The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-10-29
FOOD
FACTS
BY ANN PAGE
Director Of A. d p. Bureau Of
I4or.. ErnnnnYnfca

Home Economics
The fall grape crop Is good this
year. That means breakfast fruits
and lunch and dinner desserts can
be more easily planned because al
most everyone likes grapes.
1t also means that it may be
worth your while to bottle some
grape juice yourself and to make
some jelly and jam. If 1t Il !
choice OF one or the other I should
choose the latter because the fac
tory.canned juice is usually fully
as good and often better than the
homemade product. OF course. II
you have a grape vine in your own
back yard you will find Il econorni-
cally worth while to make your
own supply. Also II you find 4
special bargain In ripe grapes YOU
really isn't much, of making grape
juice. Here is recipe in any
case. This is easy to make and you
will have some whole grapes for
salad as well as grape juice for
beverage or flavoring Of desserts.
Skins Retained
Wash and stem grapes. Measure
and place one cup Of grapes into 4
clean, hot quart. Add one cup
sugar. Fill jar with boiling water
and seal Immediately. Invert jar
for few hours before storing.
MY favorite grape jam retains the
skins which give It body and flavor.
T q a =
them in at the last, boiling them just
enough to sterilize them. IA longer
cooking with the grape acid Injuries
the flavor.
Remove the skins from three
pounds OF grapes. Cook puIps until
seeds can be separated Remove
seeds, add skins and three pounds Of
sugar, the juice Of three lemons and
the thinly shaved rind OF one lemon.
Cook for one and one-haK hours over
a slow fire. Add one cup walnut
meats and put in Jelly glasses.
Spice with Meats
Spiced grapes are q great favorite
with meats. They make q delicious
sauce to use with warmed over lamb
or veal for the second days use OF
the roast. Remove skins from seven
pounds OF grapes, cook pulp and put
through colander to remove seeds.
Add uncooked skins, five pounds OF
sugar. two tablespoons ground cin-
namon, cloves and a1lspice, one tea
spoon nutmeg. one lemon and three
oranges sliced thin, and one good
teaspoon vinegar and cook to the
consistency Of marnalade.
As you probably know. green
grapes and ripe grapes produce
jellies of entirely different flavor
The first, with its pungent taste, is
so good with meat, while the sec.
ond rivals in popularity for gen.
eral use the other standby currant
jelly. Green grape juice makes an
excellent foundation for mint jelly.
If grapes are over.ripe the addi-
ton of commercial pectin will make
1t certain that you get a jelly that
will mold. In this case use the
directions which come with the
bottle of pectin.
Serve With Lamb
Another excellent jelly to serve
with roast lamb IL made with mint
and green grape juice. Wash mint
and chop fine. To each cup of
chopped mint add one.fourth cup
sugar and one.fourth cup water :
and let stand several hours or over
night. Bring to the boiling point.
Combine sugar and green grape
Juice, using two-thirds cup of sugar
to one cup of juice. Cook and
test for jelly. and when the jelly
ing point Is obtained, add green
vegetable coloring and one or two
tablespoons of prepared mint for
each quart Of grape juice. Oil OF
mint may be used instead of pre-.
pared mint. Add drop by drop
until the desired flavor is obtained.