THE GRAPE , 115 



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 adding brandy. Seal. 



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 with the wine; strain, and 

 add the sliced 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 sugar and vinegar together fifteen 

 minutes. Heat the pulp and skins meantime; let cool 

 and rub through a colander; add this to the vinegar and 

 sugar, cocking twenty minutes. If too thick reduce. 



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 with an ounce each of garlic, 

 grated horseradish, ginger, mustard, four of salt, one salt- 

 spoon of cayenne pepper, a pint of vineg?.r, and one cup of 

 stoned raisins. Simmer slowly till thick when rub smooth, 

 add one-half pint brown sugar,, and let stand a week (in 

 earthenware), stirring each day. Then place in small jars 

 and cork, putting away in a dry, dark, cool place. 



GRAPE BUTTER 



Simmer the pulp of grapes (either green or ripe) till 

 tender; put through a colander, then add skins and cook 



