Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-20

Grape juice may also be mt I'm 1u,+bo,.
sugar and is said to keep well. Pick the
grapes from the stems, wash, put in a
stone jar and set the jar in a Dot of boi1-
Ing water. Let the water boil around Tho
Jar Tor forty minutes, or until the cranes
are well cooked, strain and let the tutce
stand in the cellar or ice box over night,
In the morning bring the Juice to the hoiI
ing point and cook full twenty minutes
sterll1ze as many glass cans or bottles as
are necessary, by setting them with their
covers on in boiling water for half an
nour. FIJI to the brim with the scalding
Juice, put on new rubbers and screw on
the covers as tightly as possible. Let
tnem stand until cold, then tighten again,
II you prefer to use bottles in place OF
the cans sterilize them just the same, put
the corks In hot water and when well
soaked drive them in as far as possihIe
Melt eight ounces Of beeswax and four
ounces OF rosin in a basin on the back of
me me stove, stir until well mixed and invert
the top of the bottles in the hot LIQUID
Grape Molds in Whipped Cream,-Coyer
nan box or gelatine with q cup Of cold
water. and let 1T stand an hour to soften.
Melt over the teakettle, add a scant quart
o on snape JUICE, the Juice of one lemon and
sugar to sweeten. Turn into cups and set
On the Ice to harden. When ready to
serve turn out on individual plates and
heap with sweetened whipped cream
grape juice the juice of two lemons, the
whites of two eggs and sugar to sweeten
MIX well and freeze.
,,' Grap Pc Apples..Put a pint of fresh grape
oring to boil Pare and core six tart
apples, taking care not to break them. and
sumner In the grape Juice until tender.
t,o I .y the apples to glass dish and
Doll the juice until the consistency of svrun
Serve cold with whipped cream or Crane
syrup poured over each apple.
Spiced Grapes.-Pick from the stems
seven pounds of grapes-if not fully ripened
m for
the range or in double boiler until soft.
Rub through a colander, then add four
pounds of sugar to the pulp, one quart of
vinegar, one tablespoon each cinnamon and
alispice. and two teaspoons Of cloves. Sim
mer until thick. which will require about
three hours This will keep all right
In an ordinary stone jar covered over.
Canned Huckleberries.-Pick over and
wash the berries, cover with little water
swollen and well cooked turn at once into
hot jars and seal. These will keep without
sugar, and are nice for winter pies and
buildings. If preferred sweet add half
cup of sugar or a whole one to each quart
of berries, cook and can. The swamp ber-
ries require more sugar than the mountain
berries
Observation-Disclosures may be canned the
same as the huckleberries, but in using
them for pies, lemon juice, vinegar or tart
grapes must be added to give the proper
flavor.
The Crimson Pokeberry.-One of the incest
colorings for creams and ices where a pink
tinge is desired may be obtained from the
pokeberry, which is just now showing its
deeply crimsoned berries along country
roadsides. Put the berries in a granite or
porcelain-lined basin and cover with water.
Cook slowly until the skins break, then
strain. Allow a pound of sugar to each
pint of juice, cook a few moments, then
bottle.
Observation-Disclosures are not ripe yet,
but will soon be, and if you are in a farm
ing country where they may be had for the
picking you can scarce do better than to
utilize them for jelly. The jelly made from
them is almost as clear and to many quite
as delicious in flavor as the more expensive
currants. Among English people it has al
ways been held in high repute as a relish
to be served with meat and game. 1t needs
touching with the frost to give 1t the dark
crimson color and tang that makes 1t so
acceptable. A good deal of sugar is re-
quired, as the fruit is extremely acid. Free
the berries from stems, wash and allow to
every two quarts of berries one half cup Of
water. Cook until the juice will press out
easily, remove from the fire, mash thor
oughly, strain and measure the juice To
pint of juice allow pound of sugar, which,
as for all jellies, should be heated in the
oven with the doors open, while the juice is
cooking. Boil twenty minutes, add the su-