9 



Spiced Grapes. Pulp one peck of grapes; boil for five minutes; 

 strain to take out seeds ; put the skins and pulp together and add three 

 pounds of sugar ; one pint of vinegar ; one teaspoon cloves ; one teaspoon 

 cinnamon ; one teaspoon allspice. Cook until thick. 



Grape Relish. (To be used with fowl.) Take ten pounds of under 

 ripe grapes, boil for five minutes, strain, add one pound of sugar- to one 

 pound of fruit juice, also one teaspoon each of cinnamon, cloves and all- 

 spice. Boil five minutes ; strain into moulds. 



Unfermented Grape Juice. Stem and wash grapes, place in pre- 

 serving kettle, add water to about one inch from top of grapes (the same 

 as in making jelly), boil until all are broken, strain through a jelly bag, 

 add one quart of sugar to two quarts juice and boil ten minutes ; bottle 

 and seal. Some persons prefer to add the sugar at the time of using the 

 wine. 



Strawberries. 



The popular estimation of the strawberry is reflected in the saying, 

 "Doubtless God could have made a better berry than the strawberry, 

 but he never did. " 



Ih canning strawberries the chief difficulty lies in preserving the 

 form of the fruit. With strawberries, and all watery fruits, it is well 

 to prepare the fruit, and sprinkle over it the sugar to be used ; allow it 

 to stand over night; pour the juice into a preserving kettle; bring to a 

 boil, skim and then add the fruit, cooking only for a few minutes after 

 it comes to the boil. Bottle carefuly and keep in a cool, dry place. 

 Canned in this way the fruit retains both form and color. 



Currants. 



Red currants are most valued for jelly making. Spiced currants 

 are also a great relish, and a desirable tart fruit throughout the year 

 when preserved in water (cold water process.) 



Black Currant Preserve. Cook until tender in water or a very 

 light syrup sufficient to nicely cover the fruit. Strain through a colander. 

 Add sugar to liquid equal in volume to both liquid and currants, taking 

 into account the sugar already added ; if currants were cooked in syrup. 

 When liquid and sugar are jellied add currants and bring to boiling 

 points, then fill into sealer. 



Rolly-Polly Pudding. Make a nice, short, biscuit crust, with 2 

 cups of flour, 3 teaspoons baking powder, 2 tablespoons lard, 2 table- 

 spoons butter, salt, add milk enough to make a light dough. Roll out 

 to half an inch in thickness, spread with black currant jam, roll up in 

 floured cloth and boil for one hour. 



Rhubarb. 



Cut the rhubarb when it is young and tender. Wash it thoroughly ; 

 cut into pieces about half an inch in length. Pack in sterilized jars. 



