August, 1912 
jam and marmalade can be “put up” (with- 
out apple juice) by the same processes that 
have already been suggested in these 
columns for other fruits. It is especially 
desirable to can great quantities; simply 
cooking big firm halves in sugar and water 
syrup; as the canned peaches may be used 
the same as the fresh, for Winter pies 
puddings and dumplings, and various novel- 
ties in desserts. 
GRAPE NOVELTIES 
Grape catsup and spiced grapes are 
culinary novelties certain to delight the 
palate in Winter and Spring, accordingly 
a goodly quantity should be prepared each 
Autumn. While much the same spices are 
used for each, the former should be rubbed 
smooth, through a sieve, and for the latter 
the grapes should be left whole. For the 
grape catsup, pick the grapes from the 
stems, boil in a little water until soft, then 
rub through a sieve, removing all seeds and 
skins, and to every six pounds of smooth 
pulp, add three pounds of sugar, one pint of 
vinegar, and one tablespoonful each of salt, 
cloves and cinnamon; boil slowly together 
until thick, bottle and cork while hot. 
Later, dip the corks and tops of the bottles 
in paraffine before storing in the dark pre- 
serve closet. 
For the spiced grapes, allow four pounds 
of sugar and a pint of good vinegar, with 
two tablespoonfuls of powdered cinnamon, 
and two of cloves, for each five pounds of 
grapes. Tie the spices in a bag, and cook 
slowly with the grapes in the vinegar and 
sugar syrup. Cook down until rather stiff, 
and seal in glass jars. 
GRAPE JUICE AND JELLY 
Quantities of clear, rich grape juice 
should be bottled each Autumn for use in 
fruit sauce and sherbets, and in forming a 
delicious drink of appetizing and medicinal 
quality. In preparing the juice, use only 
the clearest, that drains through the jelly 
bag without squeezing; allow one pound of 
sugar to every three pints of juice; boil 
slowly until clear and rich, but not thick 
enough to jelly. Bottle while boiling hot. 
Have the corks previously boiled, and force 
them firmly to make the mouth of each 
bottle perfectly air tight. Finish with the 
paraffine coating. The secret of avoiding 
the objectionable “grape crystals” in the 
jelly, as well as in the bottled grape juice. 
lies in taking only the clearest of the first- 
running juice from the jelly bag; the final 
drippings, or juice squeezed from the bag, 
may produce disastrous results. None of 
this need be wasted, however, as all the 
pulp and “cloudy juice” may be utilized in 
tich grape jam. Partially green grapes are 
best in jelly—another important point to 
bear in mind. The “dead-ripe” grapes 
make a jelly lacking in tartness and spici- 
ness of flavor, and one that is difficult to 
“jell.” Allow one pint of sugar to every 
pint of juice, boil gently until it drips from 
the spoon in hot-jelly-texture. Pour in the 
jelly glasses. When cool, cover with a thin 
coating of paraffine and the usual tin caps 
or the paper covers. 
GRAPE JAM PRESERVES AND MARMALADE 
When there is a quantity of rich grape 
pulp, with a good proportion of juice left 
after securing the clear juice for bottling 
and for jellies, it may be used for the jam 
without additional fruit. Rub through a 
steve and allow equal quantities of pulp and 
sugar; boil slowly until thick and well 
done, and seal with the paraffine and caps, 
either in jelly glasses or glass jars. 
For the preserves to be cooked down 
thick, cook additional grapes—the partially 
green preferred—to add to the prepared 
pulp; remove all skins and seeds by careful 
straining. 
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