THE GRAPE 



117 



"Pick from the stems and wash sufficient wild grapes, 

 which are still slightly green, to measure one peck. Put 

 them into a preserving kettle with one quart of vinegar, 

 one-quarter of a cup each of finely broken stick cinnamon 

 and whole cloves. Heat slowly to the boiling point and 

 simmer until the grapes are soft. Turn into a bag made 

 of two thicknesses of fine cheesecloth and. let drain without 

 pressing. When no more will drip through put the clear 

 juice over the fire in a clean kettle and boil for twenty 

 minutes. Have six pounds of granulated sugar spread on 

 shallow pans and warm it without melting in the open 

 oven. When the juice has boiled as directed pour in the 

 sugar, stir until dissolved, boil for five minutes, and pour 

 into glasses." 



RIPE AND GREEN GRAPE JELLIES 



For the darker, sweeter jelly take ripe, dark grapes; for 

 lighter, tart, jelly grapes still green should be used. The 

 tartness and colour may be varied by using part of each. 

 Allow one and one-eighth pounds of sugar for each pint of 

 juice of ripe grapes and pound for pint of the tart. 



GRAPE AND ELDERBERRY JELLY 



Use half and half of green grapes and elderberries and 

 proceed as for the usual form of jelly-making. 



GRAPE JAM 



Heat grapes over boiling water till soft, then simmer 

 gently thirty minutes. Let cool a little and press through 

 colander. Weigh pulp, allowing one and one-eighth pounds 

 sugar for each pound of pulp. Cook together, simmering 

 and stirring carefully till it thickens into jam consistency, 

 when place in small jars. Either ripe or green grapes or 

 half and half may be used for this (The wild grapes will 

 not harden as well). Lemon rind may be added. 



