The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-09-05
The Hornernaker's
Corner
M MAPv nnVTGVAS
By MARY DOUGLAS

juice, here is step by step process
that will produce clear, delicious
homemade grape juice.
/. Wash ripe, firm grapes quickly
and thoroly, then stem. To keep color
and flavor, cook in small patches.
Work with quarts of the stemmed
grapes at a time. Place grapes in
large pan; add about l cup water.
Crush gently with potato masher.
Keep heat low and bring grapes
Just to a simmer. This should take
about 10 minutes. Juice must not
boil you'll lose that full, rich
flavor.
2 Strain pulp and juice mixture
thru or layers of cheeseclOth made
into a bag. A smart trick - hang
bag from cupboard-door handle, let
drip into enamel kettle or bowl. For
faster work, have several bags drip
ping. Don't squeeze - you want
clear, pure juice, not the pulp.
3. Measure juice into large kettle.
Add l cup sugar per gallon a quarts
or Is cups) of juice and reheat to
a gentle simmer. (Amount of sugar
depends on sweetness of grapeS.) II
you like, sweeten just half of the
juice; leave part unsweetened for
jelly-making during winter months.
hn{
ened just to a simmer before pour
ing into jars.
4 Fill washed, scalded, and steri-
lied jars with hot juice. Keep jars
close alongside kettle, and use a
funnel to keep juice from splitting.
Leave 1/8-inch space at top. Wipe
top and edges of jar carefully.
You'll get help from your manu-
facturer'S directions on the type of
jar closure you use. Lower jars
into water bath Oars l inch from
bottom and water l inch over tops).
Water is warm, not boiling. Turn
heat high. When water boils, cover
and process 5 minutes. Juice needs
only short processing.
S. Processing time is up? Dip out
water to reach jars or life up rack.
Don't lift two-piece caps by the tops
always by the shoulder or sides.
Place jars on folded towel. Do not
retighten this two-piece metal cap.
Let cool away from drafts. After
II hours, test seal; remove rings;
store in cool, dark place. Use pulp
for making grape jam or butter.
Here is a recipe for making grape
jelly, which is always so nice to have
on hand. The trouble right now
though is the SUGAR.
Under ripe grapes are best on ac-
count of their tart flavor and pectin
content. Wash and remove from the
stem about cupfuls of grapes. Place
them in a kettle with about a half
cup of water. A quartered apple may
be added to this amount of grapes
(but this is optionaD. The
apple is supposed to keep the grape
jelly from Sugaring. Boil the grapes
until soft. Strain them through a
jelly bag Allow to each cup of
juice "a to l cup of sugar. Cook only
4 cups at time. Boil together until
the sirup makes soft jelly when
cooled in a spoon
Do you remember that old fash
Toned Apple Snow your mother
used to make? Well here is a recipe
that will take you right back to
your childhood days.
Apple Snow
Soak teaspoon of gelatin in cold
water. While this is going on heat
cups applesauce that has been
rubbed through a fine sieve. Sea-
son this with Il cup of sugar, a
teaspoon of lemon juice, a pinch
of salt and a generous sprinkling of
gelatin to the hot applesauce and
stir until the former is dissolved.
Remove from the fire and beat
hard while it is cooling. (This is
importantly When cold but still soft
fold in the stifly beaten whites of
2 eggs. Turn into a mold and chill.
This may be served with a simple
boiled custard or with cream.
Picked Red Cabbage
In that famous old cook, DR..
Kitchener's ''The Cooks Oracle"
there's fine recipe for picked red
cabbage that has stood supreme
through all the years.
Make pickle as follows: Two
quarts of vinegar, ounces of ground
black pepper, ounce of pounded
ginger, l ounce of salt, l ounce of
shredded horseradish, a few capsi-
Gums or little cayenne if wished
hot. Put the above ingredients in