VARIOUS DISHES. 501 



salt, then turn another plate over them and shake a few minutes, and drain o£E 

 the salt water, and serve as usual, with vinegar and pepper, and a little more 

 salt if needed, which will also avoid the danger of colics, etc. 



Catsup, When Out, How to Make a Supply.— When your cat- 

 sup gets low, or is all gone, take some canned tomatoes and add vinegar and 

 spices, as in the Chili sauce, and boil slowly about 30 minutes, and strain if 

 you choose; it will go further without and be nicer too. 



Remarks. — As we have just been giving a grape catsup, we will also give 

 the plan of preserving grape juice by canning, as I cannot see why it may not 

 be kept in this way sweet and nice for common service, as well as for mince 

 pies, for which a writer says it is "better far than brandy or cider." The 

 writer says: 



Grape Juice to Can for Common Service, etc.— Prepare the grapes 

 as for jelly, let tlie juice be boiling hot, and can it in the same way you dc 

 fruit. It is excellent for mince pies, better far than brandy or cider. 



Remarks. — It can be better only in that it is richer in body and flavor thaf 

 cider made from a poor quality of apples. If I was going to boil it I should hf 

 careful to skim off all the scum that would arise, which would remove all pulp 

 of the grapes, that would have a tendency, if left in the juice, to start a fer- 

 mentation, although if kept air-tight and in a cool cellar I do not see how it can 

 ferment. It will be purer and clearer, however, if the pulp is thus removed by 

 skimming. Should it be too tart on opening for common purposes, a little 

 sugar might be added to make it more palatable, and still it would be far more 

 pure than much that is purchased for this purpose. Only 1 lb. of lump sugar 

 to each gal. might be put in and dissolved by the heat to remove the scum, 

 which would give it more spirit and also help to preserve it, bottling or can- 

 ning, remember, while hot. 



Canned or Bottled Wild Grape Juice.— Pick off all bad ones and 

 scald stems and all with a very little water to start the juice, press out and 

 strain, boil and skim, and can or bottle while hot. Makes a nice drink for the 

 sick or well. One lb. of sugar to 1 gal. of the juice will make a nice wine, in 

 kegs or barrels. 



JELLIES— Jelly Bag, Jams and Preserves, How to Make.— 

 Oeneral Remarks.— ^eWiQS have, of late years, become very popular, and are 

 much more frequently used than formerly, and, therefore, the housewife who 

 gets hers up the nicest, i. e. , the clearest or most transparent, and having the 

 purest flavor of the fruit of which it is made, carries off the premium of the 

 neighborhood in which she lives. We will do our best, so that all may 

 have them equally nice. In the first place, only the choicest, ripe fruit should 

 be used, if plentiful ; if not, use such as you have, but cut out bad spots, and 

 do not pare nor core any of the large fruits, as apples, pears, etc. , as much of 

 the flavor is contained in these parts; but they should be washed and quartered, 

 or even cut finer if very large, making al) pieces as nearly the same size as 

 practicable; then cook perfectly tender and strain through the jelly bag, press* 



