The Washington herald., 1913-09-08

them. Have the water surrounding them
warm. Let il heat almost to boiling
point. Fill each jar full of fresh stem
med grapes and ill up the jars with
boiling water and let stand until the
grapes change color, then pour off the
water. Have ready a sirup. allowing
two cups of sugar to two of water and
/ boil ten minutes. Pour this hot over the
grapes and seal up at once. These will
keep any length Of time, and the juice
is like wine.
Grape shrub.
This makes a refreshing drink which
| many like better than grape juice.
Break the grapes and put them into
jar and cover with cedar vinegar.
| Cover the jar tightly, press, and stir the
grapes frequently. After three days
! strain through cheesecloth of several
| thickness. until the juice is clear. Add
| five pounds of sugar to three quarts of
juice. Place over the fire and when 1t
| comes to boiling skim clear. Let boil
for ten minutes then seal hot. Add to
water. hot or cold, crate little nut
meg over the top and serve
Spiced Grape Jelly.
Crush the juice from half ripe grapes
| and strain 1t clear. Allow to each quart
| CT juice, one quart of sugar, ono quart
/ of vinegar to eight quarts of stemmed
. grapes. Spice to taste with stick CHINA
mon. whole cloves, and allspice, tied up
i'll cheesecloth bags. Cook hard fU-
| twenty minutes. take out the spices and
pour the jelly into glasses.
Grape Catsup.
Take five pounds of grapes and stew
over a slow fire until soft, then rub
! through a sieve. Add two and a hal.
! pounds OF sugar, one tablespoon allspice
| one of pepper, one of cinnamon. one OF
! cloves, half tablespoon salt and a pint
of vinegar. Boil slowly until thick and
smooth, then bottle.
Grape Jelly without Water.
i Concord grape jelly, to be made
without a drop OF water: Select per-
fectly clean grapes, strip them from
| the stems into a clean, dry preserving
or jelly kettle. Mash them with a
! wooden potato masher while they heat.
Keep them at the boiling point for
! four hours, uncovered: stirring and
/ MASKING them every now and then.
Then allow them 10 boil gently for an
other hour. Keep uncovered and stir
| frequently to prevent burning. Then
set aside and let cool slightly: then
pour into cheesecloth strainers a little
| in each one, and let drain overnight
/ Then measure the juice and proceed
as usual.
Unfermented Grape Juice.
Take the following proportion OF
grapes, sugar, and water: Fifteen cups
of Concord grapes, stripped from the
stems: nine cups of water, and three
cups of sugar. Mash the grapes and
put them into the preserving kettle
with five cupfuls of water. Let boil
| gently until soft; then strain off clear.
Return seeds and skins to the kettle,
add remaining four scupfuls and cook
until seeds are clear from pulp. Strain
this juice through cheesecloth and add
to the first strained. Put into the
kettle over the fire and add the three
cups of sugar. Bring to boiling. and
continue five minutes; skim and bottle.
or air-tight in jars while hot. Bottles
with patent shoppers and fasteners are
most convenient.
Ripe Grape Marma1adc.
Four pounds of grapes, four pounds
of granulated sugar. one pound of stoned
raisins. chopped fine: two oranges seeded
and chopped with yellow rind of one.
Cook the fruit half an hour, add the
sugar and boil ten minutes longer. Pour
into jelly glasses or marmalade jars and
seal up.
4 Grape Salad.
Remove the skins from large, white
California grapes. and cut them in halves
to remove seeds. Blanch an equal
quantity of English walnuts or pecans
and shave in strips. Remove the skin
and all the white fiber from several
small ard rather tart oranges, cut in
rather thick slices. then into strips, re-
moving the seeds. Grapefruit may be
substituted for the orange. Dress each
4 Separately with oil and lemon Juice, sea
soned with little paprika and salt, and
serve on bed of lettuce. To give a
dainty finishing touch sprinkle a few
chopped candied cherries or pistachio
nuts over the top. II you want some
thing a little out of the ordinary mix
the salad with a cream mayonnaise, in
which blend a little almond paste oil
sprinkle fresh grated cocoanut over The
| salad