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Show Tested Grape Recipes B;i Mary Lee Swann, riir Principal of the Scudder School of Household Arts. Quick Grape Juice. :. over, naih, drain and re-'." re-'." ',enis from grapes. Heat .;..'v on back of stove. "When ;Ti!n through cheese cloth it squeezing. Measure .. .: a;.i bring to tho boiling ' A:i i; cup of heated sugar . vja.-t of juice and cock 5 :i affr mixture begins to :,a! while boiling hot in ster- Spiced Grapes. , - o.er, wash, drain and stem y.::M of grapes. Separata -a sites and cook pulp in kettle until soft. Then ' ;h sieve. Add the tift-' tift-' '.o toe skins with 4 pounds 3s 1 plat of vinegar, 1 grated 1 ? S tablespoon powdered mi 1 teaspoon ground i ilxmer gently for 2 hour3. -".Jiately In sterilized jars. : 'i''? may be omitted and Vz 7, -'5 white pepper used If de- e'e'irized Grape Juice. 1" Juice Is satisfactorily -Prized without apprecl-''-3 of flavor when it Is '-jo a temperature varying ,.V to 176 degrees Fahrenheit. :mjraj.ure is allowed to --''agrees the flavor of the . '-"InnvA for the worse. For ' 'here are a largo number '"m of grapes which will 'Pita hi-n i and healthful . ''0 matter what kind of 'oufver, only clean, sound ''J'' i be used, and It should ; nV;tid, hut not. overripe, j,-- 'lo-a should first be crushed -'".'I The subsequent pro-''"is pro-''"is upon whether a " 1 "A juice is desired. For colored Juice the crushed Fit In a cloth sack and u ' -t I L the greater part of J I' extracted, one person il'fj end of the sack. Tho ,J"n put In some comcn-, comcn-, -' of double boiler in which J"-t tome n rllrecl contact '; . - ore, but u surrounded by gradually heated to a .n close to 200 degrees C-' As has already been .,'f:Ver, it should not. be al-.' al-.' over this point. If no '.. , ''1-r Is available, it is best ,.Tl"l'-'9 until it steams and , it helore It is allowed , lloul(l 'hen be poured . ;.U.s or enamelled vessel v-'m ! fif:Ulp- r'-"" hours, '. -. " Is drained from the )''' -r' Jn through some , h filUir- Th strained ".I . .?.'" I"t Into clean bottles An"' a "v''" nir)rp- ln 11 v'ar11 v.""ary wash-boiler with : on the bottom for the a l real on in a con- venlent home device for this purpose. pur-pose. After sterilization the boi-ilea boi-ilea should be corked Immediately with new corks, the corks having been previously soaked for j0 minutes min-utes ln hot water. For red juice the crushed grapes are first heated to the same temperature a3 before and then strained through a clean cloth or drip bag without pressure. Thereafter, the process is the same as for light-colored Juice. Grape juice should be stored away in bottles bot-tles or Jars that are not too large for after these have been opened the Juice is likely to spoil. If properly prop-erly made, however, the juice should keep Indefinitely as long aa It Is kept in sealed bottles. In i.hi i respect it Is, of course, like other canned goods, which should always be used as soon a3 possible after they have been opened. Of the various varieties of grapes common In this country the Lelaware gives aeiuice of delicate aroma and excellent ex-cellent flavor. Tho Concord is dirker, with a sprightly taste and well-known aroma. Tho catawha, Isabella and Salem grapes also yield an excellent product. The California varieties produce a very eweet juice, but in many oases there la little characteristic flavor. Wild Grape Catsup. PICK over, wash, drain and remove re-move gfems from 2 quarts of ripo wild grapes. Mash grapes thoroughly, barely cover then) wlih vinegar and heat them. Press through sieve and add 1 cup sugar, 1 tablespoon cinnamon, 1 teaspoon cloves and teaspoon cayenne pepper. pep-per. Simmer geptly until thick. Seal ln sterilized Jars. Grape Marmalade. PICK over, wash, drain and remove re-move stems from grapes. Separate Sep-arate skins from pulp. Put pulp in preserving kettle, heat gradually to boiling point and cook gently until seeds separate from pulp. Press Ihrourh sieve. Ileturn sifted pulp to ketilo wilh skins, add an equal measure of granulated sugar and cook slowly 72 hour, stirring occasionally occa-sionally with a wooden spoon to prevent burning. Seal in ulorll jzed Jars. Grape and Pear Jam. USE equal weight of grapes and pearn. Pick over, wash and remove stems from grapes. Put. in preserving ketl-lo with just enough water to prevent burning, simmer gently unlll soft and presa through a sieve. Wash, pare, core and slice pears and add to sifted grape pulp. Cook gently, stirring frequently, until pears are tender. Add "4 cup sugar for each cup of fruit, and cook until thick. Seal in olerilizcd jara. |