Fruit recipes

Mash, boil, and press grapes. Have bottles ready on a false wooden bottom in a large boiler. Fill bottles with the cooled juice, pour cold water in the boiler up to the necks of the bottles, let the whole heat, and boil for ten minutes. As the juice may evaporate the bottles should be filled up from one special bottle. Cork and seal while hot. UNFERMENTED GRAPE JUICE No. 4 (Without Sugar) A second method of preserving the juice without sugar is to mash the fresh grapes before heating them. Strain off the juice, then heat to boiling point as above. FRUITS PRESERVED IN GRAPE JUICE (Miss Parloa) No sugar is needed when fruits are put up in grape juice. Heat grape juice till reduced one-third (six quarts reduced to four quarts), then place in it the prepared fruit (as for other preserves). Have it well covered with juice and slowly boil till the fruit is translucent and tender, when place at once in heated jars and seal. CANNED GRAPES Canned grapes give excellent flavour, the juice resulting after standing some weeks being, if properly made, like a sweet wine. Wash and cut grapes from the bunch leaving a bit of stem on each. Make a syrup with a quart of water to each pound of sugar. Place the fruit in heated jars in an outer vessel of cold water and let heat gradually. Fill nearly full with the syrup and let cook ten minutes; add more syrup and seal immediately. (White grapes or seedless grapes are very delicate prepared this way or in grape juice.) HOME-MADE TOKAY To each quart of grape juice add one pound Sultana raisins, chopped. Let stand in a tub or jar two weeks, stirring each day several times. Strain and place in cask with loose bung for four days then stop tight for eight months and it will be ready to bottle. If not then clear settle it as for peach wine. GRAPE WINE Toagallon of grapes—wild or cultivated, and stemmed —allow a gallon of boiled rain water. Mash the grapes and let stand in the water a week, not straining all this time. Then strain and allow for each gallon of liquor three pounds of loaf sugar. Place in cask in warm spot. When fermentation ceases close bung. CATAWBA WINE Allow a quart of soft water to each gallon of crushed fruit. Let it stand one week; strain, and to each gallon allow a pound of loaf sugar. This should be fit to bottle in a year. RAISIN WINE To each thirty pounds of chopped raisins, stemmed, dried, and well looked over, allow three gallons hot water, steeping in this a day and night. Strain and press without bruising seeds; add an ounce of crude tartar; place in barrel and set in a warm spot. Add two gallons additional of hot water in which has been dissolved three pounds of white sugar. Let ferment; cover with a blanket; place bung in tight and let stand three months, when rack off into a clean barrel and close tight. Fit to bottle in a year. . SHERRY OF RAISINS To each quart of soft, boiled water, when cool, add a pound of raisins chopped, letting stand four weeks, stirring often. Strain liquor from the raisins and place it in a sealed: jug. In a month rack it off, being careful not to disturb the sediment. To each five gallons allow the juice of six oranges and the rind (which should have stood twenty-four hours in a quart of brandy). Stir in also three pounds of loaf sugar for this quantity and mix all well, placing in a cask and bottling in four months. GRAPE VINEGAR For this use wild grapes, pressing out juice, boiling down till one-half the original quantity. To three-fourths barrel add three gallons of molasses; put in a warm place to ferment, after which close the bung. THE GRAPE . II§ GRAPE CORDIAL To every quart of unfermented juice allow a tablespoon each of cloves, cinnamon, allspice, and one-half pint brandy, Let boil up before adding brandy. Seal. HOT GRAPE PUNCH