Boil until quite tender, green grapes in just enough
water to cover. Strain and boil the juice ten or fifteen
minutes; measure and add one pound of sugar to one
pint of juice✪ Grape Jelly. Boil from twenty to thirty minutes, put
in jelly molds and cover when cold, first fitting a piece
of writing paper dipped in alcohol over the jelly. This
is good with turkey and other meats.
Light Grape Wine
Pick the ripe grapes from the stem, mash them well
and strain through a strong bag; measure the juice and
add one quart of cold water to three quarts of juice.
THE NEW ANNIE DENNIS COOK BOOK 45
Sweeten with two pounds of white sugar✪ Light Grape Wine to each gallon
of juice, after the water is added. Keep the vessel
well filled as with other wines for four or five days,
that the scum may run off, then cover with a cloth for
five days, when it will be ready to cork. Keep in a
cool place three or four months, then bottle.
Grape Catsup
Take the pulp of scuppernongs or muscadines, and
boil them until they can be rubbed through a sieve;
then to each quart of the pulp add a half teacupf ul each
of sugar and good apple vinegar, half teaspoonful of
salt, ground cloves, allspice and cinnamon. Boil this
slowly for one hour and bottle.
Grapes for Winter Use
Pick ripe grapes from the stem ; wash, put in a ket-
tle and cover with water. Boil until the seed loosen ;
stir them, and as the seed come to the top skim them
off. When tender add two and a half pounds of sugar
to a half gallon of grapes ; boil for half an hour, put in
jars and seal while hot.
ORANGES
Orange Preserves
To preserve oranges whole, cut a place out of one
end large enough to take the pulps all out with a tea^
spoon. Then place the rinds in brine for twenty-four
hours; then soak them in water until fresh; soak in
alum water one night, and boil in clear water until ten-
der. Don't boil many at a time, for fear of breaking or
mashing them. Drain them on a cloth, place in jars.
Make syrup of one pound of fruit; let it boil ten
minutes, pour over the fruit and let it stand twenty-four
hours. Then pour oranges and syrup into a kettle, boil
for haflf an hour, put in jars, boil the syrup until there
is just enough to cover the oranges, pour over them and
seal.
46 THE NEW ANNIE DENNIS COOK BOOK
Orange Marmalade, No. 1
Six oranges, four lemons. Slice as thin as possible,
and take out the seed. To each pound of sliced fruit
add three pints of cold water, and let stand twenty-four
hours. Then boil three-quarters of an hour and let
stand twenty-four hours. Then weigh, and to every
pound of sliced fruit and water, add one and one-quarter
pounds of sugar, and boil until clear, and it forms a
jelly. About three-quarters of an hour will do.
Orange Marmalade, No. 2
Chop the rind of one or two oranges fine; boil in
clear water until tender; take it out of the water and
add to the pulp from the oranges used in the foregoing
recipe. Take out the seed from the pulp, add one
pound of white sugar and a half teacupful of water✪ Grape Catsup to
each pound of fruit. Mix well and place on the fire.
Boil until thick and clear, stirring constantly to keep it
from burning.
Orange Marmalade, No. 3 ✪ Orange Marmalade, No. 3
Page 23 · 7 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil until quite tender, green grapes in just enough water to cover. Strain and boil the juice ten or fifteen minutes; measure and add one pound of sugar to one pint of juice. Boil from twenty to thirty minutes, put in jelly molds and cover when cold, first fitting a piece of writing paper dipped in alcohol over the jelly. This is good with turkey and other meats.
Light Grape Wine
Pick the ripe grapes from the stem, mash them well and strain through a strong bag; measure the juice and add one quart of cold water to three quarts of juice.
Sweeten with two pounds of white sugar to each gallon of juice, after the water is added. Keep the vessel well filled as with other wines for four or five days, that the scum may run off, then cover with a cloth for five days, when it will be ready to cork. Keep in a cool place three or four months, then bottle.
Grape Catsup
Take the pulp of scuppernongs or muscadines, and boil them until they can be rubbed through a sieve; then to each quart of the pulp add a half teacupful each of sugar and good apple vinegar, half teaspoonful of salt, ground cloves, allspice and cinnamon. Boil this slowly for one hour and bottle.
Grapes for Winter Use
Pick ripe grapes from the stem ; wash, put in a kettle and cover with water. Boil until the seed loosen ; stir them, and as the seed come to the top skim them off. When tender add two and a half pounds of sugar to a half gallon of grapes ; boil for half an hour, put in jars and seal while hot.
ORANGES
Orange Preserves
To preserve oranges whole, cut a place out of one end large enough to take the pulps all out with a teaspoon. Then place the rinds in brine for twenty-four hours; then soak them in water until fresh; soak in alum water one night, and boil in clear water until tender. Don't boil many at a time, for fear of breaking or mashing them. Drain them on a cloth, place in jars. Make syrup of one pound of fruit; let it boil ten minutes, pour over the fruit and let it stand twenty-four hours. Then pour oranges and syrup into a kettle, boil for half an hour, put in jars, boil the syrup until there is just enough to cover the oranges, pour over them and seal.
Orange Marmalade, No. 1
Six oranges, four lemons. Slice as thin as possible, and take out the seed. To each pound of sliced fruit add three pints of cold water, and let stand twenty-four hours. Then boil three-quarters of an hour and let stand twenty-four hours. Then weigh, and to every pound of sliced fruit and water, add one and one-quarter pounds of sugar, and boil until clear, and it forms a jelly. About three-quarters of an hour will do.
Orange Marmalade, No. 2 Chop the rind of one or two oranges fine; boil in clear water until tender; take it out of the water and add to the pulp from the oranges used in the foregoing recipe. Take out the seed from the pulp, add one pound of white sugar and a half teacupful of water to each pound of fruit. Mix well and place on the fire. Boil until thick and clear, stirring constantly to keep it from burning.
Orange Marmalade, No. 3
Records on this page
Grape JellyLight Grape WineGrape CatsupOrange PreservesOrange Marmalade, No. 1Orange Marmalade, No. 2Orange Marmalade, No. 3