f
HOME USES FOR GRAPES. ,
Some Excellent Recipes for Musca- '
dine Products. I'
.11
On account of the scarcity of i
Farmers' Bulletin No 8">9 issued by ]
the United States department of 1
agriculture on "Home Uses for i'
u..o/iojino Cronoc " wp mihlish I '
1T1U9\,0UU1V Uiupvu, ..v x
some of the valuable recipes for the 1
conservation of this popular fruit. I
These recipes have been thoroughly 1
tried out by home demonstration '
agent. Miss Amanda Edwards, and 1
are recommended by her to the la- !
dies of this county, and to all mem- 1
bers of canning clubs. '
4
UNFERMENTED GRAPE JUICE. 1
Where a home supply of Musca- ,
dine grapes is available no excuse .
exists for not utilizing it in making
in the home a sufficient supply of
unfermeuted juice to meet the family's
need for a year. Unfermented
juice is the least expensive product
that can be made from grapes,
J : * rofrooKl n Cf 1
anu 11 is a ucii^imui, imvgiuuis
drink for summer use.
The following directions for making
unfermented Muscadine grape
juice are based upon the experiments
of the United States department
of agriculture:
Cold-press Method: ? Secure
sound, clean, fully ripe fruit; crush
the fruit by hand or, better, with a
homemade crusher, such as the one
shown in figure 1 of Farmers' Bulletin
859. If a cider mill is available.
it is well adapted for both
crushing and pressing. After the
berries are crushed the juice should
be pressed from the fruit immediately.
Having secured the fresh
grape juice, strain it through flannel
and then place it in bottles or
fruit jars. While bottles are suitable
if preferred, the quart clamp
top or lightning-seal type of fruit
jar is recommended as the best container
for grape juice for home use.
Having placed the juice in hcttles or
jars, put these in a water bath and
sterilize by heating until the juice
has reached a temperature near but
not quite up to the boiling point. If
a thermometer is available, the temperature
can be tested. As soon as
the juice has reached a temperature
of 190 to 200 degrees F remove
it from the sterilizer. If no thermometer
is available, remove the
juice as soon as it shows the first
sign of simmering preliminary to
boiling. A good home water bath
or sterilizer can be provided by
placing a false bottom of wire gauze
(4 meshes to the square inch) or a
thin board in which numerous holes
have been bored in the bottom of a
wash-boiler or large, covered preserving
pot filled with water enough
to surround but not cover the bottles
or jars of grape juice. Just as
soon as the temperature of the juice
has reached the point at which sterilization
has been assured, remove
the bottles containing the juice from
f the water bath, seal at once, and
store in a dark, cool place until desired
for use. In sealing the fruit
jars, before clamping them, dip the
lids and rubbers for a moment in the
hot water of the water bath, so
that they also will be sterilized. If
bottles are used cork them with
new corks that have just been soaked
for about 30 minutes in water at
a temperature of not less thai 140
degrees F. Use a cork a little wider
than the mouth of the bottle, and
after inserting this as far as possible
cut off the rest of the cork even
with the mouth. Dry the mouth of
the hot fit- thnrnuchlv and dir? in a
melted mixture of equal parts of
beeswax and rosin or in melted
paraffin.
canned grapes.
Canning is a very economical way
of utilizing Muscadine grapes, since
little sugar is required for this
process. The canned grapes are
suitable for serving on the home
table in sauce discs as a breakfast
appetizer, a side dish, or a dessert.
They can be used also in pies, puddings,
cake-, e'c.
Cooking Method.?In 'anning
grapes by the cooking method, which
is the one generally recommended
for home use. use firm but fully
ripe fruit. After weighing the
berries, separate the skins and pulps
after running the fruit through a
crusher. If preferred, the berries
nay be pulped by hand. Then place
:he hulls in a closed vessel, adding
nne-half pint of water for each t
pounds of fresh fruit. Cook until the
nulls are quite tender. When this
point is reached, the added watei
will have mostly evaporatdd unless
has been very tightly closed. While
softening the hulls, heat the pulps
and juice in another vessel until the
1 1 i- i.. i;i
pulps DreaK down enougn 10 uutr
ate the seeds. Then put the pulp
through a colander to get rid of the
seeds. Put the seedless pulps anc
softened hulls together when coo
and add sugar and water at the rate
af 1 pound of sugar and one-quartei
pint of water to each 6 pounds ol
fresh fruit. Then bring the mix
ture slowly to a boil, and after boil
ing for 8 to 10 minutes pack anc
seal it while hot in hot sterilizec
fruit jars.
MUSCADINE GRAPE CATSUP.
To make Muscadine catsup, firs
weigh and then crush the fruit
Stew the crushed fruit over a slov
fire until, soft, and then work i
through a colander with a spoon
leaving the skins and seeds behind
The the juicy portion which passe:
through the colander, add for eacl
5 pounds of fresh fruit used?
2h pounds of sugar.
h tablespoonful of pepper.
1 tablespoonful of ground cin
namon.
Come to Us for
With the returr
children need a n
pursuing their sti
full line of Tabl
Pens, Ink, Pencils
Heavy and Fancy Groi
Here you can fi
need for the tab!
stock. Quality hi;
THE CAS
ODOM (Si DEN
Phone 120. A
L. S. DENF<
|MaiTO?yt^^B a kl a r.o f fij Mardc:
0 Marr, Zena;
(National Optra Ce
you any even ;.i
you wish?the ar
hear, sung with .-tari
The power, beaiay, ;
Colu
D?ubl<
Rec<
In these leading artists of
(Jpcra Company are cha
operatic recoids.
l lie list of operatic rec
Record Catalogue is the ei]
great opera-houses of the <
and select a program today
m Kingstree Furn
', i tablespoonfulof salt. !|
, 1 tablespoonful of ground allspice.
! 1 pint of vinegar.
' 1 tablespoonful of ground cloves.
Boil the mixture until slightly j
' i thick and then seal it hot in hot
j sterilized bottles or jars.
MUSCADINE GRAPE CONSERVES.
. One excellent recipe for making
, conserves is as follows:
I 3 pounds of grapes,
j 2 large oranges.
' | 1 pound of sugar.
1 j h pound of finely ground pecans.
I j $ pound of finely ground raisin9.
1 j Take sound, ripe oranges. Weigh
?jand pulp them. Treat the pulps as
r. in canning, in order to remoye the
F seeds. Grind the hulls fine in a
- meat grinder or chop them as fine
- as possible, and then soften them as
1 in canning. Place the hulls and
1 pulps together and add for every 3
pounds of fresh fruit 1 scant pound
of sugar, half a pound of finely
I ?-----J t? rvorf rtf
gTUUUU I21I3II1S, llic lurai^ (jail, yji
t two large California oranges, and
one-fifth of the ground peel of one
orange. Cook this mixture approx7
imr.tely an hour over an even, slow
t, fire until it is real thick. Then stir
, into the mixture one-half pound of
.1 ground pecan-nut meats. After
s 1 again allowing it to boil for about
i five minutes remove it from the fire,
1 pack solidly in small containers,
such as 4-ounce jars or jelly glasses,
and cover with paraffin. If the product
is packed in jars, these can be
- processed for 15 minutes, in order
to sterilize the contents.
School Supplies
1 of school days the
umber of articles in
idies. We carry a
ets, Scratch Pads,
5, Erasers, &c.
series and Stock Feed.
nd everything you
e or to feed vour
'"" ? M - " ~
ghest, price lowest.
m STORE
NIS, Proprietors
cademy and Mill Sts.
US, Manager
^^Zcnatcllo^ Gay^J VilKint j
tarioff, Gay, II
.elj o, Villani, 11
.ini' ivill sm(r fnr
J ; ; ivan\ evenings as l?j
as y? u way want to k|I
r.J :k i.r.os u ione of the
mbiafl
e-Disc m n
ords
the Boston National Grand mfyl
racteristic of all Columbia wk'Aa
ords in the new Columbia L-kB
juJ of a season ticket to the
rountry. Call at our store
iture Company II
=
New
T 1 ' J_ ...
i nave jusi n
where I was fo]
bargains in
Dry Good
SI
These goods an
fering them to
surprisingly lov
prices that pre''
117.
we ^an
Come to my:
fill your wants
have to pay els
cl
Main
rvingsi
J =
Pian
,'?l
grand?Steinwaj
man, Stodart, La
Victrol
We will sell yo
our special repre:
on you and go fu
Si pod in
Established 1819
CHARLESTON
i
Represented
FallG
^turned from the Noi
rtunate in picking u;
Is, Notions,
loes, Hats, Et
j already in my stoi
my customers at
v when compared wit
/ail generally in all li
i Save You
store and be convinc*
. for less money tl
ewhere.
:ucf
St., Near D
tree,
os! Pis
__
Hi' Pi..... m<
ij^lp r|j 1^ In
|
"** '' "? bo
r, Kranich & Bach, S
iFargue and Huningt
[as andP
u on easy terms if j
sentative, Lucian P.
rther in details about
ig Music
INCORPORATED
?Oldest Music House in
, S. C. FLO
by LUCIAN P.
I
oods. .'
rthern markets,
p a great many
Clothing,
c.
e, and I am ofprices
that are
;h the war-time
nes.
i Money. |
sd that you can
lan you would
LER
epot,
s. c.
IllUSi
We have just reived
a new shipmt
of Aeolian
ner Player Pianos
the Piano which
y member of'the i
mily can play. J
e also have the M
[lowing makes, w
th upright- and
honinger, Kurtz:nn.
Records
fou desire. Let
Kinder, Jr., call
; our instruments
House
the United States
RENCE, S. C. '
== |
KINDER, JR.
I