Fruit recipes

The commercial name of the Passule minores—the smaller, dried, reddish or bluish, sweet, thin-skinned “‘berries’’ of the grape—is Corinthian raisins or Zante Currants, the first name being directly derived from Corinth, near which place they were first raised, and from their resemblance to garden currants (see Currants or Berries); though some authorities claim the naming of currants from these grapes, reversely. The ‘‘currants” of commerce are dried in the sun and packed when their food value is positive and concentrated, similar to that of raisins. If eaten with regularity it is claimed they are blood purifiers as well as nourishment. Those who suffer from uric acid troubles are sometimes advised to eat certain quantities (up to eight ounces) daily. They may be served alone, scalded, or as adjuncts to other dishes, but, while the skin is thinner than that of raisins they should be thoroughly masticated and in the case of use for children, previously softened or chopped. THE GRAPE III GRAPE RECIPES TO PRESERVE GRAPES UNCOOKED There are several methods of doing this and the attempt is worth making as grapes uncooked are at their best in flavour and health-giving elements. Unfermented grape juice is the next best method of keeping the full grape value. GRAPES IN SAWDUST, SAND, ASHES, AND COTTON An old-fashioned method of keeping grapes (which, at the start, must be without blemish) was similar to methods now used with white grapes or those shipped any distance: packing in bran or sawdust thoroughly dried in the sun or moderate oven, then allowed to cool perfectly, spreading a layer of sawdust on the bottom of a box, then a layer of the fruit, with bran or sawdust between so that bunches cannot touch. The last layer of bran should be rather thick and the top of the box screwed on so that the grapes may both be air tight and not jarred more than necessary. Fine, well-sifted wood ashes and sand were also formerly used in this manner and not infrequently cotton wadding was employed in the same way. GRAPES SEALED WITH WAX Have ready hot sealing wax and in it dip the cut ends of each bunch-stem. Remove all imperfect grapes and place bunch in a bag of thin paper or a sheet of some soft paper, gathering it up at the corners and tying around the stem snugly, fastening to the latter a string by which it may be hung till needed. Keep fruit if possible in a cool, dry, dark place. BOTTLED GRAPES (Country Life in America) French vine growers, according to Country Life in America, preserve grapes by leaving five or six inches of stem when cutting the bunches. These stems are inserted in large-mouthed bottles of water, the grapes themselves hanging outside, and the bottles are placed in racks in cellars where there is a uniform low temperature. UNFERMENTED GRAPE JUICE No. 1 Heat the thoroughly ripe grapes slowly—in a doubleboiler or crock—on the back of the stove or in a slow oven. When the skins are tender strain through cheese cloth bag without squeezing. When juice has been replaced on stove and is at boiling point, add half as much sugar as juice Let dissolve perfectly then seal while hot. UNFERMENTED GRAPE JUICE No. 2 Wash, crush, and heat the fruit, simmering for thirty minutes. Crush again, strain, and squeeze hard through a bag. Replace juice on stove, let boil and skim, then add one-fourth pint of sugar to each pint of juice, letting dissolve and boiling about six minutes. Fill heated bottles and seal at once. UNFERMENTED GRAPE JUICE No. 3 (Without Sugar)