fruit jars are just as good) on it, fill in with water round the bottles to within about an inch of the tops, and gradually heat until it is about to simmer. Then take the bottles out and cork or seal immediately. It is a good idea to take the further precaution of sealing the corks over with sealing wax or paraffine to prevent mould germs from entering through the corks. Should it be desired to make a red juice, heat the crushed grapes to not above 200° F., strain through a clean cloth or drip bag, as shown in Fig. 3 (no pressure should be used), set away to cool and settle, and proceed the same as with light-colored juice. Many people do not even go to the trouble of letting the juice settle after straining it, but reheat and seal it up immediately, simply setting the vessels away in a cool place in an upright position where they will be undis- BEVERAGES: HOT AND COLD 385 turbed. The juice is thus allowed to settle, and when wanted for use the clear juice is simply taken off the sediment. Any person familiar with the process of panning fruit can also pre- serve grape juice, for the principles involved are identical. One of the leading defects so far found in unfermented juice is that much of it is not clear, a condition which very much detracts from its otherwise attractive appearance and is due to two causes already alluded to. Either the final steriHza- tion in bottles has been at a higher temperature than the pre- ceding one, or the juice has not been properly filtered or has not been filtered at all. In other cases the juice has been sterilized Fig. z.— Cloth or Felt Filter Fig. 3.— Drip Bag at sufih a high temperature that it has a disagreeable scorched taste. It should be remembered that attempts to sterilize at a temperature above 195° F. are dangerous, so far as the flavor of the finished product is concerned. Another serious mistake is sometimes made by putting the juice into bottles so large that much of it becomes spoiled before it is used after the bottles are opened. Unfermented grape-juice properly made and bottled will keep indefinitely, if it is not exposed to the atmosphere or mould germs; but when a bottle is once opened it should, like canned goods, be used as soon as possible, to keep it from spoiling. ■17 Vol. 2 386 THE HOME COOK BOOK FLAVOR AND QUALITY IN GRAPE-JUICE In the making- of unfermented grape-juice a great deal of judgment can be displayed and many variations produced so as to suit almost any taste by the careful selection of the varie- ties of grapes. From the Mission grape, for instance, when fully ripe, a juice would be obtained that would be delicate and simply sweet, without any other taste ; from the Muscat we would get that rich musky flavor found in our leading raisins ; in the Concord that sprightly foxy taste so well known; in the Catawba or Isabella that fragrance so peculiarly their own, and in the lona a pleasing, mild, yet pronounced aroma and taste. Thus we might continue along the list. Equally as pronounced variations in color can be had, as, for instance, almost colorless, yellow, orange, light red, red, and a deep purple. The richer, sweeter, and better in quality the fruit we use, the richer, sweeter, and better will be our unfermented juice. If, on the other hand, the fruit is sour, green, and insipid, the juice will be likewise.

AI-modernized reading of the original text

fruit jars are just as good) on it, fill in with water round the bottles to within about an inch of the tops, and gradually heat until it is about to simmer. Then take the bottles out and cork or seal immediately. It is a good idea to take the further precaution of sealing the corks over with sealing wax or paraffine to prevent mould germs from entering through the corks. Should it be desired to make a red juice, heat the crushed grapes to not above 200° F., strain through a clean cloth or drip bag, as shown in Fig. 3 (no pressure should be used), set away to cool and settle, and proceed the same as with light-colored juice. Many people do not even go to the trouble of letting the juice settle after straining it, but reheat and seal it up immediately, simply setting the vessels away in a cool place in an upright position where they will be undis- turbed. The juice is thus allowed to settle, and when wanted for use the clear juice is simply taken off the sediment. Any person familiar with the process of panning fruit can also preserve grape juice, for the principles involved are identical. One of the leading defects so far found in unfermented juice is that much of it is not clear, a condition which very much detracts from its otherwise attractive appearance and is due to two causes already alluded to. Either the finalsterilization in bottles has been at a higher temperature than the preceding one, or the juice has not been properly filtered or has not been filtered at all. In other cases the juice has been sterilized Fig. z.— Cloth or Felt Filter Fig. 3.— Drip Bag at such a high temperature that it has a disagreeable scorched taste. It should be remembered that attempts to sterilize at a temperature above 195° F. are dangerous, so far as the flavor of the finished product is concerned. Another serious mistake is sometimes made by putting the juice into bottles so large that much of it becomes spoiled before it is used after the bottles are opened. Unfermented grape-juice properly made and bottled will keep indefinitely, if it is not exposed to the atmosphere or mould germs; but when a bottle is once opened it should, like canned goods, be used as soon as possible, to keep it from spoiling. ■17 Vol. 2 FLAVOR AND QUALITY IN GRAPE-JUICE In the making- of unfermented grape-juice a great deal of judgment can be displayed and many variations produced so as to suit almost any taste by the careful selection of the varieties of grapes. From the Mission grape, for instance, when fully ripe, a juice would be obtained that would be delicate and simply sweet, without any other taste ; from the Muscat we would get that rich musky flavor found in our leading raisins ; in the Concord that sprightly foxy taste so well known; in the Catawba or Isabella that fragrance so peculiarly their own, and in the lona a pleasing, mild, yet pronounced aroma and taste. Thus we might continue along the list. Equally as pronounced variations in color can be had, as, for instance, almost colorless, yellow, orange, light red, red, and a deep purple. The richer, sweeter, and better in quality the fruit we use, the richer, sweeter, and better will be our unfermented juice. If, on the other hand, the fruit is sour, green, and insipid, the juice will be likewise.

The home cook book