Cassell's dictionary of cookery

grapes before they are fully ripe, put stalks and fruit into a convenient-sized tub, delicately clean, bruise them until every berry is broken, and to every pound of fruit add a quart of cold water. Leave them for three days, stirring them twice or three times every day. Strain and add three pounds and a quarter of lump sugar to every gallon of liquid. "When this is dissolved, jnit the wine at once into the cask, which should be kept full to the bung. It is well to reserve half a gallon for the purpose of filling it up as the fermentation subsides. In ten days add one pint of brandy and a quarter of an ounce of isinglass to every five gallons of wine. Keep the cask in a cool cellar. The wine should be bottled in champagne bottles when the vines are in bloom the following summer, and the corks must be wired down. Time, a fortnight to make. Probable cost, 4s. per gallon, exclusive of the brandy. Grapes, Pickled.— Pick the grapes from the stalks. Reject any that are unsound, and put them into a deep jar with as much whitewine vinegar as will amply cover them. Tie them down with a bladder, and keep them in a cool dry place. They ■will be ready for use in a month. Probable cost of grapes, when plentiful, lOd. to Is. per pound. GRA (270 ) GRA Grapes, To Preserve. —Take four pouuds of grape.s before they are fully ripe. Put them on the fii-e in a saucepan of cold Vr-atcr, and lot them remain until the water nearly boila, tlien di-ain them and put them into cold water. Boil four pounds of sugar in two quarts of water, skim it carefully, and, when cold, put the fruit in an enamelled saucepan, pour the syrup over it, and let all stand for twenty-four hours, I'ut the grapes on the lire, beat them till the syrup is scalding hot, and put them aside until the next day, then di-ain ol!:" the syrup, and boil it gently for twenty minutes. Four it over the grapes, which should be aiTanged in a clean saucepan, and bring them once more to the point of boiling. Put the preserve into jars, and pour a little diissolved aj^plo jelly over them. Probable cost of grapes, when plentiful, lOd. or Is. per pound. Grapes, To Preserve in Brandy (for winter dessert). — Take some fine bunches of grapes. Look them over carefully, to see that all are quite sound, prick each grape in three iplac^s, and lay them in deep earthen jars. 'Cover them with white sugar-candy, crushed to a fine powder, and fill up the jars with brandy. Cover the jara securely with a bladder, and keep •Ln a cool dry place. Gratin. — Gratin is a French forcemeat. It iniay be made either of the lean part of veal or iho breast and wings of a fowl. Take a calf's •udder, and boil it gently, with as much water as will cover it, until sufficiently cooked. Let it ■cool, cut away all the upper part, and divide the rest into small pieces, which must be pounded in a mortar imtil they can be passed 'through a coarse sieve. Take equal parts of veal and cooked liver, cut them into small pieces, and put them in a saucepan with a little .salt and ]>epper, and a table-sjwonful of savoury herbs, powdered. Fry them in a little butter" for ten minutes, then mince finely, and pound the meat until perfectly smooth, with half the quantity of veal udder. If necessary, butter may be substituted for the •udder.