Miss Corson's practical American cookery and household management

Pick ripe, sound grapes from the stems, and weigh them ; squeeze the pulp from the skins, and save each in a separate vessel ; use as many pounds of sugar as there are grapes ; put the sugar into the preserving-kettle with half a pint of water to each pound, and let it boil, skimming it until it is clear ; then put the pulp of the grapes into this sirup, and let them boil for two minutes ; next turn the grape-pulp and sirup into a fine hair sieve, and rub them through it with a potato-masher, or a wooden spoon, to free them from seeds ; then put them again into the preservingkettle, together with the grape-skins, return it to the fire, and let its contents boil for about two minutes, or until the skins grow plump and full; after that, cool the preserve, and put it up in glass jars, as already directed in other preserve recipes. GRAPE JELLY. Jelly can be made from either ripe or green grapes by following any of the jelly recipes. GOOSEBERRIES PRESERVED WHOLE. Choose perfectly sound, ripe gooseberries, remove the tops and stems, and wash and dry them ; weigh them, and allow an equal weight of sugar ; to each pound of sugar allow half a pint of water ; put the sugar and water in a preserving-kettle over the fire, and boil and skim it until it is perfectly clear ; then put the gooseberries into an earthen bowl, and pour the boiling sirup over them ; turn a plate over the berries to keep them under the sirup, and let them stand in it until the next day. The next day, put the fruit and sirup in the preserving-kettie, and boil them gently to gather until the gooseberries look clear. Cool the gooseberries in the preserving-kettle, and then put them up as already directed for other preserves, in glass jars, carefully excluding the air. JELLIED GOOSEBERRIES. Pick over gooseberries, removing the tops and stems, and separating the largest ones from the rest; put the smaller gooseberries into a preserving-kettle, adding half a pint of water to each quart of berries, and stew them to a pulp ; then pour them into a jelly-bag, and let them drain all night. The next day put fhe large gooseberries over the fire in a saucepan, with sufficient cold water to cover them, and stew them gently until they begin to grow tender ; then skim them out of the boiling water,. and put them into a pan of cold water. Meantime, measure the juice from the gooseberries already cooked, and allow a pound of sugar to each pint of juice ; put the fruit-juice and sugar into the preserving-kettle, heat, and stir them together, removing all scum which rises when the sirup begins to boil ; when the sirup is quite clear, drain the large berries, put them into it, and boil them until they look clear; then skim them out, and put them into glasses or glass jars ; continue to boil the sirup until a little of it jellies when cooled on a saucer ; then remove it from the fire, partly cool it, and pour it over the preserved gooseberries; when they are quite cold, close them from the air, as directed for other preserves. RED-GOOSEBERRY JAM. Remove the tops and stems from three pounds of ripe red gooseberries, and strip a pound of red currants from the stems ; put the fruit over the fire in the preserving- kettle, heat it gradually, and stir it frequently to prevent burning ; when the fruit begins to break, add to it three pounds of