Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-30
BY MRS. NJ. A. WILSON
tcopvrioht, 1872. ey hi Mrs: NJ; 4. Wilson.

GRAPES of many varieties are
~ abundant during the late harvest
season. Made into grape juice, jelly,
msrmalade, or in their natural state,
spiced grape jams and grape catsup,
paste and vinegar are some of the
ways of utilizing the fruit of the
grape vine. Certain varieties of
grape are dried for raisins.
The juice and the pulp Of the
grape contain from II to 20 per cent
fruit or grape sugar; from 1 to 4 per
cent nitrogenous matter of protein;
and potassium and other mineral
salts. tartaric, malic and citric acid.
1t is from the fermented grape juice
that the cream of tartar is obtained.
Many wonderful healing proper
ties are attributed to the grape, and
many sanitariums use this fruit ex-
clusively during the season for
treatment of various diseases.
How to Make Grape Juice
Wash the grapes by plunging each
bunch up and down in pail of clear
water. Remove the grapes. Weigh
them and for every twenty-five
pounds of grapes add nine pints of
cold water. Place the grapes and
water in a large preserving kettle
on slow fire and heat to the boiling
point, mashing we'll with wire po-
tato masher. Stir from the bottom
to prevent the fruit adhering to the
bottom of the preserving kettle. Boil
until the grapes are soft and then
turn into a jelly bag and let drain.
Now this juice may be bottled,
either plain-that is, without adding
sugar, or one-haf cup of sugar in
each quart of juice may be added
as desired.
To Bottle Grape Juice
Fill into sterilized bottles and then
cork. Place in hot-water bath and
process for twenty minutes, counting
the time from two minutes after the
water starts to boil.
When processed, remove from the
bath and cool. Dip the tops of the
bottles sufficiently deep enough to
cover the cork and neck of bottle in
the melted parafin. Set aside to cool
and then store.
To remove the sediment that is
usually found in grape juice filter,
twice rub the pulp left in the jelly
bag from the juice dripping through
aNfine sieve. Use this pulp for mar
halade, jams, catsups and grape
pastes.
Grape Catsup
Wash, stem and then weigh six
pounds of Concord grapes. Place in
preserving kettle and add two pints
of water. CooRsuntil the grapes are
very soft; rub Through a fine sieve
and then return to the preserving
kettle and add
One and one-half cups of strong
cider vinegGr,
TsDo pounds Of brotVn sugar,
Tt0o tablespoons Of cinnamon,
One teaspoon of nutmeg,
Three-quarters teaspoon Of cloves,
Three-qudrters teaspoon Of all
spice,
One-quarter teaspoon of mustard,
One-hulf clove of garlic.
Cook until very thick and stir
constantly. Fill into sterilized
bottles and process as for grape
Juice.
Spiced Grape Jam
Wash and stem seven pounds Of
grapes, and then press them from
the skins. Place the skins in a pre-
serving kettle and add two pints of
cold water. Cook slowly until soft.
Place the pulp in the second preserv-
ing kettle and add pints of water,
and cook until the pulp is very soft.
Rub through a fine sieve and then
place the pulp in the preserving
kettle with the skins and four
pounds of brown sugar, and the fol-
lowing spices tied in a cloth:
Ttoo tablespoons of cinnamon,
One teaspoon Of nutmeg,
One-half teaspoon of aUspice,
One-hdlf teaspoon of cloves.
Cook until the mixture is thick,
like apple butter, and then pack into
sterilized pint jars. Adjust the rub
ber and lid, and then seal. Process
in hot-water bath twenty minutes.
Remove, cool and store in dry, cool
place.
Grape Marmalade
Wash and stem five pounds of
grapes and place in a preserving
kettle. Add four cups Of water and
cook until very soft. Rub through
fine sieve and return the pulp to
the preserving kettle and add three
pounds of brown sugar. Cook slowly
until thick, then store as for spiced
grape jam.
Use the dry pressed pulp of the
grapes for making vinegar. Place
two quarts of this pulp in the pre-
serving kettle and add
STR quarts of t2ater,
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