Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-25
TODAY'S HOUSEHOLD AFFAIRS.
By Mary Lee.

Grapes will soon be plentiful and
those housekeepers who are fortunate
enough to possess a grape arbor VIII
be looking for means of disposing OF
the surplus that cannot be eaten.
The usual thing is to make grape
jelly, but plain grape jelly is apt to be-
come a little insipid to the taste in
time. For this reason l suggest COM
bining the grapes with little crab
apple. This will supply the necessary
tang. Wild grapes and crab apple COM
bine splendidly, and in some districts
both fruits may be had for the picking.
The grapes are stripped from the
stem, washed and cooked until broken
and the Juice extracted. They are then
strained. The apples are washed and
cut up without peeling or coring and
boiled until soft enough 10 strain.
One pound of sugar is allowed for every
pint Of the combined juices (apple and
srape). Put the sugar into the oven
to heat and the juice over the stove
Cook twenty minutes. Adj the sugar
and cook for five minutes after the
sugar has dissolved. The best results
are obtained by using equal quantities
of the two juices
Elderberries and wild grapes make a
delicious combination. but in this case
two parts of the elderberres and one
of the grapes will make the best jelly.
The men of the family will appre-
ciate grape relish that goes well
Choose rather underripe grapes
seven pounds Pick from the stems and
separate the pulp from the skins. Put
the latter into preserving kettle
over the fire with just enough water
to keep them from burning. In another
kettle place the pulp and cook until
the seeds loosen. Press through Il
sieve and add to the skins with a half
and teaspoonful each of cloves. all
spice and cinnamon. Boil until it
thickens. then put into jars.
The combination Of grape and orange
1s new, but is sure to be popular as
winter delicacy where it is tried To
six pounds of grape allow two pounds
OF raisins, four pounds of sugar and
four oranges. Cut off the thin rind of
the oranges and chop fine. together
with seeded raisins. Prepare the grapes
as directed above and add TO the skins
and pulp the raisins. orange peel,
orange juice and sugar. Simmer gently
until slightly jellied. This makes a de-
1icfous dessert, also a tasty filing for
cakes.
The best grape jam is made from
the smaller Concord grapes or the late
Isabellas. Stem. weigh and wash the
fruit. One pound of sugar to one pound
OF uncooked grapes should he allowed
PUT the grapes in a large preserving
Kettle with the smallest quantity of
water Cook gently for three-nuar ters
OF an hour. then press through a
colander. Add the sugar: stir well AMI
eooh eeitiS uhtli II CROPS from the
spoon in thin jelly. Skim during the
cooking if considered necessary and
cook to any desired consistency thick
or thin.
Uses of the Casserole.
When the making over of cold meats
into warm dishes is in question consider
the casserole. BY its use even the small
est scraps of meat, vegetables, sauces
and gravies can be used up Not a
spoonful of anything edible need go to
waste.
When the Sunday joint of roast beef
has been served hot and then cold make
uehclouS lunch or supper OF the re-
mains If there is insufficient Tor a din
ner In the bottom of the casserole put
sLced potatoes. a carrot and a couple
OF onions. small. chopped, and. if on
hand. a few mushrooms. Over this pour
the gravy left from the meat, or. il this
mas been thrown away. add water sea-
soned with pepper and salt. Put on the
cover and bake in n slow oven for
an hour. Half an hour befote serving
lay the cold meat on top of the vegeta-
Dies. replace the cover, and continue the
baking.
Cold roast of lamb will prove a very
tasty dish cooked in a casserole with
green peas. The peas are boiled and
placed in layers in the casserole alter
nately with slices of the lamb The
liquor in which the peas We're boiled IS
thickened and poured over. the casserole
being set in the oven until the meat
has heated through. Served with
mashed potatoes, appetizing meal is
the result. When cold peas or other
vegetables are on hand a white sauce
can be poured over, or any gravy that