THE GRAPE IN KANSAS. 133 



A FEW GRAPE RECIPES. 



Canned Grapes. Take ripe grapes, pick from the stems, and wash well. 

 Put them into cans and place the lid on loosely. Set the cans on cloths or a 

 wooden rack in a boiler, surround the cans with water two-thirds their height; 

 boil until thoroughly cooked. Fill up shrinkage from one can, or add boiling 

 water or boiling syrup, of any strength desired. Screw the tops down, or seal, 

 and set away. 



Canned Grapes (to use). They are good directly from the can or made 

 into pies; or they may be used, as plums or raisins, in cake and pudding. They 

 are good in a roly-poly pudding, boiled or baked. 



Grape Jam. Pulp the grapes; put the skins in one basin and the pulps in 

 another. Pour the pulps into a porcelain-lined kettle, and bring to boiling-point ; 

 press them through a colander, add the skins, and measure. To every pint al- 

 low a half-pound of sugar. Put the sugar and liquid back into the kettle, and 

 boil rapidly twenty minutes, stirring occasionally to prevent scorching. Pour into 

 tumblers or jars and seal the same as fruit jelly. Or, after boiling the twenty 

 minutes, the whole may be pressed through a sieve to make it fine. (.Mrs. Rorer.) 



Grape Jam. Stem and wash ripe grapes. Then pulp them, putting the 

 skins in a vessel by themselves. Cook the pulp in a preserving kettle and press 

 through a sieve or colander to remove the seeds. Now add the skins, weigh all, 

 and add three fourths the weight in sugar. Cook all together slowly, stirring 

 well for an hour. This is about the best way to put up grapes for winter use. 



Green Grape Jam. This is made precisely the same as grape jam, using 

 three-quarters of a pound of sugar to every pint of grapes. (Mrs. Rorer.) 



Grape Jelly or Jam (to use). Nice on the table as sauce; also good in 

 layer cakes or sandwiches. 



Jelly. For this use ripe Concord, Isabella or Clinton grapes. They should 

 be freshly picked, and with the bloom on. Put the grapes into a stone jar; stand 

 it in a kettle of cold water ; cover the top of the jar, and heat slowly until the 

 berries are soft. Now put a small quantity at a time into your jelly-bag, and 

 squeeze out all the juice. Measure the juice, and to each pint allow one pound 

 of granulated sugar. Turn the juice into a porcelain-lined kettle, and stand over 

 a brisk fire. Put the sugar into earthen dishes and stand in the oven to heat. 

 Boil the juice rapidly and continuously for twenty minutes, then turn in the sugar 

 hastily, stirring all the while until the sugar is dissolved. Dip your tumblers 

 quickly into hot water, watch the liquid carefully, and, as soon as it comes again 

 to a boil, take it from the fire "and fill the tumblers. If the fruit is overripe, your 

 jelly will never be firm, no matter how long you boil it. Follow the directions 

 carefully and you will never fail. (Mrs. Rorer.) 



Green Grape Jelly. Fox grapes are the best for this. Stem the grapes, 

 put them into a porcelain-lined kettle, barely covered with cold water, cover the 

 kettle, and boil slowly until the fruit is very tender ; then drain them through a 

 flannel jelly-bag do not squeeze. To every pint of this juice allow one pound 

 of granulated sugar. Put the juice into a porcelain- lined kettle, and bring it 



