Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-04
MADE WITH GRAPES
Unfermented Grape Juice
without Sugar).

and pressed as In the first recipe. Empty
bottles that have been well washed
should Do placed on a wooden rack In the
Washboiler, and the grape juice when
cool should be poured into these. The
boiler must then be filed to the height
Of the necks Of the bottles with cold
water which is gradually allowed to
reach the boiling point. The juice must
Do boiled ten minutes, when one bottle
Will be needed to fill the others to the
hrim, as some of the juice will have
evaporated. OF course the bottle must
be corked and sealed while hot.
One-fourth pint of sugar to each pint
of juice may be used in either recipe.
Half-and-half quantities are not neces-
sary. This amount must be determined
by the family taste.
Preserved Grapes.
Grapes. like all other fruits keep best
when canned by the sterlizing process.
Grapes may be canned in the following
way: Measure a quart of water to each
pound of sugar and make a strip. Place
the fruit, which has been cut from the
punches and washed. in heated jars and
pour the boiling strip over them after
the water has been allowed to heat grad
ually to the boiling point. Cook ten
minutes. then fill with hot strip and seal
while hot.
Many people prefer to make grape juice
from canned grapes for the excellent
flavor that results from standing. The
juice If properly made tastes like sweet
wine. They make delicious sherbet.
which is not only appetizing, but of a
beautiful color. Canned white ana seed
less grapes are delicious and of very
delicate flavor.
Grape Butter
Separate the skins and pulp Of grapes.
Let the pulp simmer until tender and
| then add the skins. Then allow one
half pound of sugar to each pound of
fruit. Cook until thick, jar and seal.
| This butter will not require watching or
stirring II placed in the oven when the
| fire is very low and allowed to bake.
Green grapes also make very nice but
| ter.
Grape jam.
| Heat the grapes until soft in boiling
water and simmer thirty minutes. Weigh
pulp, allowing about one-eighth pound OF
sugar to each pound of pulp; cook. STIR
| ring until 1t thickens into Jam consist
| ency. Lemon or orange rind may De
added. Either green grapes or half
| green and half-ripe may be substituted
| for the ripe grapes. The jam should be
placed in stone jars and sealed with par
atm.
Grape Jelly.
The proportions for grape jelly are
the same as the proportions for grape
jam-one-eighth pound Of sugar to each
pint of juice. The sugar and juice should
| be boiled together until the mixture
jells when exposed to the air If green
grapes, which make a tart light jelly. are
used q pound Of sugar should be allowed
to each pint Some grapes contain q
great deal more sugar than others. 1t is
best to only make two or three glasses
| at a time. If more sugar Is required to
make the juice jell it will be easier to
| add it to the second lot.
| Elderberries and apples may be com:
bined with grapes. measuring half and
half of each for either jelly or jam
| Grapes and pears measured In equal
weights are combined to make the ia
nous French marmalade.
French Marmalade.
Simmer the grapes until soft in just a
little water after they have been stem
med, washed and seeded. Press through
colander and add the uncooked pears
which have been cored. pared and sliced
simmer and stir until thick. After the
pears are thoroughly mashed the grapes
may be placed in slow oven. Where one