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Grape Jam, Marmalade, etc., Remove the Seeds for.
To get
rid of the seeds of grape's, with thumb and fingers press out the pulp contain. ing the seeds and throw the skins by themselves. Put the pulps in the kettle with very little water and boil till the seeds will separate easily; then run through a sieve, which retains the seeds; then put pulp and the skins together (the skins may be boiled in a little water till quite tender before mixing); then add the sugar, 3/4 to 1 lb., as you choose, to each lb. of grapes and cook as fruits till thick enough to suit. Very nice for pies or as a sauce, and if cooked down rather thick makes an excellent marmalade.
Tomato Jelly as a Meat Sauce. —Wash them carefully, if of the rough kind, cut them in pieces and stew them in only sufficient water to prevent burning, strain through the jelly bag,. sugar pound for pint, as for other jellies, except boil briskly until it jells, depending upon their being very juicy or not.
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