GRAPES.

New Zealand Herald, Volume LXII, Issue 18996, 18 April 1925, Page 6 (Supplement)

GRAPES.

Here are somo now ways of serving and preserving this delicious fruit: Macedoine of Grapes.—Take 1 quart of lemon jolly, 1 largo sweet orange, Alb. of black grapes, ill), of white grapes, and 2 bananas. Four a little jelly into the mould, then place a layer of grapes and let set, then another layer of grapes, with jelly to set round them; afterwards a layer of bananas, etc. Continue until tho mould is filled, reserving the heavier fruit, such as quarters of orange, until the last. Rinse out the mould with cold water to start with, and moisten with a damp cloth for tho later layers. Towards the latter part of the filling put the jelly in a spoonful at a time—verv carefully—not to disturb tho other. If it does not seem inclined to turn out readily when set, plunge it for a moment into hot water. ■ Decorate with more fresh fruit. Grape Jam. —Required: 31b. of grapes, lib. of apples, of preserving sugar, 1 pint of water. Remove tho grapes from the stalks, and prick them with a needle. Peel, core, and cut up the apples. Put the sugar and water into a pan, stir until the former is melted, then boil to a syrup; add the grapes and apples, and simmer until a little of the syrup jellies when put on to a plate. Turn'into clean, dry pots, cover, and store in a dry place. Grape Marmalade.—Take sound grapes, heat and remove the seeds. Then measure, allowing measure for measure of fruit and sugar. Place all together in a preserving kettle and boil slowly for twenty-five

minutes. Add the juice of one lemon to every quart of fruit. Set away in jelly jars. Iced Grapes.—Wash and drain large, dry bunches of ripe grapes, two or three varieties if possible. Dip into beaten white of egg, and put in sieve so that they will not touch each other, then sift powdered sugar over and put in a warm place to dry. To Preserve for Winter.—Select perfect bunches, and seal the ends of the stems with sealing wax. Hang them in a dark cellar or in a dry room, where tho air is neither so dry as to wither them nor so cold as to freeze them. Fasten each bunch separately so as not to touch each other. Grape Trifle. —Pulp through a sievo two pounds of ripe grapes, add sugar to taste and the beaten white of an egg. A little gelatine soaked and added to the grape pulp is an improvement. Put into glasses and cover with whipped cream llavoured with vanilla.