Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-10-11
The Many Uses Of Grapes.


refreshing of thirst-quenchers, and at all
times it is not only delightful to the
taste, but tonic of which the strength
giving and bloOd-forming qualities are
so great that it is recommended by ply
sicians as invaluable for delicate, an@mio
or nervous persons. It may be taken at
the full strength as Q tonic, but as
beverage it is more palatable when com.
bined with pure water or with seltzer.
1t is also delicious when combined with
lemonade as summer drink.
The value of grape jelly is well known,
but not so familiar to every one are the
grape relishes to be served with meats,
fowl or game. Grape catsup, spiced
grapes, picked grapes. are all equally
delicious when served in this way, and
for luncheon or dessert one may have
rich preserves of grapes, grape jam.
grape pie, and cold, delicate grape sher-
bet.
CANNED GRAPE JUICE.
A bright day should always be chosen
for gathering the grapes, for it makes a
great difference in the flavor. Pick them
over carefully, removing all that are
dried or green and leaving only the
perfect fruit. Then wash them with
equal care, using either new agate ket-
tie or one porcelain-lined. In crushing,
fruit press is convenient If any quanti-
ty is to be prepared, but wooden pota-
to-masher serves every purpose. When
the fruit is mashed, strain it through
fine cheesecloth and put the juice over
the fire to scald. Heat it to the boiling
point, removing any scum that rises, and
seal in fruit jars just as you would any
canned fruit. Be sure that the jars are
perfect and the rubbers new. After the
jars are filled, turn each one bottom up
to make sure that it is alright. When
the jars are cold, set them away in
cool, dark cellar.
BOTTLED GRAPE JUICE.
For bottled grape juice it is best to get
the French wine grapes. Concord grapes
are often used, but the flavor is heavy
and bit rank when compared with the
others. Stem and pick over the grapes
with care, and then wash, crush and
strain as for canning and put on to
scald. When the juice is near to the
boiling point, add two cupfuls of granu-
lated sugar for each gallon of the liquid.
Let it come to boil, skim carefully and
strain into large pitcher. Have your
bottles ready-those with patent tops
are the best-and fill and cap them while
hot. Set them aside to cool, and then
put them away in cool, dry place.
GRAPE cATsUP.
For goodly quantity of grape catsup,
take five pounds of ripe grapes, two and
a half pounds of brown sugar, one table
spoonful of whole cloves, one table
spoonful of ground cinnamon, one table
spoonful of allspice, two cupfuls of vine
gar, two even teaspoonfuls of salt and
two blades of mace. Crush the grapes
we'll, either by putting them through q
press or using an ordinary potato mash
er, and remove the seeds and skins by
straining. Then put the juice, vinegar,
and spices into an agate or porcelain
lined kettle, and boil until it Is as thick
as ordinary catsup. Bottle while hot.
sPICED GRAPES.
1t is important that ripe, perfect fruit
be selected for spiced grapes, as this
method of preparation is merciless to
any defects. Pulp the grapes, and cook
them until the seeds can be strained
out. Weigh the grapes before the seeds
are removed, and to each seven pounds
of fruit add four pounds of sugar, one
cupful of vinegar, one cupful OF clear
grape juice, two ounces of ground Gin
namon, half an ounce of ground cloves
and one tablespoonful of ground nutmeg.
Boil the mixture until it is as thick as
marmalade. When done, put it into jelly
glasses. If it is preferred, the spices
may be put into little bag of cheese
before the mixture is put into the
glasses. Spiced grapes make an excel
lent sauce for all roast meats.
GRAPE JELLY.
To obtain the best results in making
grape jelly the fruit should be full-siZed,
but rather under-ripe, as the fully ripen-
ed grapes are too sweet to "jell" salts
factorily. Use the best granulated
sugar, and, above all, do not attempt to
make grape jelly on cloudy or rainy
day. Disregard of this last hint will be
likely to produce grape molasses in the
place of firm, crisp jelly. Crush your
fruit and scald it slightly-just enough
to strain. Rub it through sieve, and
then allow it to drip through three thick
nesses of cheeseclOth. Do not squeeze
the bag while it is dripping, or it will
be cloudy and thick in appearance.
To each pint of juice add one pint-or
pound-of sugar. Boil it hard for twenty
minutes, then drop spoonful into
saucer and set it on the ice to cool. If
it "sets" after moment or two, 1t is
done. Fill the jelly glasses and set aside
to cool. Cover the glasses the next day.
GRAPE PRESERVE.
Stem, wash and pulp the grapes.
Scald them sufficiently to. remove the
seeds. To each pound of fruit add one
half pound of granulated sugar. Put
the skins, pulp and sugar into por-
celain kettle, and let all cook slowly until
the fruit is tender. Put the mixture
into glass jars and seal while hot.
GRAPE PIE.
Take one. quarter of cupful of butter,
one cupful of sugar, one-half cupful of
milk, one and one-half teaspoonfuls of
baking powder, one saltspoonful of salt,
one half teaspoOnful of almond extract,
one and one-half cupfuls of -four. Cream
the sugar and butter and add the beaten
yolks of three eggs. Mix the baking
powder through the four-this is best
done by sitting them together-and add
to it the salt and flavoring and then the
milk. Mix all together and then add the
beaten whites of the eggs. Bake in
layers. For the filling whip one pint of
cream stiff, and add quarter of cup
full of powdered, sugar. Take Malaga
grapes, seed them, and cut one-half the
quantity into small pieces-the rest in
halves. Spread layer of cream over
one cake, and sprinkle thickly with the
cut grapes; cover it with the other cake,
which is also spread thickly with cream.
On the top put the halved grapes, curved
side up. This must be eaten while
fresh.
GRAPE SHERBET.
Take two pounds of Concord grapes,
one quart of water, one pound of sugar
and two lemons. Stem and wash the
grapes then mash them we'll and squeeze