As I mentioned yesterday, the part of south-east Queensland where I am spending a couple of days is an increasingly important wine-producing region. Not all of the grapes grown are for wine however, the table grapes are very fine too. I thought that today I would see what uses I could find for this fruit in Queensland newspapers of a certain age.
Wash and stem the grapes, and stew them slowly, with a little water if necessary, until they are soft enough to rub through a colander. Measure the pulp, and return it to the preserving pan, allowing to three quarts of it 2 lb. of brown sugar,
a pint of vinegar (white wine or cider), an ounce each of ground cloves, allspice, cinnamon, salt, and black pepper, and a saltspoonful of cayenne. Boil all together
until the quantity is reduced to about one half, and is very thick. Skim, take from the fire, and when cold bottle and seal with wax.
The Queenslander (Brisbane, Qld.) 12 November 1898
When grapes are plentiful, use them for making grape jam.
Choose, grapes that are not quite ripe for making jam, pick them over; removing any unsound fruit and wash carefully.
To 3 lb. of, grapes allow1 ½ lb. of sugar and put fruit and sugar in alternate layers in the preserving pan. Bring to the boil and continue boiling steadily for about three-quarters of an hour. Stir frequently and test for setting in the usual way.
Barrier Miner (Broken Hill, NSW) 23 January 1940
Mrs. E. Crook, of Prospect Terrace, Highgate Hill, wins the "Brisbane Telegraph"
competition prize today with her suggestion for pickled grapes.
To 3 lb. grapes (ripe, but firm) allow 1 quart vinegar, 1 lb. sugar, ½ cup treacle, 2 oz. cloves and 3 chillies.
Put grapes into jars. Boil all other ingredients for ¼ hour, and pour boiling hot over the grapes. Cover at once and allow to stand at least 1 week before using.
Brisbane Telegraph (Qld.) 19 January, 1949
Now that grapes are in season the clever housewife uses the delectable fruit in a variety of ways. The following recipe is one that has proved very popular.
Butter several slices of bread and place layers of grapes upon them, then arrange in a stack in a piedish. Make a custard of a quart of milk and two eggs, a cup of sugar, and a pinch of soda in the milk to keep it from curdling. Pour over the bread and allow to soak for half an hour. Then place the dish in a moderate oven until nicely browned. The baking usually requires about an hour.
Evening News (Sydney, NSW) 28 January 1929
Six pounds grape pulp. Prepare this by stemming the grapes, putting them over the fire with a little water, and cooking them until so tender that the pulp may be rubbed through a sieve, leaving the seeds and skins behind. To the pulp thus obtained add 2 lb. of brown sugar, one pint of vinegar, one tablespoonful each of ground cinnamon, mace, cloves, allspice, and white pepper, and a teaspoonful of salt. Put all together over the fire, stew until thick, stirring constantly to prevent burning, and bottle.
The Queenslander (Brisbane, Qld.) 24 November 1894
To Make Grape Salad.
Choose good grapes, remove them from the stems, open them at the side,
remove the seeds carefully and fill the space with tiny balls of cream cheese, which has been mixed with a small amount of dressing. Arrange the grapes on lettuce leaves and pour over them a mayonnaise. At the side of each plate place a bunch of grapes.
The Daily News (Perth, WA) 12 November 1910