Fruit recipes

Use three sliced oranges for each quart of grape wine and several broken sticks of cinnamon. Heat the spice and grated rind of the oranges with the wine; strain, and add the sliced oranges. GRAPE CATSUP To each five pints of grapes allow one pound of sugar, a half pint of vinegar, and one-half ounce each of cinnamon, cloves, and mace. Boil sugar and vinegar together fifteen minutes. Heat the pulp and skins meantime; let cool and rub through a colander; add this to the vinegar and sugar, cooking twenty minutes. If too thick reduce. GRAPE CHUTNEY Use one quart of seeded grapes (not yet ripened, though full-sized) and one and a half pounds of tart apples. Place in preserving kettle with an ounce each of garlic, grated horseradish, ginger, mustard, four of salt, one saltspoon of cayenne pepper, a pint of vinegar, and one cup of stoned raisins. Simmer slowly till thick when rub smooth through a colander, then, add one-half pint brown sugar, and let stand a week (in earthenware), stirring each day. Then place in small jars and cork, putting away in a dry, dark, cool place. GRAPE BUTTER Simmer the pulp of grapes (either green or ripe) till tender; put through a colander, then add skins and cook till tender, when the sugar must be stirred in, allowing one-half pound to each pound of fruit. Cook till thick and seal. SWEET GRAPE PICKLE To seven pounds of grapes allow four pounds of sugar and one quart of vinegar. Tie spices in a thin bag and cook with the syrup. Pour the latter, when thick and boiling, on the grapes. Remove, re-heat, and pour again over the fruit for two successive days, then seal. GREEN GRAPES PICKLED Have the grapes (not yet coloured but full-size) stemmed, washed, and drained and let stand in brine twelve hours, when drain and rinse. Spice vinegar as for other pickles but let it get cold before pouring over the grapes. SPICED GRAPES The whole grapes or the pulp alone (put through a colander) may be spiced, proceeding as for spiced apples, plums, or prunes. WILD GRAPE JELLY No. 1 (With Crab Apple) Wash, stem, and heat grapes, adding to them one-third part crab apples, simmering together with barely enough water to cover and keep from burning. Crush the fruit gently and cook till soft and breaking—about two hours. Strain without squeezing, letting drip over night. Measure juice and let heat, skimming carefully. Allow one pint of sugar for each pint of juice and proceed as for other jellies. WILD GRAPE JELLY No. 2 SPICED Cornelia Bedford gives the following as vouched for “by an old housekeeper” (Table Talk, Oct. 'os): “Pick from the stems and wash sufficient wild grapes, which are still slightly green, to measure one peck. Put them into a preserving kettle with one quart of vinegar, one-quarter of a cup each of finely broken stick cinnamon and whole cloves. Heat slowly to the boiling point and simmer until the grapes are soft. Turn into a bag made of two thicknesses of fine cheesecloth and.let drain without pressing. When no more will drip through put the clear juice over the fire in a clean kettle and boil for twenty minutes. Have six pounds of granulated sugar spread on shallow pans and warm it without melting in the open oven. When the juice has boiled as directed pour in the sugar, stir until dissolved, boil for five minutes, and pour into glasses.” RIPE AND GREEN GRAPE JELLIES For the darker, sweeter jelly take ripe, dark grapes; for lighter, tart, jelly grapes still green should be used. The tartness and colour may be varied by using part of each. Allow one and one-eighth pounds of sugar for each pint of juice of ripe grapes and pound for pint of the tart. GRAPE AND ELDERBERRY JELLY Use half and half of green grapes and elderberries and proceed as for the usual form of jelly-making. GRAPE JAM