RECIPES 



1799 



— about five minutes will be needed. 

 Turn into sterilized glasses and seal as 

 directed. 



Green Gnipp Jam 



Pulp the grapes, putting the skins in 

 one kettle and pulp in another. Bring 

 pulps to boiling point and when soft 

 enough rub through a coarse sieve. Add 

 the skins, and measure. To every pint 

 of the grapes add three-quarters of a 

 pound of sugar, and finish as with other 

 jams. 



Grape Consort 



One basket Concord grapes, five 

 pounds sugar, two pounds seeded raisins, 

 one-half pint shelled walnuts broken, 

 juice of three lemons. 



Pulp the grapes, put the seeds on and 

 boil till the seeds go to the bottom, put 

 through colander, put the juice on rinds, 

 add the sugar, cook 10 minutes, add the 

 raisins and lemon and cook till like jam. 

 Remove from fire, stir in the broken wal- 

 nuts and put in jelly glasses. It is then 

 ready for use. 



To Can Muscat Grapes 



Pick them from stems in clear water 

 and drain. Have jars heated and fill 

 with grapes. Then pour medium hot 

 water over them and let stand for one 

 or two minutes. Pour this water oiT and 

 have ready a boiling hot syrup made of 

 one-half cup sugar and water enough to 

 cover a quart jar of grapes; then seal. 

 Grapes put up this way retain their nat- 

 ural flavor and keep whole and firm. 



To Keep Grapes Fresli 



Select perfectly whole grapes and wrap 

 each bunch in soft tissue paper, or a 

 very soft, thin paraffin paper — something 

 that will fold softly and closely over the 

 fruit, and that can be twisted firmly over 

 the stem end. Before wrapping in the 

 paper it is, a good plan either to single 

 the ends of the stems or to dip them in 

 melted paraffin. Grapes treated in this 

 way may easily be kept fresh for Christ- 

 mas and New Year's. 



Grai'e Jelly. For method of making 

 jelly, see Canning and Preserving Fruits. 

 page 729. 



GRAPEFRUIT 



Grapefruit, Plain Service 



Cut the grapefruit into halves, cross- 

 wise, to form two portions. Remove the 

 seeds. With a thin, sharp-pointed knife 

 cut around the pulp in each little section 

 of the fruit, so that each triangular sec- 

 tion of pulp may be lifted out with an 

 orange spoon or fork. Set the halves 

 of fruit on plates. A lace-paper doily is 

 often laid between the fruit and plate. 



Grapefruit AVith Powdered Sngar, Etc. 



Prepare the grapefruit as above, but 

 also run a sharp knife between the mem- 

 brane that separates the sections and tlie 

 skin, so that all uhedible membrane and 

 the white center may be lifted out in one 

 piece. Put a rounding teaspoonful of 

 sifted powdered sugar in the center of 

 each half of fruit. Finish with a maras- 

 chino cherry and a teaspoonful of the 

 liquid from the bottle, or use a table- 

 spoonful of sherry wine. 



LEMO> 



Lemon Marmalade 



Take 12 good lemons, wash well, cut 

 in quarters and slice the skin very thin- 

 ly; remove seeds and cut up the pulp 

 i-oughly. and put all together in the pre- 

 serving pan with six or seven quarts 

 of water and let this soak for 12 hours 

 or more; then boil this all gently to- 

 gether for two hours. Weigh the mix- 

 ture and for each pound take an equal 

 weight of sugar and boil till clear and 

 beginning to set, when it must be potted 

 and tied down whilst still hot. 



Lemon Filling for Cake 



Beat the yolks of two eggs; add one 

 cup of sugar, gradually, the grated rind 

 and juice of one lemon and two table- 

 spoonfuls of butter. Let cook over hot 

 water, stirring constantly, until the mix- 

 ture thickens. Use when cold. If a 



