MAKING USE OF CHEAP GRAPES

Sun (Auckland), Volume II, Issue 616, 19 March 1929, Page 5

MAKING USE OF CHEAP GRAPES

Few folks seem to realise what delicious conserves may be made from cheap white grapes. Here are three tried recipes, which you will find excel lent; Grape Conserve. —For every thru pounds of grapes, use one pound of preserving sugar, half a pound o\ finely-minced seedless raisins, the pulp of two large oranges, a very little minced orange peel, and half a pound - ~ finely-chopped almonds. Weigh and pulp the grapes, remove the seeds, and chop them as fine as possible. Put the fruit in a preserving pan with the sugar, raisins, orange pulp and peel, and cc t ; the mixture over a slow, even fire until it becomes thick—approximately one hour. Now stir into it the chopped almonds; allow to <boil for about five minutes, remove from the fire, pack solidly into jelly jars, cover and store for use. Grape Jelly.—Wash the grapes, put them into a preserving pan and press them until all the skins a- e broken. Heat slowly until the juice is drawn out, pour into a jelly bag, and leave to drain overnight without pressure. In the morning measure the juice, boil it for 15 minutes, add an equal quantity of sugar (first heated), and boil again until the whole forms a jelly. Spiced Grape Jelly.—Select grapes that are not too soft and ripe; wash and crush them, gently in the preserving pan until the juice is drawn out. Strain as for ordinary jelly. Take equal quantities of juice and preserving sugar, and for each quart of juice add half a teaspoonful of cloves and a stick of cinnamon. Boil the whole for 20 minutes and strain into jelly jars. This is an excellent jelly to serve with game or cold meat: it also makes a very good filling for sandwiches.

OVERHAULING THE LINEN CUPBOARD TIMELY REPAIRS All good housekeepers know of the trick of “putting the sides to the middle” in the case of worn sheets. Many are inclined to leave it too late, however, and surprised when their work is wasted on account of the fabric being so fragile that it is unable to stand the strain. Renovations of this kind should be carried out as soon as the slight thinness becomes apparent. Towels and tablecloths that have been folded continually in the same places soon wear thin in the creases. Therefore it is wise occasionally to vary these lines by cutting off the hem along two adjacent edges, and rehemming. This will bring the folds along other lines and so save the threads. Hemstitched and sheets should be overhauled periodically, as the hems are apt to catch in the laundry machinery and part company with the rest of the material. A narrow cotton braid, like that s II for trimming children’s overalls, should be neatly stitched over the openwork to strengthen the border. AlternaI lively, the hem may be cut off altoge- ' tiler and a fresh hem made. Old table napkins of fine double damask are worth cutting down for d’oyleys to go under dinner plates. Close buttorijole stitching in coloured linen thread makes a pretty finish round the edges. A passee tablecloth will cut up into a central runner with mats to match, ; and a bath of home dye will give the fashionable primrose or spring-green hue to the new set thus materialised. r~ ~ 7 i