1798 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



through the fig-suet mixture, then mix 

 in the yolks and sugar and, lastly, add 

 the whites, heaten dry. Steam in a well- 

 buttered mold four hours. Serve with 

 hard or liquid sauce, or both. 



FBUIT SAIiAU 



One teaspoonful banana extract, one- 

 half teaspoonful lemon extract, one-half 

 teaspoonful almond extract, one pint 

 canned pineapple, one pint marshmal- 

 lows, one-half pound white grapes, one- 

 fourth pound English walnut meats, six 

 egg yolks, two tablespoonfuls flour, three 

 tablespoonfuls vinegar, two tablespoon- 

 fuls sugar, one-half teaspoonful salt, one 

 cupful cream. 



Cut the pineapple into small pieces; 

 divide the marshmallows into quarters, 

 halve and seed the grapes, and cut the 

 walnuts into small pieces. Mix the sugar 

 and flour well and beat into the eggs; 

 add vinegar, banana extract, almond ex- 

 tract, lemon extract and salt. 



Cook in a double boiler until it begins 

 to thicken, stirring constantly, then take 

 from the stove and beat till smooth, add- 

 ing the cream gradually. When cold, 

 mix with the fruit and set aside to chill. 

 This salad should be prepared two hours 

 before serving. 



GRAPE 



Sillabub 



One quart of fresh cream, white of four 

 eggs, one glass of grape juice, two small 

 cups of powdered sugar; whip half the 

 sugar with the cream, the balance with 

 the eggs; mix well; add grape juice and 

 pour over sweetened strawberries and 

 pineapples or oranges and bananas. Serve 

 cold. 



Bohemian Cream 



One pint thick cream, one pint grape 

 juice jelly; stir together; put in cups 

 and set on ice. Serve with lady fingers. 



Besides the recipes just given, many 

 more are enumerated, such as grape ice, 

 grape lemonade, grape-water ice, grape 

 juice and egg, baked bananas, snow pud- 



ding, grape gelatine, junket and grape 

 jelly, tutti-frutti jelly, grape float, grape 

 jelly, grape juice plain, grape soda-water 

 and scores of others. 



Grape K^ectar 



Take the juice of two lemons and one 

 orange, one pint of grape juice, one small 

 cup of sugar and a pint of water. Serve 

 ice cold. If served from punch bowl, 

 sliced lemon and orange add to the ap- 

 pearance. 



Put in the bottom of a wine glass two 

 tablespoonfuls of grape juice; add to this 

 the beaten white of one egg and a little 

 chopped ice; sprinkle sugar over the top 

 and serve. This is often served in sani- 

 tariums. 



Grape Puncli 



Boil together one pound of sugar and 

 half a pint of water until it spins a 

 thread; take from the fire and when cool 

 add the juice of six lemons and a quart 

 of grape juice. Stand aside over night 

 Serve with plain water, apollinaris or 

 soda-water. 



Grape Sherbet 



For eight persons mix one pint of 

 grape juice (unfermented) , juice of 

 lemon and one heaping tablespoonful of 

 gelatine soaked in cold water and then 

 dissolved in boiling water; freeze quick- 

 ly; add beaten white of one egg just be- 

 fore finish. 



Grape Ice Cream 



One quart of unfermented grape juice, 

 one quart of cream, one pound of sugar 

 and the juice of one lemon. 



Wild Grape Jelly for Game 



One gallon of green grapes, one pint 

 of vinegar, two tablespoons of whole 

 cloves, two tablespoons of stick cinna- 

 mon, one and one-half quarts of sugar. 

 Cook the ingredients except the sugar 

 until the grapes are tender. Strain 

 through a jelly bag. Put the juice in the 

 kettle and boil for 20 minutes. Add the 

 sugar heated and cook until it will jelly 



