112 FRUIT RECIPES 



when cutting- the bunches. These stems are inserted in 

 large-mouthed bottles of water, the grapes themselves 

 hanging outside, and the bottles are placed in racks in 

 cellars where there is a uniform low temperature. 



UNFERMENTED GRAPE JUICE No. i 



Heat the thoroughly ripe grapes slowly — ^in a double- 

 boiler or crock — on the back of the stove or in a slow oven. 

 When the skins are tender strain through cheese cloth bag 

 without squeezing. When juice has been replaced on stove 

 and is at boiling point, add half as much sugar as juice 

 Let dissolve perfectly then seal while hot. 



UNFERMENTEt) GRAPE JUICE No. 2 



Wash, crush, and heat the fruit, simmering for thirty 

 minutes. Crush again, strain, and squeeze hard through a 

 bag. Replace juice on stove, let boil and skim,' then add 

 one-fourth pint of sugar to each pint of juice, letting dis- 

 solve and boiling about six minutes. Fill heated bottles 

 and seal at once. 



UNFERMENTED GRAPE JUICE No. 3 (Without Sugar) 



Mash, boil, and prfess grapes. Have bottles ready on a 

 false wooden bottom in a large boiler. Fill bottles with 

 the cooled juice, pour cold water in the boiler up to the 

 necks of the bottles, let the whole heat, and boil for ten 

 minutes. As the juice may evaporate the bottles should 

 be filled up from one special bottle. Cork and seal while 

 hot. 



UNFERMENTED GRAPE JUICE No. 4 (Without Sugar) 



A second method of preserving the juice without sugar is 

 to mash the fresh grapes before heating them. Strain off 

 the juice, then heat to boiling point as above. 



