Evening star., 1917-09-21

grapes by putting sealing wax on the
cut stems and placing the branches III
a bottle. Fill the bottle with water, 10
which has been added little charcoal.
Seal the neck of the bottle with wax
and set in a cool place. If one mas
very cool room. and will suspend d me
tallic clothesline or stout wire ana tle
bunches of perfect grapes TO H. Iot
crowding them. they may be kept ioi
a long time.
CANNED GRAPES.-To keep grapes
firm and in shape when off the stems,
first pick them from the stems, peins
careful not to crush them. Wash ana
place them in jars which have previous .
ly been rinsed in cold water, tneh III
quick succession turn on ana OH M ,hi iee
times. boiling water sufficient 10 cose.
the fruit Fill the jars with rlch hot
sirup and seal. The fruit will retain i,s
shape and the pulp will be as hriH a9
when picked from the stem
GRAPE JIrICE-The best method OF
making grape juice is to first wash the
grapes tboroughlv. using cold water,
then weigh them and allow three-q uaf :
ters of a quart of cold water to every
five pounds of grapes. Bell until the
pulp and skins have separated an"
boiled down. Make a bag OF dohpie
cheesecloth, large enough to hold ,he ne
quantity of juice that would fill SINAI
bread pan. Tie the top tightly with
stout cord and suspend it from strong
juice may drip into the pan. AS 1t re-
Quires several hours for SO much juice
to drip from the bag, it is best TO star
it dripping early in the evening: IN
that way it can drip all night and be
ready for bottling the next day. w hen
all the juice has passed through the
cheesecloth, add one pound OF sugar
to every five pounds of grapes ana DOH
for about two minutes; then take good
sized bottles with tight-fitting corks
before filing them with the juice. CORK
them. seal with paraffin wax. wrap
each bottle in paper and keep In cooi,
dark place.
GRAPE JELLY.-Grape jelly should
be made on a clear day, and it should
boil quickly. 1t is one OF the rlchest
jellies in color and favor. and of course
ripe are best for the purpose. Niagara
grapes produce clear, pale-yelioW
jelly. and Delaware grapes light red
These iellies are made exactly the same
as ordinary Concord grape jelly, except
that Delaware grapes require a little
more boiling than the Concords.
Free the fruit from the stems after
washing the punches thoroughly. Pour
little water over them to start them
boiling, so as not to scorch the broken
grapes. Boil until the grapes pop open
and then strain through cheesecloth. If
you prefer a light-colored jelly, and one
that will not be strong. add to the bulk
of grape juice an equal portion of ap-
pie juice extracted from tart apples.
Measure the liquid. and for each pint
add a pint of sugar. Cook rapidly in
porcelain kettle. skim free from all
rising sediment. and test frequently.
Do not make large quantity at once.
If too sweet. and it does not become
firm quickly. add little vinegar or
lemon juice. If too tart, add more
sugar.
GRAPE JELLY IN LAYERS.-Make
some Niagara and Delaware jelly. also
a small quantity of Concord jelly. In
the bottoms of Individual glasses place
layer Of Delaware jelly and let il harden.
then cover with q layer of Niagara jelly.
When this has CONCEALED finish with
the deep-tinted Concord jelly Cool
and seal as usual. When serving as a
dessert top with a spoonful of whipped
cream and decorate with a cherry or
candied violet, or a bit of angelica
may be cut to simulate a grape leaf
and placed at the side.
GRAPE CONSERNE.-To every five
pounds of grapes add three pounds of
sugar. two pounds of seeded raisins
and one-half a pound of English wal
nut meats. Separate the pulp from the
skins and cook the pulp until the seeds
will float or SEPARATE easily. Remove
the seeds by sitting, add the skins to
the pu!D, then add the sugar. Let boil