The Grape
Grape Recipes To Preserve Grapes Uncooked
There are several methods of doing this and the attempt is worth making as grapes uncooked are at their best in flavour and health-giving…
Grapes Sealed with Wax
Have ready hot sealing wax and in it dip the cut ends of each bunch-stem. Remove all imperfect grapes and place bunch in a bag of thin…
Canned Grapes
Canned grapes give excellent flavour, the juice resulting after standing some weeks being, if properly made, like a sweet wine. Wash and…
Home-Made Tokay
To each quart of grape juice add one pound Sultana raisins, chopped. Let stand in a tub or jar two weeks, stirring each day several times…
Grape Wine
To a gallon of grapes-wild or cultivated, and stemmed -allow a gallon of boiled rain water. Mash the grapes and let stand in the water a…
Catawba Wine
Allow a quart of soft water to each gallon of crushed fruit. Let it stand one week; strain, and to each gallon allow a pound of loaf sugar…
Raisin Wine
To each thirty pounds of chopped raisins, stemmed, dried, and well looked over, allow three gallons hot water, steeping in this a day and…
Sherry of Raisins
To each quart of soft, boiled water, when cool, add a pound of raisins chopped, letting stand four weeks, stirring often. Strain liquor…
Grape Vinegar
For this use wild grapes, pressing out juice, boiling down till one-half the original quantity. To three-fourths barrel add three gallons…
Grape Cordial
To every quart of unfermented juice allow a tablespoon each of cloves, cinnamon, allspice, and one-half pint brandy, Let boil up before…
Hot Grape Punch
Use three sliced oranges for each quart of grape wine and several broken sticks of cinnamon. Heat the spice and grated rind of the oranges…
Grape Catsup
To each five pints of grapes allow one pound of sugar, a half pint of vinegar, and one-half ounce each of cinnamon, cloves, and mace. Boil…
Grape Chutney
Use one quart of seeded grapes (not yet ripened, though full-sized) and one and a half pounds of tart apples. Place in preserving kettle…
Grape Butter
Simmer the pulp of grapes (either green or ripe) till tender; put through a colander, then add skins and cook till tender, when the sugar…
Sweet Grape Pickle
To seven pounds of grapes allow four pounds of sugar and one quart of vinegar. Tie spices in a thin bag and cook with the syrup. Pour the…
Green Grapes Pickled
Have the grapes (not yet coloured but full-size) stemmed, washed, and drained and let stand in brine twelve hours, when drain and rinse…
Spiced Grapes
The whole grapes or the pulp alone (put through a colander) may be spiced, proceeding as for spiced apples, plums, or prunes. WILD GRAPE…
Ripe and Green Grape Jellies
For the darker, sweeter jelly take ripe, dark grapes; for lighter, tart, jelly grapes still green should be used. The tartness and colour…
Grape and Elderberry Jelly
Use half and half of green grapes and elderberries and proceed as for the usual form of jelly-making.
Grape Jam
Heat grapes over boiling water till soft, then simmer gently thirty minutes. Let cool a little and press through colander. Weigh pulp…
Raisine
This is the famous French marmalade or "butter," using equal weight of grapes and pears. Simmer the grapes alone first, till soft, in just…
Grape Farina
Stew clean, stemmed grapes till soft enough to put through a sieve. Allow for each cup of this two tablespoons of farina and proceed as for…
Grape Soup
Allow a half pint of sugar to a pint of water and simmer clear before adding a quart of grape juice (Press ripe grapes through a sieve) and…
Grape Sandwiches
Seed and slice thin, skinned, white grapes; mix with chopped nuts and apples, binding together with French dressing and spread on buttered…
Snow Grapes
Wash and dry carefully bunches of grapes, large or cut into smaller clusters. Fasten a looped string to each stem. Whisk the white of an…
Grape Sherbet or Water Ice
Make a syrup of three-fourths pound sugar to a pint of water. When cool add one pint of grape juice and freeze. A tablespoon of orange or…
Grape Ice Cream
This may be made with the fresh or preserved grape juice. Prepare a simple custard or ice cream foundation (See Introductory Recipes)…
Sauce of Raisins and Currants
Stem and mash a quart of ripe currants and place with them three-fourths pound of brown sugar. When these have come to boiling point and…
Raisins and Rice
To three-fourths cup of rice allow one cup of raisins. Have washed and dried the rice and place it in rapidly boiling water (two quarts…
Raisin Rice Pudding
Allow one tablespoon of rice to a quart of milk, salted. Boil together half an hour, then place in baking-dish with one cup of washed…
English Plum Cake
One pound of flour; four ounces each of drippings or butter, Sultana raisins and currants; six ounces sugar; two ounces candied peel of…
English Plum Pudding
One pound each of bread-crumbs, flour, suet, currants, and raisins; one-half pound each of almonds, candied citron, and sugar; one short…
Currant Loaf
To a quart of flour add a quarter pound of butter, and a half cup of sugar, rubbing in well. Scald a pint of milk and cool, adding a half…
The Olive
olives plucked before perfectly mature. Other grades are manufactured from whole olives at other stages or conditions, or from the already…
Melons
THE HE national fondness for watermelons, for spicy nutmegs, and their kind is so intense; so inseparable seem our hot summer sun and…