Cassell's dictionary of cookery

Granito Sherry. — Make a syrup with half a pint of water and half a pound of sugar. Soak in this the thin rind of two lemons, and, in two hours, strain through a silk sieve, and add a cupful of water, the strained juice of six lemons, and a pint bottle of sherry. Freeze as directed for granito claret, and serve in glasses. Sufficient for two pints and a half. Grapes. — Grapes are grown extensively in France, and made into wine. Those grown in this country are chiefly used for dessert, and are particularly welcome in cases of illness, being both refreshing and wholesome. The best way to keep them is to pick out all that are in the least decayed, and to pass a thread through the stalk of each bunch, then seal the end of the stalk, to keep it from drying, and place the fruit gently in a bag, made of thin paper. The mouth of the bag should then be closed, and secured with string. The grapes should be hung up by the thread to the ceiling of a cool room, and preserved at as low a temperature as possible until required for use. Grape, Green, Marmalade. — Pick the grapes, put them into a saucepan, and barely cover them with boiling water. Let | them simmer for eight or ten minutes, but do [ not let them break. Take them out, drain them, let them cool, then press them through a coarse sieve, and add a pound of loaf sugar to every pound of pulp. Boil them gently for [ twenty minutes, pour into jars, cover with brandied and gummed paper, and keej) in a cool place. Sufficient, one pound of fruit for one pound of jam. Probable cost, Is. 2d. per pound. Grape Isinglass Jelly.— Dissolve one ounce of isinglass or gelatine in a cupfiil of water. Put a pound and a half of ripe purple grapes into a saucepan. Bruise them with the back of a wooden spoon until the juice flows freely. Strain them, without pressure, through two or three thicknesses of muslin, and, when the juice is clear, boil it, with half a pound of loaf sugar and the dissolved isinglass, for ton minutes. Add two table-spoonfuls of brandy, pour it into an oiled mould, and put it into a cool place until firmly set. Time, ten minutes to boil the jelly. Sufficient for a pint and a half of jelly. Probable cost, 2s. 6d., exclusive of the brandy. Grape Jelly. — Pick some purple grapes, put them into a saucepan, and bruise them gently until the juice flows freely from them. Strain, without squeezing them, two or three times through thick muslin, and, when clear, boil the juice rapidly for twenty minutes. Add a pound of loaf sugar to each pound of juice, stir it until dissolved, and boil a quarter of an hour longer. Put the jelly into jars, and cover with oiled or brandied paper, and afterwards with gummed paper. Probable cost of grapes, when plentiful, lOd. or Is. per pound. A quart of grapes should yield about one pint of juice. Grape Water Ice. — Rub the yellow part of the rind of an orange on a large lump of sugar. Dissolve it in half a pint of water, and add the juice of four lemons, one pint of clarified sugar, two glasses of grape syruj), and one glass of sherry. When thoroughly mixed, strain and freeze. Sufficient for one quart. Time to freeze, about twenty-five minutes. Probable cost, Is., exclusive of the sherry. Grape Wine, Sparkling.— Take the