Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-07-30
Island Grown Grapes in the Market;
Some Hints as to How to Use Them

Some months ago Honolulu house
wives were advised by food expert
that when grapes were selling a
was efficient housekeeping to use
them in the menu. This week thu
market is offering the Isabella fol
six cents a pound and the provident
husekeeper is adding them to her
preserve store as well as using then
: literally on her table. The Isabella
grape, black and tart tasting, Is much
| like the Concord and lends itself wei
to any recipe where the Concord car
be used. History has it that the lisa
bella grape was brought here from
| Madeira by a Portuguese immigrant
ship and, proving hardy and resistant
| to disease, has become the leading
grape Of the islands. We need moi
turn pacifist nor believe all the sill
ver-tongued orator from Nebraska
Isays to enjoy these grape products
rather it is the best kind OF a war
measure to use upon our tables not
only island grown products, but island
grown products when they are il sea
son and most plentiful.
The best liked form Of the grape is
as grape juice and as this Is the most
economical way of preserving and the
foundation for many grape dishes,
grape cookery logically begins with
making grape juice.
Grape Juice
Use firm and not over ripe grapes
II the juice is for jelly making; fully
ripe grapes for sherbets, drinks,
sauces and puddings. Stem and clean
the fruit and barely cover with water;
cook until the fruit is soft, usually
about thirty. minutes, strain through
a coarse sieve, then let the Juice drain
through a fine meshed jelly bag. This
juice may be bottled and kept for
later use or made at once into other
food products. In bottling, observe
the usual methods Of canning. Sue.
cessful canning is perfect steriIiza-
ton, not only OK the food product, but
Of any utensil that touches it, and
it must stay that way If it is to keep.
The lower the heat and the more
quickly this sterilization is accom-
plished, the brighter the color and the
better the flavor of the juice.
Grape Sauce
Wash and stem the grapes, remove
the pulp from the skins by a quick
pinch between thumb and finger.
Keep the pulp and skins separate,
adding very little water to the skins,
and cook until tender Sift the hot
pulp through the ordinary rotary flour
sitter (this removes the seeds) and
to each cup of this eedless pulp add
cooked skins, stir until the sugar is
dissolved, chill and serve the same as
you would apple sauce.
Grape Shorteake
Make a cake Of two cups of flour,
four teaspoons of baking powder, one
half cup of Shortening one-half cup
of sugar, three-fOurths cup of milk.
one teaspoon salt Mix to a dough
and bake in a loaf about 20 minutes,
split while warm, butter and lay to.
gether again, then pour grape sauce,
as made by the above recipe. over
it and serve.
Grape jelly Sauce
Ito be served with steamed pud
dings or plain boiled rice when served
IS dessertO One-half glass Of grape
jelly, one cup of boiling water, two
teaspoons Of cornstarch, three table
spoons Of cold water Let jelly, sugar
and hot water simmer till smooth,
add the cornstarch mixed with cold
water and stir till boiling. Cook
slowly from five to 10 minutes and
serve hot with dessert.
Grape jelly Tapioea Pudding
Three cups of boiling water, one
half cup OF tapioca, one teaspoon OF
salt, one-half cup of sugar, one halt.
glass of grape Jelly. Cook the tapioca