The Waterbury Democrat., 1932-10-07
LIST CALL TO FILL
 LILLY CUPBOARD
Grapes Are Plentiful Now and Jelly Is Easy to
 Make
TESTED GRAPE RECIPES

Is your jelly cupboard as full as it should be? Do you have enough full glasses in 1t to last you and your family through the coming winter?
 If you haven't, you should make up for lost time right away, with grapes. For, plentiful as they are at the moment, they won't be in the markets long. And even If you do have a goodly supply of other jellies, you certainly should make a quantity of grape jelly, for 1t Is the most popular kind with all members of the family.
 Don't think, just because these days are full of plans for the Fall, that you don't have time to make jam and jelly. The economy or having your own cupboard full would pay you well, of itself, but there is really no necessity for snendinp hours over the cook stove. in these modern days.
 A full batch of grape jelly should not take you more than fifteen minutes to make, after you have put the juice on the stove. You need only add bottled fruit pectin to speed up the jellylng pro cess and to yield you jelly pertect in flavor and color.
 With sugar cheaper than 1t has been in many years, millions or women. all over the country, are furning to jam and jelly making to hcln economize on the household budget. Both jam and jelly have ,innumerable uses in cooking, as weIl as having first choice as wholesome spread for bread. .,, Think how fine grape jelly Will taste on that winter morning cmelette: how excellently it will go m sandwiches for the children. s school lunch box; how it will ht into next Springs picnic basket. . So. while there is still time, put in grapes alone or in some Of the deIicio,ls combinations which can he made with them. And to insure sTccess try these tested recipes. which should give you severa pIasses more from the same amount of fruit than you could get from old fashioned ones.
 SPICED GRAPE JELLY
 AZ cups (2A lbs) juice
 x cup vinegar
 teaspoon cloves
 ? teaspoons cinnamon
 s cups (3H lbs) sugar
 F bottle fruit pectin
 To prepare juice, stem and crush 2 pounds fully ripe grapes. Add vinegar, cloves and cinnamon. Stir until mixture boils, cover and sim- mcr 10 minutes. Place fruit in ielly cloth or bag and squeeze out juice, Measure sugar and 1ulce into large saucepan and mix. Bring to q boil over hottest fire and at once add fruit pectin, stirring con- stantly. Then bring to a full roll ing boil and boil hard for h min- ute. Remove from fire, skim, pour quickly. Paraffin hot jelly at once Makes about Il glasses (6 fu1o ounces each).
 Combination Ripe Grape Jelly
 and Butter
 To prepare juice, stem about z pounds fully ripe grapes, ana crush thoroughly. Add # cup water cover, and simmer minutes Place fruit in jelly cloth or bag Drip until 4 cups juice have run through. Use juice for ripe grape jelly. (Recipe below).
 Sieve pulp left in jelly bag to re- move skins and seeds. Use sieved pulp for Ripe Grape Butter (Re- cipe below).
 RIPE GRAPE JELLY
 4 cups e lbs) juice
 A7h cups (3H lbs) sugar
 x bottle fruit pcctin
 Measure sugar and juice, as pre- pared above, into large saucepan and mix. Bring to a boil over hot test fire and at once add fruit pee tin, stirring constantly. Then bring to a full rolling boil and boil harc F. minute. Remove from fire skim, rour quickly. Paraffin ho jelly at once. Makes about II glass es (G fluid ounces each).
 RIPE GRAPE BUTTER
 Az cups (2H lbs) prepared
 pulp
 z cups 6 lbs.) sugar
 E bottle fruit pectin
 Measure sugar and prepared pulp, as prepared above, into larg' kettle. mix well, and bring to full rolling boil over hottest ire Stir constantly before and whli' boiling. Boil hard minute. Re move from fire and stir in frul pectin. Pour quickly. Paraffin ho butter at once. Makes about l. glasses G fluid ounces each.)