Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-10-27

low,d ONT and ni-es ms de-,
Chrstnu's aud Marsh !pws TO be-
toasted over tn lighiei candle.
As DR. nix at all times there - nothing
to exec gra e jIce. Will II al ; flavor
to mum er Of delicious ices a d other
desserts l. one is SO FOR una e as Il
have Ter own vine to ga her from the
juice can be put up for less han : cenis
a bottle, while II the a ,es mus. D.,
purcl ased. there is still a Big rcd ct. "A
from he ir.ce % the trade art cie l.
Germany sEaie juice Is us as = euro
for dyspe. sa. and it's tonic pr - I Is
are vel recCgaiz, d ne. % cord gra -
are considered est foT IN ess.ng. TAO : =
any o. The purple aret-r.s vii answer
Unfermented Grape Juice Without
Sugar.
Wash and p.ch over sound Concord
era: es r. Jecti"g all I Al n e soft Pu n
a stone jar and place this I. "a Dol e.. vi a
cold wa er to nearly the detth al the Jar.
Witt a woodea spoon cr.sh * lt.v Nsca
they besn to cooh. tie same time
pushing the erapes from 80 to-; OF tie
jar onard tie e~tjor. cook aJCu two
hou. or Unt 3 pc ar- all SO. ten Il.
Then poar INTO a .srso .aS 10 d "a 30
no press or squeeze o. tie JL.ce vi be
cloudy. Have ger c, ny clean and weH
$ .eTl.lzed rotties via tie a,ent CHINA or
metal tors. II 4 do not lave these. 80
sure your 90 80 ar new. s1dk.S tnem
.tSt IN ID a cf ley cdl pressed
t.g uy. Rehea- Il e tC.1e % the bob ng
20 at COOK s-e.d " la m nour. re nov.
ing the S Jm as 1t r.ses 10 IL surface.
Turn INTO the not Dott.es and seal ar
,lssnt.
Canned Grape Juice With Sugar.
Put the grapes. washed and sorted.
into a preserving kettle and ad a II; 10
cold water. but not enou, to cover. Cook
: owiy until tie skins break. mash ng and
stIrr.l q from time 10 lime with WOODEN
spoon. When Softened and at the ooJ.ng
pc Mt, pour Into a new coarse je y bag To
dram Measure the 5U-1e "a d 20 "a
quart .om "A quarter pou:-d granu ated
sugar. 30, a n tour minutes. Uura
INTO hot ster.l.zed bottles and seal While
hot.
Grape Relish.
Flick from the stems seven pounds q
grapes. rather underrp pc. and separate
the pup from the SIX ms. Put the ms
in a preserv ng kettle over the IRE with
just enough water TO prevens Their burn-
ing. Pla.e the pu. % in anotaer kettle and
cook uni the seeds loosen. Press lnrDugn
a sieve and add 10 tn SINS with "A Al
pint V LeSar. three Pourhs OF suaar ala
teas poonru. each cloves, sp &c hlt
cinnamon. Boi unit. tLick Ia - nae
TO serve vita game or roast mats.
Grape Butter.
Pulp ripe or half-ripened grapes ana
cook the pulp until soft enou7h to rob
through a colander Add the Sans ana
cook until tender. Add su ar. a!lowin7 -
each pound OF fruit half poLId su>ar
or more II the grares are qua e green.
Cook until thick. STIR ng often. then can.
Venison Jelly.
Put into a preserv ng kettle one peck or
ripe grapes, one quart of vinegar. one
quarter cupful zach c.oves and st.cA OF
cinnamon. and bring slowly to a bob
CUok until the grapes are soft, tnen
strain through a Jelly bag. Measure the
,ulce. cook twenty m nutes. add an e ,ual
weig HI of sugar, DO ten IN n tes lons er.
pour in glasses and seaL Serve with
meats
Preserved Grapes
Grapes are too seedy, as well as rich IN
juices. to be preserved, excepting In the
form of jam. e4ther PLAIN or speed To
prepare the graLes for these forms OF
preserv ne, pick from the stems. wash
ana press the pulp out OF the skins Put
SIX rs IN one preserv ne kettle and the
pulp n another, tooetner WITH anJ JUICE
that has run IRON the grapes Let them
COOK nIIeen or twenty ml1utes surr.nE
often. S.ra-n the pulp through paree
sieve 10 re-nove the seeos: Ado the
cooked SKINS to the stra.ned pulp, then
Measure. 40 every PINT Oh the trut al
low a mt of sugar. Cook until cute
thick, string o1.en Turn mo ANAL
lars or k.dA,SS ano seal
spiced GrapeA
For spiced preserves. measure skin ard
pulp as before. To seven pounds allow
three a-d a half pounds sugar and .
pint OF strung cider vinegar. Coos for
a0out h24l eli hour. then add one large
tables pooAfG4 ground cows am Two Of
Cinnamon. Cook Tor some tie logger
un al cons stency reGu Ee4, then put mo
a stone pot or lilly g.-s-es It's is excel
lent to aeTse salo ro-et Anton or game
- any sort
Grape catsup.
This h excellent to serve with meats.
Pick the graSes OF tie stems. WASH. put
In Q stune Jar and set the Or ose-, the
fire In q deep pan Of boiling wIter. When
the seeds are loosened. PIT thrOCga a
sieve. taxing care taai All Lae pulp soes
through. 10 ave po-n-s OF tae pup AI-ST
three pounds OF sug-r, pial III v.-~gar
and teaspoonful each OF cinn~..-ol.
cloves ailsp-ce. Return to tie ire
and simmer until as thick as desi- Ell. Seal
In bottles, soaking the corks In no, WAGER
and forcing into the bottles as far "a
possible Cover with sealing wax while
stlii not. W nen cold put ay In a cvoi
dry place, laying the bottles on their
sides.
Grape and Orange Tam
10 six pounds OF grapes allow two
pounds Of raisins, four pounds Of sugar
and four oranges. Cut of the thin yell
ow rind of tie oranges and chop ine,
together with the seeded reisins. Pulp
the grapes and cook until soft enough
to rub through a coiander. Add to the