134 THE GRAPE IN KANSAS. 



quickly to a boil ; add the sugar, stir until the sugar is dissolved, then boil 

 rapidly and continuously until it jellies, skimming off the scum as it comes to 

 the surface; twenty minutes is usually sufficient, but some times I have boiled 

 it thirty-five minutes before it would jell properly. It is wise to begin testing 

 after fifteen minutes' boiling. To do this, take out one teaspoonful of the boil- 

 ing jelly, pour it into the bottom of a saucer, and stand it in a cold place for a 

 moment; then scrape it one side with a spoon if jellied, the surface will be 

 partly solid; if not, boil a few minutes longer, and try again. As soon as it jel- 

 lies, roll the tumblers quickly in boiling water, then fill them with the boiling 

 liquid. Stand aside until cold and firm (about twenty-four hours). Then, if 

 you have jelly tumblers, put on the lids; if not cover with two thicknesses of tis- 

 sue paper, and paste the edges of the paper down over the edge of the tumbler. 

 Then moisten the top of the paper with a sponge dipped in cold water. This 

 moistening stretches the paper, so that when it dries again it shrinks and forms 

 a covering as tight and smooth as bladder skin. I do not recommend jelly being 

 covered with brandied paper, as in my hands it has never been satisfactory. The 

 jelly, in cooling, forms its own air-proof covering, and if the top of the tumbler 

 be well secured, it is all that is necessary. Keep in a cool, dark place. (Mrs. 

 Korer.) 



Green Grape Jelly. Express the juice either before or after cooking 

 preferably after. For each pint of juice add one pound of best granulated sugar. 

 Boil hard and fast about twenty minutes or more you can tell only by testing. 



Grape Marmalade. Made like grape jam, only use pound for pound of 

 sugar, and' boil until stiff. 



Grape Fie. Make like any other fruit pie, using either green, ripe or 

 canned grapes. Be sure to sweeten well, as the heat "brings out the acid." 



Pickled Grapes. Fill a jar with alternate layers of sugar and bunches of 

 nice grapes just ripe and freshly gathered; fill one- third full of cold vinegar, and 

 cover tightly. (Mrs. C. T. Carson.) 



Spiced Grapes. Five pounds of grapes, three of sugar, two teaspoons of 

 cinnamon and allspice, half teaspoon of cloves ; pulp grapes ; boil skins until 

 tender, cook pulps, and strain through a sieve, add it to the skins, put in sugar, 

 spices and vinegar to taste; boil thoroughly, and cool. (Miss Mae Stokes, Mil- 

 ford Center.) 



Grape Syrup. Mash the grapes and stand aside in a warm place for four 

 days. Cover to keep out dust and insects. Then turn into a jelly-bag and let 

 drip slowly. If you wish it very clear, filter through filtering-paper. Measure 

 the juice, and to every pint allow two pounds of granulated sugar. Mix the 

 juice and sugar together until only a small portion settles to the bottom, then 

 pour it into a farina boiler, place over the fire, and the heat of the water as it. 

 boils around will dissolve the sugar. When this has been thoroughly effected, 

 take it from the fire and stand aside to cool. When cold, put into small bottles, 

 fill them to the top, cork tightly, seal and keep in a dark, cool, dry place. Be 

 very careful that you use only porcelain or granite articles in the making of 

 syrups, as the acids of the fruits will act upon metal and change the bright red 

 color to a purple. Use a wooden spoon in stirring. Strong heat or boiling also 

 destroys the color and flavor of the syrups. (Mrs. Rorer.) 



