The Swedish, French, American cook book

Clean and wash the grapes well, put in a kettle on stove, cook slowly until the grapes are dissolved, skim well. Cook for about fifteen minutes and skim. Put in a colander, then through a nice cheesecloth, then measure. To each pint of the juice take one pound of loaf sugar, put on the stove, add cinna¬ mon bark and cloves according to taste; take care not to let it burn, stir until the sugar is dissolved, then skim until the jelly commences to become nice and clear. Try a little on a saucepan; when it commences to stiffen, put in glasses. Have ready pieces of writing paper to fit the glass, dip the paper in brandy or kirsh, put a paper on top of each glass, then seal well. Leave upside down until cold. When cold, tighten the cover still more. Put away in a cold place. [Some of the bark and cloves can be put into each glass of the jelly.] Brandied Peaches ( Peches au Cognac ) Select fully ripe peaches — take care not to let them get bruised. Peel and, if large, split in halves — if small, leave whole. To the quart of peaches put two cups water with three cups sugar on the stove, let cook to a syrup, add the peaches (peeled) and cook slowly from twenty-five to thirty minutes, add two cups of best brandy. Let come to a boil, take off the fire, fill jars that have been well washed and drained. Put on the top of each jar a round piece of paper that has been dipped in brandy, screw the cover tight, turn upside down. When cold see that the cover is tight. Put away for use when wanted. Pickled Peaches ( Peches marinees ) Take a basket of peaches, peel, split in halves if large — leave whole if small. Put on the stove three cups water and four cups sugar, cook to a syrup and add the peaches, then cook for twenty minutes (skim all the time). Add one and a half cups vinegar, about two dozen cloves, and some bark of cinnamon; let simmer for another ten to fifteen minutes. Have the jars nice and dry, fill with the peaches, pour over the syrup. Dip a piece of writing paper (large enough to cover the bottle) in some brandy or any kind of liquor, put a new rubber on that has been left in some hot water for a few minutes; screw top on, turn upside down and leave until cold. Then put away in a cold place. Can be used at any time after two weeks. Cherry Syrup ( Sirop de Cerises) Select nice ripe cherries, put in a stone mortar and mash, let stand until the following day. Press all the juice out, add an equal quantity of water. To each quart of this add one pound of sugar, put on the stove, stir until it gets dissolved; then let cook from fifteen to twenty-five minutes — skim all the time. Put in bottles, cork and seal well, turn the bottles upside down, until cold. When cold, store in a cool place until ready to use. Strawberry Syrup ( Sirop de Fraises ) Put strawberries on the stove. To each quart of them add one cup water, let cook until well done, then put in a cheese¬ cloth and strain slowly through. When all the juice is out of the berries, measure; to each quart of juice take one pint of sugar, put on the stove, stir until the sugar is dissolved, let it cook about twenty minutes — skimming all the time. Put in bottles or jars while hot. Leave the bottles upside down until cold. When cold, put in a cold place until wanted. How to Preserve Spinach