Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-20
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While few of US. comparatively can lay
claim to rich vineyards and orchards OF
our own, the huckster, the grocer and the
bar efoot boy from the country are doing
their best to supply the deficiency. In many
localities the swamp huckleberries, elder
berries and wild grapes are to be mad for
the picking, and merry parties afoot or in
loaded teams go forth to avail themselves
Of the privilege. The wild grape furnishes
Jelly and preserves of exceptionally fine
flavor. They should be gathered cary,
while yet green and unripe, for after the
frost ripens them the juice becomes pulpy
and refuses to jell.
Wild Grape Jelly.-strip the fruit from
the stem. wash and put in a pan or jar set
in larger vessel Of hot water Cook until
the grapes are broken; then strain. Meas
ura the juice. and for every pint allow a
pound of sugar. Put the juice over the Are
and the sugar in shallow pans in the oven,
where 1t will heat but not turn yellow
Cook the Juice twenty minutes Swimming
ali impurities from it; add the sugar; stir
until dissolved remove the spoon, cook a
moment or two longer until the LIQUID jel-
lies when dropped on a cold plate; pour
Into jelly glasses and cover when cold.
Wild Grape and Crabapple Jelly.-For
this combination. which has an especially
hne tang" use equal quantities OF crab
apples and wild green grapes Cut the ap-
pies In quarters, but do not peel or core;
cook until soft. then strain and add to the
grape juice.
Wild Grape and Elderberry Jelly-This
Is another delicious combinat ton Of navors.
AGd four pntS Of green CRAZE pulp to eight
pints Of elderberry juice, all strained, then
allow pound of sugar to each pint of Juice
anc proceed as usual.
Wild Grape Preserves-Take six pounds
Of green, unripe wild grapes Cut them
oren on one side and carefully remove the
seeds. Weigh the fruit and allow an equal
weight of sugar. Put the prepared grapes
In Kettle and pour little cold water
Just enough to show at the top of The fruit
Boil. skim, then sprinkle over the fruit one
quarter of the sugar allowed. Bring to O.
Doll, again pressing the grapes under the
syrup, but not breaking them. Add more
sugar and cook five minutes, repeating the
operation until all the sugar is used AS
soon as the syrup jellies turn into small
jars and seal. When cold the grapes should
show distinct in the clear jelly. Crane and
elderberry preserves are made in the same
way. allowing equal quantities of the fruits
or half as much grape as elderberry. The
flavor of the grape combines well with the
richness OF the elderberry, which lacks de-
cided Zest.
Wild Grape Marmalade.-Take the wild
green grapes, cut open with small knife
ana remove the seeds. Allow a pound OF
sugar to each pound of fruit Put the
grapes In the preserving kettle with a lit
tie water and boil twenty minutes Add
the sugar and cook until a drop poured in
cold saucer will hold its shape. Remove
at once and pour in cups or glasses In
putting up the winter store Of jeI,ies it Is
always good plan to fill some small cheese
pots or eggcups for in the children's
lunch baskets
Grape Catsup.-An appetizing catsup can
also be made from the wild grapes or the
cultivated ones that are tart and not vary
well ripened. Stem the grapes and wash.
INT into Gatfl rr,ftI
to prevent scorching. Cook until tender
stirring often with a wooden spoon. Rub
through colander rejecting seeds and
skins. Measure the pulp, and allow to
every three pintS pound of brown sugar
cup of vinegar, heaping teaspoon each
ground cinnamon, allspice, mace salt and
white pepper and a half teaspoon of ground
cloves Simmer until the catsup is reduced
to less than half the original quantity and
very thick. When cold bottle cork tightly
and seal.
Homemade Grape Juice-As a summer
beverage and healthful drink at all times
there Is nothing ahead of grape Juice
while 1t adds flavor to number of deIic-
ious desserts and ices.
If one is so fortunate as to have her own
vine to gather from the juice can be put
up Tor less than five cents a bottle while
ifNgrapes must be purchased there IS still d
big reduction from the price of the trade
article.
Grape juice is used in GERMANY as n
cure for dyspepsia and it's tonic properties
are well known here Ripe, sound Concord
grapes are considered best for expressing
though any Of the purple varieties will an
swer. Pick the grapes off the stem and
throw In cold water to be cleansed. Reject
all that are in any way soft or imperfect.
To one peck of grapes picked from the
stems, allow three quarts of water. When
well cooked strain the juice. being careful
not to press any of the pulp through. To
each quart of juice. allow two-thirds OF
cup of sugar, let 1t come to a boil, skim
carefully and pour at once into bottles that
have been sterilized. The bottles should be
in hot water to avoid breaking. Seal Inn
mediately and put awayin cool place. This
Is favorite Wellesley receipt that Is never
known to fail.
Grape Juice Put Up Without Sugar