Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-09-07

HOLD
lINTS

Enter September with its wealth Of
fruitage. Whether the housewife laughs
out" with the year depends upon her
mental attitude toward housekeeping.
II like Julia Marlowe she loves to
cook and has mastered the art Of max
ing little money go a long way as far
as the table Is concerned" now is her OPP
portunity. Commercially prepared canned
goods have gone up appreclably since the
pure food law went into operation. but that
does not affect those put up at home.
which are pure. anyway. Take grape
juice, for iustance-almost household
necessity in sickness and in health. A
pint bottle of the pure juice will cost
about 90 cents at the store. while II made
at home even If one has to buy the grapes,
it will cost but quarter of that amount.
Chill Sauce. that delightful condiment that
costs from Is cents to % cents per pint,
can be made for cents. even II tomatoes
have to be purchased at cents a quart.
II raised In ones own garden, the cost Is
hardly worth mentioning. So also with
cucumber pickles and canned tomatoes.
There is easily a saving of so per cent In
putting them up at home
/ If one has the fruit and vegetables of
their own growing. II Is a good time to
r bear in mind those who are not so favored.
glass of translucent homemade jelly,
a can of crispy pickles or fine favored
peaches. a bottle of grape juice or catsup
will make dainty and appreciated Christ
mas remembrance or a kindly gift for an
invalid. Then there are always hospitals
and orphanages, old ladies' homes and
Of our own land, where a bit of choice
fruit Is a luxury seldom attained by tho
missionaries. but greatly enjoyed and laid
aside for rare occasions when II comes
their way.
Grapes for Thanksgiving.
Have you tried packing away clusters
Of grapes for at holiday times? There
are several ways in which they can be pre-
served. one of the newest being a French
method by which wine growers keep the
markets supplied with fresh outdoor
grapes all winter. Naturally such grapes
are expensive. but there are plenty OF peo-
pie glad to pay the price. Bunches Of the
finest grapes are gathered when the sun 10
hot, and cut in such way that to each
bunch a piece Of the vine. five or six
inches long, remains attached The bunch
of grapes depends from this stem. ar
rangement essential to the success Of the
undertaking.
A large number of wtde-necked glass
Jars filled with water and ranged In
horizontal rows on racks in the cellar, and
into these the stems are inserted. the
clusters of grapes hanging outside. The
grapes do not touch the bottle. but are
supplied with moisture from the stems
immersed in the water. The temperature
of the cellar is kept low and uniform and
the water in the bottles is renewed as fast
as lowered by evaporation.
Another way to keep grapes. pears ana
other fine fruits for winters use is to
take an alright cask or pasteboard box,
place layer of cork dust at the bottom
of the box, then layer of grapes. and so
on alternating fruit and dust. Do not al
low the punches of grapes to touch each
%t,4r ap1 hat mn. 81 Gl
fruit is covered with the dust. Pack conn
pactly and do not allow any loose ones to
get in. Always use whole punches for pre-.
serving and gather them when the sun
is hot and the grapes little more than
three-fourth ripe. When cutting the
punches leave about an inch of stem. Keep
the box or cask tightly covered In cool
place. Grapes are also preserved by being
packed in cotton and laid carefully In q
glass Gar or other tight receptacle.
Unfermented Grape Juice.
Wash and pick over sound Concord
grapes rejecting all that are soft. Put in
a stone Jar and place this In a boiler. with
cold water to nearly the depth of the jar.
With wooden spoon crush lightly when
they begin to cook. at the same time push
ing the grapes from the top Of the jar to-
ward the bottom. Cook about two hours
or until the grapes are all softened. Then
pour into a large bag to drain. Do not
press or squeeze or the Juice viii be
cloudy. Have ready perfectly clean and
well sterilzed bottles with the patent
these. be sure your co-ks are new. soak
ing them first in cold water so they can
be pressed in tightly. Reheat the juice to
the boiling point. cook steadily half an
hour. removing the scum as II rises to the
surface. Turn into the hot bottles and seal
alright.
Canned Grape Juice With Sugar.
Put the grapes. washed and sorted, into
preserving kettle and add a little cold
water, but not enough to cover. Cook
slowly until the skins break, MASKING and
stirring from time to time with wooden
spoon. When softened and at the boiling
point, pour into a new coarse jelly bag
to drain. Measure the juice and to each
quart allow a quarter-pound graduated
sugar. Boil again four minutes, turn into
hot steri!fzed bottles and seal while hot
Raisine.
To make this famous French marmalade
allow an equal weight OF grapes, cook in a
a colander to remove the seeds. Add the
pears, cored and sliced, and simmer until
thick. stirring almost constantly When
thick, sweeten to taste, scad, strain
through colander and can.
Grape Relish.
Pick from the stems seven pounds OF
grapes rather under-rpe. and separate the
pulp from the skins. Put the skins IN
preserving kettle over the fire with just
water enough to prevent their burning.
Place the pulp in another kettle and cook
until the seeds loosen. Press through a
sieve and add to the skins with a half pint
vinegar, three pounds of sugar and tea
spoonful each cloves, allspice and CHINA
mon. Boil until thick. This is fine to serve
with game or roast meats.
Grape Catsup.
Wash and stem tart grapes. cook until
tender and rub through a colander To
every three pints OF pulp allow one pound
brown sugar. one cupful vinegar, a heaping
teaspoonful each ground cinnamon. mace.
ailspice, salt and pepper and q half tea
spoonful ground cloves. Cook steadily. STIR
ring frequently. until the catsup 10 reduced
to half Its original quantity and thick Bot
tie and cork when cold.