ii6 FRUIT RECIPES 



till tender, when the sugar must be stirred in, allowing 

 one-half pound to each pound of fruit. Cook till thick 

 and seal. 



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 latter, when thick and boiling, 

 on the grapes. Remove, re-heat, and pour again over the 

 fruit for two successive days, then seal. 



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. Spice vinegar as ior other pickles 

 but let it get cold before pouring over the grapes. 



SPICED GRAPES 



The whole grapes or the pulp alone (put through a col- 

 ander) may be spiced, proceeding as for spiced apples, 

 plums, or prunes. 



WILD GRAPE JELLY No. i (With Crab Apple) 



Wash, stem, and heat grapes, adding to them one-third 

 part crab apples, simmering together with barely enough 

 water to cover and keep from burning. Crush the fruit 

 gently and cook till soft and breaking — about two hours. 

 Strain without squeezing, letting drip over night. Measure 

 juice and let heat, skimming carefully. Allow one pint of 

 sugar for each pint of juice and proceed as for other 

 jellies. 



WILD GRAPE JELLY No. 2 SPICED 



Cornelia Bedford gives the following as vouched for 

 "by an old housekeeper" {Table Talk, Oct. '05): 



