Evening Republican, Volume 16, Number 272, Rensselaer, Jasper County, 13 November 1912 — AS AN EXPERT PREPARES IT [ARTICLE]

AS AN EXPERT PREPARES IT

Jellied Beef In the Only Way It Should Be Served—Spiced Grapes at Their Beet. « For Jellied beef, get a shank, and have the grocer cut it into three or four pieces, and crack the bone so that the marrow may cook in, with the meat; put on It just water enough to cover, and cook slowly until the meat will drop oft the bones; take out the meat, and strain the liquor into a bowk and let it get cold; If it is very fat, take it off. Chop the meat rather coarsely, season, put it into a mold, or baking pan, heat the strained liquor and turn it over the meat and set away to get cold and set. Spiced Grapes—Here is Mrs. Telford’s recipe for spiced grapes: To prepare them pick from the stem seven pounds of grapes, then press the pulp from the skins, putting each in separate kettles. Put the skins' over the fire with enough water to prevent them from burning. Cook the pulp until the seeds are loosened, then press through a colander, to remove the seeds. Add to the skins with a cupful of sharp vinegar, three pounds of sugar and a tablespoonful each cloves, cinnamon and allspice. Cook until thick and put in jars o? jelly glasses. If not sweet enough more sugar may* be added, but if the o grapes are perfectly ripe not so much will be required.