Show MAKE USE OF GRAPES housewives SHOULD NIZE VALUE OF THIS FRUIT great point in their favor falc ir Is the high amount of sugar they contain some most valuable recipes for the household with the coming of 0 fall all the housewife Is offered another most moat important food truit fruit for her table in grapes blue purple red and white each kind giving a high amount ot of food value refreshment and flavor the chief qualities of grapes are the high amount of sugar as will be seen from the follows following ng table also there are present in all grapes varying amounts of potash lime ma magnesia griesha and iron it Is from the grape that wo we get cream of tartar and tartaric acid which is the base of all good baking powders protein prota ln 9 rats fata ll LI C carbohydrates 13 aaa ash 3 refuse water 1686 1 juel fuel value per pound calories calori cs nutritive value per pound in europe there are many grape cures where the diet consists almost solely of grapes the various phosphates and adds acids in which very perceptibly cleanse the blood and make for health since gince this is so grapes should be used extensively in our diet Barri barring fig the seeds they are one of the best fruits for children and it Is from the airape grape that the housewife can evol evolve veso so many delicious jellies marmalades and preserves since it is impossible to have ripe grapes in all seasons even with the best methods of storing in sawdust the qualities of the grape can be preserved to a great extent exten t in grape juice which by the way was not even thought of 60 50 years ago grape catchup to each five pints of grapes allow one pound of sugar one halt half pint of vinegar and one halt half ounce each cinnamon cloves and maize boll sugar and vinegar 15 minutes together meantime heat the pulp and skins let cool and rub through a colander add this to the vinegar and sugar cooking 20 minutes bottle and seal grape jam heat grapes over boiling water until soft then simmer gently 30 minutes let cool a little and press through colander weigh pulp allowing one and one eighth pounds sugar for each pound pulp cook together simmering and stirring carefully until it thickens into jam consistency then place in small jars either ripe or green grapes or halt half and halt half may be used and a little lemon rind may be added with cinnamon and a pinch of cloves or nutmeg grape pudding wash pick and flour grapes before putting them into the batter one heaping pint of picked grapes makes a fair sized pudding for the batter heat the yolks of four eggs till thick then add one cupful of milk and two cui cunculs of 0 flour add halt a cupful of butter beaten to a cream one teaspoonful teaspoon tul of vanilla extract the whites of the eggs stiffly beaten and then the grapes boll the pudding three hours and serve with a rich sauce |