I give this recipe as a safe preparation of wine to
be used when necessary, in cases of great prostration.
It may prove of value where a pure wine is needed.
Pick the grapes when ripe and sweet, remove all that
are green, imperfect or broken, pick from the stem,
wash thoroughly by hand, drain them, then mash by
squeezing a few at a time in a large earthen bowl;
then put them in a sweet earthen vessel (say four-gal-
lon jars) and let stand two or three days, or until the
skins rise and form a scum and the first fermentation
begins to stop. Then strain through a wet and some-
what sheer cloth strainer; do not squeeze too close, as
there will be too much sediment; add to the juice as
much of best brown sugar as required to make it
(when dissolved), bear an egg above tb^ lurface, the
TAe Queen Cook Book ttj
size of a two shilling piece. Pour off carefully into a
good clean cask or beer keg, that you can fill full and
have two gallons over to fill up with every day as it
runs over. Leave the bung out, and keep the cask so
full that the scum may run over until the fermenta-
tion begins to stop, which will be in eight or ten days.
Then stop it up very tight and keep in a good cool
cellar for three months, when it will be fit for use, but
will improve with age, whether bottled or kept on the
lees. Three bushels of grapes will make five gallons
of wine.
" A minister in New York," says the Chicago Inter
Ocean, " visited a number of the best liquor stores
in his neighborhood and bought pint samples of their
gin, whisky, port wine, etc. In the analysis of the
'Pure Holland Gin* were found neutral spirits, rotten
corn, juniper berries, turpentine and vitrol. The fine
old hand-made Kentucky whisky contained neutral
spirits, glycerine, sulphate of zinc, chromic acid, creo-
sote, unslacked lime and fusil oil, and the rare old
port had licorice, zinc, mercury, antimony, muriatic
acid and alum. The result of this analysis is sufficient
apology for my recipe of ' Pure Grape Wine for the
sick.'"
Baked Quinces.
Wash and wipe clean, take out the cores from the
blossom end with a tin apple corer, fill with sugar,
bake in pan with a little water in hot oven, one and a
half houi-✪ Baked Quincess. Serve hot with sugar and cream. A nice
dessert.
Sugar Vinegar.
Dissolve twenty-five pounds of good brown sugar in
hot rain waler, or soft water, then strain it into a
clean vin^ar barrel with iron hoops, then fill up with
228 The Queen Cook Book
soft water strained; get a piece of what is called " the
mother " from some other vinegar barr✪ Sugar Vinegarel and put in the
barrel. It ought to stand in the sun for six weeks with
a glass bottle in the bung. Then put it in a warm
cellar till it is good, perhaps six months, but you will
be provided with good vinegar for years to come, and
always have the pure article^ at hand. We know not
what injurious acids are in the vinegar we buy for
cider vinegar. The sugar vinegar is the healthiest
vinegar that is made and makes the best flavored
pickles.
Cucumber Pickles. ✪ Cucumber Pickles
Page 88 · 3 recipe records on this page
Presented as published in 1895. 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
I give this recipe as a safe preparation of wine to be used when necessary, in cases of great prostration. It may prove of value where a pure wine is needed. Pick the grapes when ripe and sweet, remove all that are green, imperfect or broken, pick from the stem, wash thoroughly by hand, drain them, then mash by squeezing a few at a time in a large earthen bowl; then put them in a sweet earthen vessel (say four-gallon jars) and let stand two or three days, or until the skins rise and form a scum and the first fermentation begins to stop. Then strain through a wet and somewhat sheer cloth strainer; do not squeeze too close, as there will be too much sediment; add to the juice as much of best brown sugar as required to make it (when dissolved), bear an egg above the surface, the
The Queen Cook Book 227
size of a two shilling piece. Pour off carefully into a good clean cask or beer keg, that you can fill full and have two gallons over to fill up with every day as it runs over. Leave the bung out, and keep the cask so full that the scum may run over until the fermentation begins to stop, which will be in eight or ten days. Then stop it up very tight and keep in a good cool cellar for three months, when it will be fit for use, but will improve with age, whether bottled or kept on the lees. Three bushels of grapes will make five gallons of wine.
" A minister in New York," says the Chicago Inter Ocean, " visited a number of the best liquor stores in his neighborhood and bought pint samples of their gin, whisky, port wine, etc. In the analysis of the 'Pure Holland Gin* were found neutral spirits, rotten corn, juniper berries, turpentine and vitrol. The fine old hand-made Kentucky whisky contained neutral spirits, glycerine, sulphate of zinc, chromic acid, creosote, unslacked lime and fusil oil, and the rare old port had licorice, zinc, mercury, antimony, muriatic acid and alum. The result of this analysis is sufficient apology for my recipe of ' Pure Grape Wine for the sick.'"
Baked Quinces.
Wash and wipe clean, take out the cores from the blossom end with a tin apple corer, fill with sugar, bake in pan with a little water in hot oven, one and a half hours. Serve hot with sugar and cream. A nice dessert.
Sugar Vinegar.
Dissolve twenty-five pounds of good brown sugar in hot rain waler, or soft water, then strain it into a clean vinegar barrel with iron hoops, then fill up with
228 The Queen Cook Book
soft water strained; get a piece of what is called " the mother " from some other vinegar barrel and put in the barrel. It ought to stand in the sun for six weeks with a glass bottle in the bung. Then put it in a warm cellar till it is good, perhaps six months, but you will be provided with good vinegar for years to come, and always have the pure article^ at hand. We know not what injurious acids are in the vinegar we buy for cider vinegar. The sugar vinegar is the healthiest vinegar that is made and makes the best flavored pickles.
Cucumber Pickles.
Records on this page
Baked QuincesSugar VinegarCucumber Pickles