Evening Republican, Volume 18, Number 259, Rensselaer, Jasper County, 2 November 1914 — MAKE USE OF GRAPES [ARTICLE]

MAKE USE OF GRAPES

HOUSEWIVES SHOULD RECOGNIZE VALUE OF THIS FRUIT. Great Point In Their Favor Is the High Amount of Sugar They Contain— Some Most Valuable Recipes for the household. ___ With the coming of fall, the housewife is offered another most importa r food-fruit for her table in grapes, bit- > purple, red and white, each kind giving a high amount of food Value, refreshment and flavor. The chief qualities of grapes are the high amount of sugar, as will be seen from the following table; also there are present in all grapes varying amounts of potash, lime, magnesia and iron. It is from the grape that we get “cream of tartar” and tartaric acid, which is the base of all good baking powders. Protein . •? Fats 1-1 Carbohydrates .....13.0 Ash -3 Refuse J 5 Water Fuel value, per pound (calories) ...295 Nutritive value, per pounds. ......17.2 In Europe there are many “grapg cures” where the diet consists almost solely of grapes, the various phosphates and acids in which very perceptibly cleanse the blood and make for health. Since this is so, grapes should be usfed extensively in our dietBarring the seeds, they are one of the best fruits for children, and it is from the grape that the housewife can evolve so many delicious jellies, marmalades and preserves. Since it is impossible to have ripe grapes in all seasons, even with the best methods of storing in sawdust. the| qualities of the grape can be preserved to a great extent in grape juice —which, by the way, was not even thought of 50 years ago. Grape Catchup.—To each five pints of grapes, allow one pound of sugar, one-half pint of vinegar, and one-half ounce each cinnamon, cloves and maize. Boil sugar and vinegar 15 minutes together; meantime heat the pulp and skins. Let cool and rub through a colander. Add this to the vinegar and sugar, cooking 20 minutes. Bottle and seal. Grape Jam- —Heat grapes over boiling water until soft, then simmer gently 30 minutes. Let cool a little and press through colander. Weigh pulp, allowing one and one-eighth pounds sugar pfor each pound pulp. Cook together, simmering and stirring carefully until it thickens into jam consistency. Then place in small jars. Either ripe or green grapes or half and half may be used, and a little lemon rind may be added with mon and a pinch of cloves or nutmeg. Grape Pudding.—Wash, pick and flour grapes before putting them into the batter. One heaping pint of picked grapes makes a fair sized pudding For the batter, heat the yolks of four eggs till thick, then add one cupful of milk, and two cupfuls of flour. Add half a ctipful of butter beaten to a cream, one teaspoonful of vanilla extract, the whites of the eggs stiffly beaten, and then the grapes. Boil the pudding three hours and serve with a rich sauce.