Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1908-09-24
HOUSEHOLD HELPS
How to Prepare Grapes.

Grape Jan.-Fulp the grapes; put the
| skins in one basin and the pulps IN an
ether. Pour the pulps in a porcelain
| lined kettle and bring to boiling point
| then press them through g colander. add
| the skins and measure the liquid; to ev-
cry pint allow half pound Of sugar
| Put the sugar and liquid back INTO the
kettle and oil rapidly twenty minutes,
stirring occasionally, to prevent screening
Pour into tumblars or jars end seal with
tissue paper brushed over the top WIN
white of egg After boiling twenty min
utes the whole may be pressed through
| a sieve to make it fine.
Green Grape Jani.-Make precisely the
same as for grape jam. using three-q'laf-
| tiers Of a pound of sugar to every pint of
grapes
Grape Jelly.-Use the Concord. Isabella
o. Clinton grapes Pick freshly, with the
| bloom on. They should be under, rather
than owe. ripe. Put tine grapes into a
stone Jar, stand in kettle of
jar and heat SLOWLY until grapes
are soft Now put in a small quantity
at time in the Jelly bag and squeeze out
all the juice. Measure, aud to each pint
Turn juice into porcelain-lined kettle.
stard over brisk fire. Put the sugar INTO
ealthen dishes ard stand in the oven t"
heat Boil the juice rapidly and contin-
uoIslv twenty minutes, then turn III the
sugar hastily stirring all the while until
the sugar is dissolved. Dip the tumb'erS
into hot water. quickly: watch the liquid.
and as soon as it comes t" a boil take
from the fire and fill the tumb'1rs.
Green Grape Jelly-Fex grapes are the
best for this Stem the grarcs. out them
in porcelain-lined kettle, barely cover with
colo water and finish, cover the kettle and
hoi slowly until tender; drain through
flannel Jelly bag; do not squeeze to make
Jelly cloudy!
To pint of juice allow hound of sugar.
Put the Juice into porcelain-lned kettle
and bring cuickly to boil: add the sugar
and stir until sugar is dissolved: boil
rarldly and continuously Mntil it ieili"S
skimming the scum as it comes to the
surface: twenty minutes is usually suf-
| fcent. bnt sometimes it requires more.
Test the Jelly as before directed with pre-
vnuS fruit canning AS Soor as it iellieS
roll the tumbers in boiling water, tnen
| ill with the boiling LIQUID stand aside
until cold and firm, about tWenty-foui'
hours Then put on Jelly lids or cover
with two thickneSseS of tissue paper and
| paste the edges down over the edge Of the
tumhler. Moisten the top of the paper
| with q sponge dipped in cold water. This
stretches the paper. and when it dries it
Branded paper is not so satisfactory
| Keep in dark, cool place.
Crane Syrup.-Nash the grapes and
stand aside in q warm place fouI days.
| turn into jelly bag and let drip SLOWLY
1t can "lSo be filtered through filtering
paper Measure the juice, and To every
pint allow two pounds of graduated SUI
gar. Mix the juice and sugar together I'M
| til only small portion settles to the bot
tom: then pour into a farina boiler; place
over the fire. and the heat of the water
| as it bolts around. will dissolve the sugar.
When this has been thoroughly effected
| take from, the fire and stand aside to cool.
When Geld. put into small bottles, fill
| them to the top. cork tightly. seal and
keep in dark. cool place. Use only rorcc-
.i,, ,,,ti bn
| syrups. as the acid of fruit acts upon me-
| tai and changes the bright red Ia = pur-
ple. Use wooden spoon in Stitrin" St"ong
heat or boiling also destroys the color and
| favor of Syrups.
| Grape Iae.--NlX one and Il half pounds
| of sugar and one pint of water; bring it
| to the Boiling point and n"'r it while
hot over four pounds of ripe grapes. which
| covered, for one hour; then rub through
a sieve and add the juic" Of one lenon
| and freeze. When partly frozen add two
| tablespocnfuls of powdered sugar. Finish
| freezing and set away.
Grape Sherbot.-Lay a square of cheese
| cloth over d Jar: put in one pound of mp
grapes. mash thoro ushly. with a wooden
| maSher: drain the Juice. add an equal
| amoEnt of cold water; the juice of one
lemon and sugar to make it very sweet.
| Freeze as usual.
| Grape Salad.-A very choice salad for
! a luncheon curse is this: Select tn" large
| white or light green grapes with tender
| skin. remove them frcpr the stem, wash
| and take out the seeds taking care to
preserve the shape of grape. Fill the va
| caneY with any faNorite nuts, pecans.
| hickory OF tn" like. Let cool: arrange on
| plates and spread over u generous amount
| of mavnnnaiSe. Serve at once.
| Grape 1,atsup,-An appetizing catsup
can also he made from the wild grapes
| or tEe cultivated ones that are tart and
not very well iipened. Stem the grapes
| and wash Put into Il kettle with lust
enough water to prevent scorchinS. Cook
| until tender, stirring often with wood
| en- spoon. Rub through a colandeI, reject
! ing seeds aid skins Measure the pulp
| brown sugar cup of vinegar, a heap
| ing teaspoon each ground cinnamon
| mace. salt and white pepper and a nall
| teaspoon of ground cloves. Simmer un-
| til the catSllp is reduced to less than halt
| the original quantity and very thick
| When cold bottle, cork ana seal.
| Crane ard Crab-Applc Marmaiade.-Pu
| the stemmed grapes and the apples cut
| into rather small pieces. but neither peel
| ed nor coEed. as the seeds contain ge'
latinouS substance which makes .he Jelly
| into the preserving kettle with enough
| water to prevent their sticking to the lot
| tom. Bring slowly to SCald and cook
| until very soft Turn into pure sieve
| and rub with a wooden spoon or potato
| masher until all but the skins and seed:
| have gone through. Hoii this pulp hal
an hour Then measure. and to each pint
| of the pulp add Il pound of sugar. Cool
| again for ten or twenty minutes. turn in
| to small carthen Jars and cover tightly
| This is excellent with meats or rs
| spread" 70: the children's bread an,
| butter