Show GRAPE JELLY IS GREAT FAVORITE Has Tang and Flavor That I Always Satisfies By fly y EDITH M. M I. I BARBER R RED ED white white and blue blue American American grapes what grapes what an array of ot color l I How itow tempting they are to use when we see Bee them In to their big Clusters In 10 their baskets Perhaps we will buy bay a basket of mlle varieties for table use use and then when we find a large basketful s' s Concords at a bargain bar bat batsin gain aln sin pr r we will hurry home and tart start our nur lup supply i of ht lams jams Jellies butter but but- ter ter and possibly ly Juice v There are so o many different preserves pre pr serves BeeB serves filch we can ce with grapes grapel is s d Concords n by br bythe bythe the the wa are Usually fhe n boost st practical practical cal to us US for cooking pur purposes purposes' x ses because they ther are so 80 plentiful and thus are usually the most tco economical Remember Remember ber ber ber If you make make grape jelly that the greener reener firmer grapes grapes pes should be chosen unless you plan to combine the juice with pectin when of 01 course It makes no difference While we seldom sel sel- I Idom dom flora get unripe green grapes green grapes In the city If we find n a supply In the conn coon try we can ean make a tart piquant jelly jelly jelly jel jel- ly which Is especially y good to serve with meat meat almost almost as 81 good In to fact as 81 the famous wild grape Jelly which ranks with wild plum and wild crabapple crabapple crabapple crab- crab apple In my estimation and I 1 can glue ghe itao t o- o higher praise Perhaps you Jeno know know- wild grape grapes under theirs their country Fox grapes gripes T t I yonder Bonder onder If you have hue evens even made grape jam using the skins as well as the pulp You rou will get the most amazing number of glasses glosses and y you u will have a marmalade which Is more than delicious If It you like to add a further touch put In a few cut walnuts walnuts wal wal- nuts five minutes before the jam Is thick enough to put In the glasses You may also vary this Jam by cooking whole cloves elos and stick cinnamon with the fruit and adding as 88 well a little vinegar Then there Is the more elaborate elaborate dab dab- orate coo conserve serve which contains raisins orange or or lemon pulp and rind as well as nut nuts Another use that Is made of cooked grapes In their season or of ot grapes gropes canned In a light syrup Is for tor a sauce to serve with duc duck Sometimes u It bit bitof bitof of ot spice or a bit of vinegar is added with the sugar Then rhen there Is grape pie usually made by cooking grapes until the seeds sred will pop out and then rubbing the pulp through n a sieve he- he fore tore sugar mixed with a bit of 01 cornstarch cornstarch corn starch Is added Sometimes these skins and a little grated lemon Imon or orange orane rind are used I as well for tor a 0 filling for tor an open open face face tile pie which may moy have haE a lattice of strips strip of pastry If it you like The fruit bowl filled with colored dirK grapes rapEs makes a lovely fall tall centerpiece which how how- ever eer must be replaced practically every meal as aa no one can CID resist taking when there is II a a bunch or two even enn another dessert Ripe Gripe Crape Jelly icily s 4 cups upI CI t pounds pound grape crape r p J JuH I bottle p. p pectin I l cup CUPI I pounds pound I sugar t Stem grapes crapes l and crush thoroughly Add one half cup of water stir until mixture bolls bolli and simmer limmer covered ten minutes Drip Jolly jelly ba bag Measure rr lure Jul Jute and large saucepan stir and Oll At once add bottle pectin t stirring constantly con coo and again bring to to a tuU rollIng roll roll- lug Ing boll boil and boll half Remove Remove Re Re- move from from- fi Ore ere let stand one minute skim pour Our quickly Cov Cover f hot bot Jell Jelly with film of ot hot paraffin when jelly Is II cold cover with one-eighth one Inch of 01 hot paraffin paraffin- Roll RoD glass to spread paraffin on II sides des Spiced Sr fd Crape Cripe Jell Jelly I S pounds stemmed gripe grapes t 1 cup up vi vinegar ar Sugar t I tablespoon don clove cloves I 1 piece el stick lUck cinnamon 1 Inch long lone Cook t gra grapes pei vinegar nega ap together rapidly until the grape show and stir constantly Strain through cheesecloth For each cup of Juice add three fourths of ot a cup of ot sugar and boll rapidly until the syrup jellies when tested Pont Into hot glasses Cover with a light layer of melted paraffin and when hard bard add more paraffin rotating the glass so that a high rim will be formed Cover label and store In Ina n I G Crape Conserve 4 tl pounds Concord Concord grapes 2 t pounds sugar ugar 1 t cup seedless needles raisins 1 t orange seeded and chopped I t cup finely chopped nuts flute Wash and drain the grapes Stem remove skins and Cook the pulp ten br or until until the seeds show Press puP pulp through a sl sieve ve to toI I rem remove remove ve the seeds To the Ute pulp add addI I the sugar sugar- gi r salt gait raisins and orange seeded and chopped Cook rapidly nu- nu til the mixture begins to thicken and stir frequently to prevent sticking Add fhe the skins cook for longer fonger or until antic thick Stir Stir- to In the chopped nuts and pour at once Into hot Jelly glasses Cover with hot par par- I Crape Grape Preserves 4 1 pounds gripes grapes I 4 pounds sugar lugar Pick over wash and stem grapes press the pulp from the tM skins Heat Beat pulp to boiling point and cook slowly slowly slow slow- ly Iy until seeds come to top Rub through fine sieve Return Return- to kettle add skins' skins and an equal measure of sugar cook slowly thirty minutes stirring stirring stir stir- ring oca occasionally t to prevent burning Pot Int in hot glasses ses and cover wl wI wit hot pa paraffin h. h I CX eo lill Iset Bell BoU Syndics Service I |