Evening journal. [volume] (Wilmington, Del.) 1888-1932, 1917-02-01


or into carboys while still warm.
These carboys are put in cool dark
room and left for three months. The
clear juice is then carefully drawn on.
Until recently this was considered
enough clarifying. but analSsis dis
closed a substance known as angeles
that was still In this clear juice. The
one hundred percent. pure grape juice
is put through a machine and forced
by pressure through i've thicknesses
OF fibre cloth. The remaining product
is Just the pure juice OF the best
grapes.
Grape Juice Dessersts.
There arc numberless desserts
made with grape Juice. simple enough
for the most delicate digestion, and
yet attractive additions to the general
family menu, and they will provide
the variety for which the housekee9-
er is continually looking.
Grape juice lends itself we'll 70
gelatine. puddings, ice creams and
Ices. The following recipes will give
additional suggestions:
Grape Sponge IS a dainty and de-
liclous dessert Il is made by cook
ing two tablespoons Of cornstarch.
previously mixed with little cold
water, with one cup OF grape juice and
one OF water. Add one half cup OF
sugar, speck OF salt, and bring the
/ mixture TO boil in a double boiler.
Cook until all Wilderness OF the corn
starch disappears. Let mixture cool,
add well beaten whites Of two eggs
] and beat until smooth. Pour into in
/ dividual cups and serve very cold
with custard poured over It. or with
whipped cream.
"Fruit salad: Many fruits have beer
used in fruit salads. but try this ane
enjoy the refreshing combination
Cut out sections from one grape frui
and from three oranges. add fou
slices OF pineapple. cut into small
pieces. mix with threefourths OF
/ Gun OF sugar, pour over the mixtur
one pint of grape juice. Serve yer
b cold. in sherbet glasses. This Ia a
delicious used as a fruit course q
the beginning OF luncheon, or as
dessert for dinner or luncheon. Oftel
II IS preferred for an afternoon o
evening AFFAIR, rather than the richie
ice creams.
"Grape Ice Cream is a delicious
dessert. and a Grape Sauce over plan
ice cream will be found very gooI
indeed.
"Grape Sauce. Cook two table
spoons of cornstarch with ] cup o
boiling water for ten minutes, adj
two cups grape Juice and ! cup sugar
stir and when sugar is dissolved
serve.
sugar and 1-2 cups water TO thicl
syrup. Add I IL cups grape 1uic
and serve either hot or cold, with ic
, cream.
"serve either sauce cold with col
, buildings. or hot with cottage or othe
hot buildings.
More Recipes.
Following are some OF Mrs. Feul
ing's excellent recipes:
/, Bread Making-ROlls.
! / cup scalded milk.
u l cup cold water
! tablespoon sugar
!, G cups flour (about).
j, 1 tablespoon leaf lard.
I teaspoon salt.
= / cake compressed yeast.
. IA cup luke warm water
y Method-Soak yeast in water sea
milk and pour II over salt. sugar AT
butter in a bowl When cool add q
= cold water, dissolved yeast and flo'
u To make a batter. Beat this bait
we'll. then add enough more flour
make q stiff dough. turn into q
y Toured board and knead until sHoo
/ and elastic. When touched with q
n finger the dough should spring bac
K Return dough TO bowl, smear wi
lard. cover and allow 20 double
Ie bulk. Form into rolls. arrange In
,s creased biscuit tin and spread &c
erousiy with fat. Place TO rise. VIII
10 double in size, bake in a quick ov'
e Serve with pure fruit Jelly.
4 TapiOca Pudding.
10 10 cup minute tapioca.
n cup cold water.
in - cups boiling water.
ali I-2 teaspoon salt
6 sour apples.
OF 1-2 cup sugar.
OF Grape Sauee.
en- cup grape Juice.
rs IA cup sugar.
re 2 tablespoons flour.
N Method-Soak tapioca one honr
in cold water. enough TO cover; Aod
nd remainder OF tho water and tne Sd
H. Cool in the double boiler untl raj
narent Core and pare apples ,.s
lie range in a creased baker, MI ca'l. y,
IN with sugar. pour over taloo.S' y
r. nave Al a moderate oven until =
,ot annIes are soft. Serve with sra
n To make grape sauce: MIX sug
re and flour and make a smooth pas
ce With some OF the grape juice; A
the remainder Of the juice ana co
In double boiler is minutes, surrl
10 until thick.
n SaIplcOn of Fruits
ge 1 small can sliced peaces.
he 1 small can pears.
q small bottle maraschino cherri
es l small can sliced pineapple.
al orange.
ed 1 grape fruit.
he cup sugar
le- Method-Drain the canned fruit,
us the pears and pineapples into sli
er. 10 correspond with the peaches. I