THE GRAPE 119 



SNOW GRAPES 



Wash and dry carefully bunches of grapes, large or cut 

 into smaller clusters. Fasten a looped string to each stem. 

 Whisk the white of an egg partially and in this dip the 

 clusters then sift over them powdered sugar till they are 

 thickly covered. Hang by the strings over plates or lay 

 on platters and set on ice for several hours. 



GRAPE SHERBET OR WATER ICE 



Make a syrup of three-fourths pound sugar to a pint of 

 water. When cool add one pint of grape juice and freeze. 

 A tablespoon of orange or lemon juice brings out the flavour. 

 For the sherbet add the usual whipped eggs when half 

 frozen. 



GRAPE ICE CREAM 



This may be made with the fresh or preserved grape 

 juice. Prepare a simple custard or ice cream foundation 

 (See Introductory Recipes). Sweeten well when put on 

 the stove; let scald, and cool, theii partly freeze before 

 adding the grape juice (in proportion of one pint grape 

 juice to one quart of ice cream or custard mixture). 



RAISINS STEWED WITH APPLES 

 See Apples. 



RAISIN-CURRANT JAM 



J- 



See Currants. 



SAUCE OF RAISINS AND CURRANTS 



Stem and mash a quart of ripe currants and place with 

 them three-fourths pound of brown sugar. When these 

 have come to boiling point , and have been skimmed 

 mix in three-fourths pound of seeded raisins or the smaller 



