The Washington herald., 1913-09-08
The Table and the Kitchen
By Ida AMES WILLIS

A fruit so beautiful and delicious needs
no picturesque and graphic pen to praise
and recommend its qualities. From the
days of Noah until now both the whole
| fruit and its juice has been greatly priced
by all civilized nations. 1t has been re-
garded as the symbol Of joy, abundance,
health, and mirth. They contribute JOY
to the rich dietary, and are offered as a
delectable cure for the ills that follow
| overindulgence of pampered palates
And surely fresh from the vine they are
lovely and tempting enough for the break
| fast table. combined with other late sum-
mer fruits, such as peaches and pears,
| they make a most attractive desert, If
! they are served cold.
Grapes have the same acid as apples,
with the addition of tartaric acid and the
bitratarate of potash. The potash re-
quired in the system is never presented in
! a form more agreeable or more easily
assimilated than when taken in the grape.
! Thus, while the grape has no very great
! amount of nutritive value. 1t contains
! considerable sugar as well as potash
salts. Thus the grape presents most
! luscious and agreeable form OF food,
affording at the same time an available
means at the disposal Of most every one
| of obtaining nUtritive substance on one
hand and medicinal substances on the
/ other.
! Fresh grapes are a most excellent tonic
| for the debilitated: those who are neither
I sick or well, as is apt to be the case at
! this time of year after passing through
| Ahe trying and varying temperature of
summer.
/ The weakened from severe illness and
| slowly convalescing; those who lead
! habitually sedentary and too laborious
existence, will find grapes an excellent
| diet.
| Grapes are recommended in some cases
! of dyspepsia. 1t is claimed that bunch
or two at dessert, while it does not mani
fest any aperient effect Immediately, will
! show results in a few days.
The Concord Grape.
The Concord is the staple variety avail
able in this country. This is fortunate,
for, taking all the varieties into consid-
Grafton, there is no other grape so juicy,
evenly ripe, sweet, SO good for keeping,
or so reliable and unfaiIing as the Con-
cord. 1t is the grape for jellies, jam,
sirup, and unfermented juice When We
speak of the luscious purple clusters of
the grape we always have in mind the
Concord.
Grapes Eaten with Wine.
The nectar of the grape does not seem
to demand additional flavor. But some
follow the French custom of serving
grapes for dessert, luncheon. buffets and
| o'clock teas, with champagne or wine.
Muscatel grapes powdered with shaved
ice and anOinted with sparkling wine is
a favOrite desert dish Bunches of
grapes are dipped in wine and eaten
white grapes with white wine, red grapes
with red wine The very sweet grapes
| oh in iI1ipa yaa
by the addition of a sparkling wine. like
champagne; but The Concord needs no
| such enrichment
grippe Water lee.
Any kind of grapes may be used, but
| Concord, Delaware, or Catawba are
given preference. Press out the juice
and strain, sweeten, and freeze. A little
grated orange peel or nutmeg added to
juice. allowed to stand and then strained
out, gives a pleasant addition.
JeIIied Grapes.
Two cups Of washed and stemmed
grapes placed in a glass dish. Soak a cup
of tapioca twenty-four hours; add half a
cup of white sugar, and stir in a pint of
boiling water. Flavor with vanilla and
pour hot over the grapes.
Baked JelIied Grapes.
Place the washed and stemmed grapes
in baking pan and pour over them the
. cup of dry tapioca. Shake the pan well
so the tapioca will fill the spaces between
the grapes Spread a cup of granulated
sugar over them and cover literally with
warm water to melt the sugar, but not
boiling hot. Use at least a quart OF
water Let stand twenty-four hours,
then bake in a slow oven. When done
cover with a meringue, brown slightly,
, and eat cold.
Grape Frozen SOufHe.
Stem ripe Niagara grapes enough to
fill a quart. Wash well and drain. Press
! out the pulp and press through a col
= ander to remove the seeds. Add an
} equal quantity of white sugar and whites
of four eggs beaten stiff. When all is
mixed, whisk well and add pint of rich
cream and beat with a wire egg whir
until it will pile up and has a spongy
! look. Then freeze at once.
Grape Pudding.
, Canned or fresh grapes may be used
They should be very ripe and sweet.
Press the pulp through a sieve. Put the
pulp and juice in a double boiler over
! the fire to heat Add sugar to taste and
when boiling hot stir in enough corn
' starch, with old water, to thicken like
E blanc mango. Cook and stir for three
J or four minutes, then pour into molds
and set away TO stiffen. Serve with
, cream and sugar for a breakfast dish OF
with whipped cream or marshmallow
j whip for dessert
Grapes I'm Sirup.
Place your Jars in a boiler in a boiler
Ion a rack or with a few nails undei
each can to- prevent the heat cracking