Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-26
To Be Made From Grapes

of olive oil poured in before sealing
and then kept at d temperature Il little
below fifty degrees. fermentation can
not possibly take place. In opening
up with bit of absorbent cotton be-
fore pouring out.
Wild Grape Preserves.
Take six pounds of green. unripe,
wild grapes. cut them open on one
side with a sharp knife. removed the
seeds. weigh the fruit and allow an
equal weight of sugar. Put the pre-
pared grapes in kettle and put on a
little cold water just enough to show
on top of the fruit; boil. skim and
sprinkle over the fruit one-Quarter of
the sugar allowed; bring to boil,
pressing the grapes under the strip.
but not breaking them; add more sugar
and cook nve minutes, repeating this
operation until all the sugar is used.
AS soon as the strip jellies, turn into
small Jars and seal. When cold. the
grapes should show distinct In the
clear jelly.
crystallized Grapes to Serve With
Dessert or After-Dinner Coffee.
Take large clusters of white grapes,
separate them into small punches of two
or three grapes each. leaving on stems;
dip first into the unbeaten white OF an
egg, then into granalated sugar. Spread
on blotting paper to dry. Serve In cut
glass bowl with after-dinner coffee. They
are beautiful and good.
spiced Grapes.
Pick from the stems seven pounds of
grapes-if not fully ripened it will not
matter-and cook on the back of the
range or in a double boiler until soft Rub
through a colander. then add four pounds
of sugar to the pulp. one quart of vine
gar. one tablespoonful each of cinnamon
and allspice and two teaspoonfuls of
cloves. Simmer until thick. which will
require about three hours. This will keep
all right In an ordinary stone jar covered
over.
Canning Grapes Whole.
Pick the grapes carefully from the
stem, wash and drain. Pack in. glass
many as possible. Cover with boiling
water seal. set in a kettle of water,
bring to a boil and cook fifteen minutes.
Then open. drain off the water from the
fruit. measure and make a rich strip, al
lowing one cupful of sugar to each cup
full OF the juice. Cover the grapes with
boiling water again. seal. leave ten min
utes. then pour that water of and cover
with the boiling strip. Simple and good.
Grape Jelly That Will Not Crys-
tallize.
Take the grapes while still a little
green. cook. strain the juice and can
without adding any sugar. Crystals.
which are often such an annoyance in
grape jelly. may form in this, but they
will fall TO the bottom. When the jelly
is needed. empty can OF the juice into
a kettle, bring to a boil, add an equal
quantity of sugar that has been spread
on pie tin and heated in the oven. Stir
until dissolved, then remove the spoon.
cook just twenty minutes and turn into
sterihzed glasses. No more crystaahza-
ton.
Grape and Orange jam. -
To six pounds of grapes allow two
pounds OF raisins, four pounds OF sugar
| and four oranges. Cut of the thin yell
low rind Of the oranges and chop fine.
together with the seeded raisins. Tu.p
the grapes and cook until soft enough to
rub through a colander Add to the
skins. cook fifteen minutes, aid -raisins,
orange peel. juice and s,ig r. and simmer
gently until jel.ieo.
EMMA PADDOCK TELFoRD.