New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-09-05

beverage ~ Aci1uS 1tSSlI SO C21S Iu8R.
ing Of many delicious dishes, and
since prohibition has gone into ef-
feet it is frequently used as an ex-
cellent substitute for the different
wines in cooking.
The fruit itself, when fully
ripened, is always delicious eating,
and whether one aspires to the lus-
cious California or Tokay variety
or is content with the less expensive
Concord, Niagara or Catawba
(these being generally sold in bas-
kets for from 80 to IS cents eaeh),
one gets full value for the money in
vested.
For the making Of salads the Cali
fornia and Tokay grapes are recon-
mended, and for most cooking pur-
poses the dark Concords. When pre-
pairing any dish with grapes always
remove the seeds or the result will
be exasperating.,
Conserving Grapes
In addition to the cooking of
grapes, they may be "put up" in
many toothsome ways. A few sug-
gestions are given: For grape con-
serve, wash eight pounds Of grapes
and press the pulp from the skins.
Cook the pulp from the grapes in
double boiler until softened and press
through sieve to remove the seeds.
To this pulp add the skins and let
simmer until the skins are tender.
Add three-quarters Of a pound of
seeded raisins, one pound Of mixed
chopped walnuts and candied orange
peel and four pounds of sugar. Cook
down quite thick and seal as for
jelly.
Grape jam is made like the con-
serve, save that the raisins and nuts
are omitted and tiny bits Of orange
peel and pulp are cooked with the
grapes.
The various grape conserves,
pickles, ETC., 60 particularly well
with ham, duck and mutton.
A Marmalade for Breakfast
The grape marmalade served for
Sundays breakfast will be found de-
lcious as an accompaniment to hot
biscuits, mullins, gems or hot but
tered toast, and when this Is served
less butter will be required. To
make it squeeze out the pulp from
the two pounds Of grapes, remove
the seeds and add four thinly sliced
oranges and one lemon, cut in bits.
Measure the combined fruits and
add two pints and half Of water
for each pint Of the fruit. Cover
and let stand until the next day.
Boil until the rinds Of the citrus
fruits are exceedingly tender and
again set aside overnight. Measure
the fruit and liquid, add an equal
amount Of sugar and cook until a
little almost jells when tried on a
cold plate. This marmalade re-
quires longer cooking than MARINA
Iade made from citrus fruits.
Spiced and i'm a Catsup
In making the grape catsup, wash
: and stem one peck CT grapes and put
them on to cook with just water
enough to prevent burning. Sim
mex until very soft and press
through a PURGE sieve with strong
pressure. To this pulp add one pint
Of mild vinegar, one tablespoonful Of
: salt, one teaspoonful OF paprika,
three tablespoonful Of sugar, one
sablasuoonSul Of ground cinnamon
and half a teaspoonful each Of
4 ground cloves and mace. Cook about
half an hour, or until quite thick, and
seal as Tor catsup.
10 prepare delicious spiced grapes,
weigh seven pounds Of grapes, slip
the pulp from the skins and seed.
Cool the pulp until softened, and
aAd one cupful and half Of vinegar,
half . cupful Of grape juice, one
grated nutmeg, one tablespoonful
and q half Of ground cinnamon and
half q tablespoonful Of ground all
spice. the washed skins and four
pounds of sugar. Simmer over O
gentls hest for one hour and q half
snd store 90 FOX canned fruit.