The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1918-09-11
Home Demonstration Work
ANNIE KEE.S,, Demausilatar
ALICE MARTIN, Assistant
Home Uses for afuscadine Grapes.

and food economy are being so much
emphasized, the home utilization OF
muscadine grapes is particularly ap-
propriate. The Muscadine family in
cludes the Scuppernong, James,
| Thomas, Flowers and the wild grape
known commonly as the Muscadine.
Spiced Grapes.
Spiced Muscadine grapes are much
the same as canned grapes prepared
by the cooking methods except for
the spices. The product is slightly
more difficult to make, but a small
amount of it will be desirable for the
sake of variety, and many people
greatly prefer the spicy products to
those having pure fruit flavors.
The method used for making spiced
grapes is essentially like the cooking
method of canning the grapes
After combining the softened hullss
and seeded pu1ps, for every 5 pounds
Of fresh fruit used add the follow
ing:
9 1-2 pounds of sugar,
2 ounces of ground cinnamon,
l IL ounces of ground cloves,
IL pint Of vinegar.
Then boil the mixture over a slow
fire until a little thick. If 8 pounds
of fruit are used this will require
about an: hours boiling.
Since the flavor of the spices pre-
dominates, the variety factor is OF
less Importance than in other pro-
ducts. Some people prefer a speclal
product made as above, but with the
vinegar, the cloves, and half the SUI
gar omitted.
Catsup.
Muscadine grape catsup is a pleas
ing sauce to serve with cold meats:
It is a cheap, easily made product
and keeps we'll even in an open con-
.ainer. Moreover, it holds an I'M
oortant place in Musc&dine grape
utilization, because it can be made
from varieties. which, owing to- their
,cidity, are not well adapted for use
n other ways. In making catsup
he iuicy varieties are best, and an
acid Juicy variety is to be- preferred
70 a very sweet one:
To make Muscadine grape catsup
first weigh and then crush the fruit
stew the> crushed fruit over a slow
ire Until soft, and then work II
through a, colander with a spoon
,eaying the skins and seeds behlndi
To the juicy portion which passes
through the .colander, add Tor Sacn .
pounds of fresh S:uit USED:
2 1-2 pounds sugar,
= Hf--- -
] tablespoonful of ground CHINA
non.
i. tablespoonful. of ground allspice;
/ tablespoonful Of ground cloves.
1-2 tablespoonful OF pepper.
. 1-2 tablespoonful Of salt
q i pint Of vinegar.
Boil. the mixture until si1gnciS
kick and then seal it. hot in not
sterilized bottles or fruit jars.
Mincemeat.
Muscadine grape mincemeat Is
another appetizing and distinctive
ot oGuct, somewhat like conserves'
SIT cheaper, and containing fewer
rgre dients. No oranges are requlr
,d in making mincemeat This is an
important consideration, since or
.,nges are expensive and often very
scarce in parts of the MuscadtnC
.rape territory at the time the grapes
IRE ripening. The grape mlnceraeat;
as it's name implies, is a substitute
eor ordinary nincemeat. In making
,ies equal parts Of the mincemeat
md chopped apples are usually useo'
out the mincemeat is delicious pro
luct without the addition Of apples
To make the mincemenat, pulp
he grapes, placing the pulp in one
porcelain vessel and the hulls in an
,ther. Cover the hulls with water.
boil violently until tender, and then
.-un through meat grinder, using
he coarsest plate. To the pulp ana
juicc add a teacup of water cone
hale pint) for every quart OF pup
md Juice; boil until tender (about
q n1inutes3. and press through CO
,ander to eliminate the seeds. Then
mix the pulp, juice, and huns, ana 70
!.yery- quart of the mixture add:
The pulp of one lemon,
The ground white rind OF one lem
On,
Two cups Il plnt) VI sosoh'
One grated nutmeg.
Roll until cf a thick, smooth con-
sistency-that is. until it flakes Or
sheets when poured from o. spoon
Seal while hot in sterilized jars.
: In using this, for mincemeac pies
I'D one part of chopped apples for
yach part Of grape mince,neat, or
where fall apples are available, these
can be added when making the
c.incemeat.
T F1avoring Sirup.
This> sirup, as its name implies, is
Intended for use. as a f1avoring; m
gredient in the making of punch,
sherbets, ices, etc. 1t is quite differ
ent from the heavy concentrated
product previously described.
To maize the flavoring- c'rup' aoo
I Quart of water 70 each gallon 81
crushed grapes and boil violently un-
I'll thoroughly cooked-that is, until
easily stirred and OF even consist
>rcv-the berries being broken down
Then pour this liquid into thlcs
flannel jelly bag and let it drip into
!. porcelain vessel until all available