ii8 FRUIT RECIPES 



RAISINK 

 This is the famous French marmalade or "butter," using 

 equal weight of grapes and pears. Simmer the grapes alone 

 first, till soft, in just a little water, having washed, seeded, 

 and stemmed them. Press through colander and add the 

 pears, uncooked but pared, cored, and sliced. Simmer and 

 stir till thick when sweeten and strain and place 

 in jars. 



BRANDIED GRAPES (White or Purple) 



Remove all imperfect grapes from the bunches and 

 prick each one left on the bunches in two or three places. 

 Place a layer of powdered sugar on the bottom of the jars 

 to be used, then put in a bunch of grapes, alternating sugar 

 and grapes till jars are nearly full. Fill up remaining 

 space with'brandy; cover jars and set away. 



GRAPE FARINA 



Stew clean, stemmed grapes till soft enough to put 

 through a sieve. Allow for each cup of this two table- 

 spoons of farina and proceed as for blackberry farina. 



GRAPE SOUP 



Allow a half pint of sugar to a pint of water and simmer 

 clear before adding a quart of grape juice (Press ripe grapes 

 through a sieve) and juice of a lemon. Have softened a 

 tablespoon of tapibc^ and simmer till clear with the juice. 

 Remove and serve hot or cold; for the latter cooling and 

 adding shaved ice. 



GRAPE SANDWICHES 



Seed and slice thin, skinned, white grapes; mix with 

 chopped nuts and apples, binding together with French 

 dressing and spread on buttered rounds of thin-sliced 

 white bread. 



