| not exposed to the atmosphere or mold
| germs; but when a bottle is once opened
| 1t should, like canned goods. be used as
soon as possible, to keep it from spelling
| Some of It's Uses.
| The uses for unfermented grape juice are
| many. 1t is beneficial in cases of sickness
convalescence and in good health 1t makes
a refreshing and cooling drink in summer,
and the following recipes will, it is said
| be found delicious:
| Grape Nectar.-Take the juice of lemons
and orange. pint of grape juice l small
| cup of sugar and pint of water Serve
| ice cold. If served from punch bowl sliced
lemon and orange add TO the appearance.
| An Invalid Drink-Put in the bottom of
| wine glass tablespoonfuIs of grape
| JUICE; add to this the beaten white of |
! egg and a little chopped ice: sprinkle sugar
| over the top and serve. This is often served
I i'll sanitariums
Grape Punch.-Boil together l pound of
! sugar and half a pint of water until 1t
| spins thread take from the fire and when
| cool add the juice of lemons and a quart
| Ct grape juice. Stand aside over night
| Serve with plain water, apollinaris or soda
| water.
| Grape Sherbet-For s persons mix | ON.
| OF grape juice (unfermented), juice of lemon
| ana l heaplng tablespoonful of gela tine,
| dissolved in boiling water; freeze quickly
| add beaten white of egg just before finish
Grape Ice Cream.-One quart of infer
| mented grape juice. l quart of cream,
| pound of sugar and the juice of l lemon.
| Syliabub.-One quart of fresh cream,
| whites of eggs, l glass of grape juice =
| snail cups of powdered sugar: whip half
! the sugar with the cream. the balance with
| the eggs: mix we'll; add grape juice and
| pour over sweetened Strawberries and pine
apples. or oranges and bananas Serve cold
Bohemian Cream.-One pint thick cream
| l pint Srape-juice jelly; stir together; put
| In cups and set on ice Serve with lady
| fingers.
| Besides the recipes just given many more
| are enumerated, such as grape ice grape
| lemonade, grape water ice. grape Juice and
| egg, baked bananas, snow pudding grape
| gelatne, junket and grape jelly, tutti-frutti
! jelly grape float, grape jelly. grape juice
| plain, grape soda water, and scores of
| others.