Evening star. [volume] (Washington, D.C.) 1854-1972, 1935-08-29


X n y n
REARING all this in mind. 1t is well
~ to HE yourself to market, pur-
chase the desired quantity Of grapes,
get out the preserving equipment and
set to work as soon as possible.
GRAPE JELLY without pectin).
Grapes should be picked over,
washed and stems removed. Place
in a preserving kettle. Heat to boil
ing point, mash and boil for 80
minutes. Strain through coarse
strainer. then allow juice to drip
through double thickness of cheese
cloth or a jelly bag. Measure, bring
to the boiling point and allow five
minutes hard boiling. Add an equal
amount of heated sugar. boil for three
minutes. Skim and pour into sterilized
glasses. Place In q sunny window
for "a hours. Cover and store in
cool, dry place.
GRAPE JELLY with pectin).
4 cups juice.
713 cups sugar.
Il bottle pectin.
Stem about three pounds fully ripe
grapes and crush thoroughly. Add one
half cup water, bring to boil, cover
and simmer for 10 minutes. Place
fruit in jelly cloth or bag and
squeeze out Juice. Measure sugar
and juice into large saucepan and
mix. Bring to a boil over hottest
fire and at once add pectin, stirring
constantly. Bring to a full rolling
boil and boil hard for one-half minute.
Remove from fire. skim, pour quickly
and paraffln at once. This will make
about IL glasses.
Concord grapes give the best color
and flavor. If other grapes, such as
malagas, are used try adding the
strained juice of two lemons to the
grapejuice. (In this case 312 cups
of juice should be used instead of ~
GRAPE MARMALADE.
Pick over, wash, drain and stem
grapes. Separate the pulp from the
skins and heat the pulp to boiling
point in the preserving kettle. Cook
slowly until the seeds come away from
the pulp. Rub pulp through a hair
sieve and return to the kettle to-
gether with the skins Add an equal
quantity of sugar and cook slowly for
80 minutes, stirring occasionally. Pack
in sterilized glasses and parafhn at
once.
GRAPE CONSERVE.
Boil grapes that have been washed,
drained and stemmed, for hour.
Press through sieve. Add "a pound
Of sugar to every pint Of juice and
return to kettle Boil hard, but do
not stir. When the mixture begins
to look very clear and a portion
tested on a plate grows thick. it Is
done. Take from fire and put into
sterilized glasses at once. Let cool
and store in a dark place.
vENISON JELLY.
Place IN a preserving kettle peck
wild grapes, l quart Of vinegar, Il
cup whole cloves and "a cup stick
cinnamon. Heat slowly until boiling
point is reached and then cook until
grapes are softened. Strain through
double cheesecloth or jelly bag. Boil
the liquid for 20 minutes. Add
pounds Of sugar, which has been
heated, and let all boil hard together
for minutes. Turn into sterilized
glasses, praffln and store in dark,
dry place.
This particular jelly, although
entitled "Venison," may be used to
complement many other dishes as
well. It's exceptionally tart and spicy
flavor combines happily with all the
heavier types Of meat, either hot OF
cold. As the basis of a sauce for
quail or other game, 1t Is unequaled.
And to prove its versatility in the
culinary field it makes one Of the
best filings imaginable for liam PAN
cakes"
If you wish advice on your in
dividual household problems, write to
Betsy Caswell. in care Of The Star,
inclosing stamped, self addressed
envelope for reply.