The school kitchen textbook

Take five pounds of green grapes, three pounds of seeded raisins, the peel of five large oranges and three pounds of sugar. Cut the grapes, which should be really green or else the skins will be objectionable, in halves ; remove the seeds ; then put orange peel, grapes, and raisins through a meat chopper, and grind fine ; add the sugar and orange juice and cook slowly about an hour. Turn into glasses and seal with paraffin. In spring use rhubarb cut in half -inch pieces, and in summer use ripe currants or gooseberries in place of green grapes. Currants should be heated, mashed, and sifted to remove the seeds. LESSON XXX ADDITIONAL RECIPES Recipe, No. 214. Milk Sherbet With Peach or Strawberry. Mix one half cup of lemon juice, one cup of fruit juice and two cups of sugar ; add gradually one quart of cold milk and when dissolved freeze as usual. Recipe, No. 215. Strawberry Ice Cream Mash one quart of fresh clean berries, add one cup of sugar and when dissolved squeeze out the juice through cheesecloth. Dilute with one pint of thin cream, or cooked soft custard, add sugar if needed and freeze as usual. Recipe, No. 216. Vanilla Ice Cream Dissolve one cup of sugar in one quart of thin scalded cream. Cool, add a bit of salt and one teaspoon of vanilla extract, or enough to flavor to taste. Strain and freeze as usual. Recipe, No. 217. Hot Chocolate Sauce For Ice Cream. Melt two squares of chocolate over hot water and blend with it one teaspoon of arrowroot and one half cup of milk. Stir it into one cup of water and one half cup of sugar which have boiled five minutes, add a few grains of salt, one teaspoon of vanilla (and one fourth teaspoon of cinnamon if liked) and boil it five minutes. Keep it hot over boiling water till served. Pour a little over each portion of cream. Recipe, No. 218. Berry Charlotte Use blueberries, raspberries, or blackberries. Stew one quart of berries in one cup of water for ten minutes. Mash well and turn into a coarse cheesecloth strainer, laid over a granite pan. Twist the corners together and squeeze out the juice. Add sugar to taste, and boil again until it almost jellies on the edge. Put a layer of thin, soft white bread, broken into half -inch bits, in a bowl or in cups ; pour on hot syrup to wet the bread all through, and continue until all the syrup is used. Press each layer with a spoon until you cannot see any white portions. Serve very cold, with thin cream. Recipe, No. 219. How to Prepare Salads A portion of uncooked fruit or vegetable having tender fibre should be eaten daily on account of the valuable mineral salts, which are often wasted in cooking. Lettuce, celery, cucumbers, radishes, olives, onions, cabbage, watercress, parsley, and fruits that are not too tart and watery, may be used as salads. Vegetables should be washed with care in several waters, dried thoroughly, and kept on ice until ready for serving. Salads may be eaten with salt alone, or with a plain dressing of salt, vinegar or lemon juice and pepper if desired. Dress the salad at the table, for it wilts quickly if allowed to stand. When oil is used pour that on after the salt and pepper, then toss the leaves about till all are well oiled. If they are wet first with the vinegar the oil will not adhere.